Stuffed Portobello Mushrooms with Farro, Butternut Squash, and Kale-this healthy vegetarian meal is easy to make and a great meal for fall.
We love being in the kitchen and cook A LOT, but we still struggle with the daily question, “What should we have for dinner?” I ask Josh every day what he wants for dinner and he usually gives me the dreaded answer, “I don’t care.” Last time I checked, I don’t care isn’t a recipe:) Sometimes, after a little begging, he will come up with an idea. And sometimes he will even take the lead and make dinner. I love those nights:) And sometimes I make whatever I want and hope he will like it!
Last week I got the “I don’t care” answer so I made Stuffed Portobello Mushrooms with Farro, Butternut Squash, and Kale. I was in the mood to try something new! Josh loves mushrooms and veggies so I figured he would like it and I was right! He ate all of his dinner like a good boy, so he even got dessert:)
Have you tried farro? It is my new favorite grain. It is chewy, hearty, and easy to make. I love using Trader Joe’s 10 Minute Farro. It makes this recipe even easier to make. If you don’t have a Trader Joe’s near you, I am so sorry, but you can use regular farro. It will just take a little longer to cook.
I stuffed big portobello mushrooms with farro, roasted butternut squash, kale, and dried cranberries. Who knew a mushroom could be so pretty?
And if you are wondering what to have for dinner tonight, don’t even bother asking the question, “What should we have for dinner?” Just go ahead and make Stuffed Portobello Mushrooms with Farro, Butternut Squash, and Kale. Question answered! This recipe was a hit at our dinner table and I think you will like it too.
Stuffed Portobello Mushrooms with Farro, Butternut Squash and Kale
- 1 small butternut squash peeled, seeds removed, and chopped into 1/2-inch cubes
- 2 tablespoons olive oil divided
- 1 small shallot minced
- 2 garlic cloves minced
- 2 cups kale finely chopped
- 1 tablespoon finely chopped fresh sage
- 1 cup cooked farro
- 1/2 cup dried cranberries
- 4 portobello mushrooms stemmed
- Salt and black pepper to taste
- 1. Preheat oven to 400 degrees F. Place the chopped butternut squash on a large baking sheet and drizzle with one tablespoon of the olive oil. Season with salt and black pepper, to taste. Roast for 25-30 minutes, stirring occasionally, or until squash is tender. Remove from oven and set aside.
- 2. Heat the remaining one tablespoon of olive oil over medium-high heat in a large skillet. Add the shallot and garlic and cook for 2-3 minutes, stirring occasionally. Add the kale and fresh sage. Cook until kale is tender, about 2-3 minutes. Stir in the cooked farro, dried cranberries, and 1 ¼ cups of the butternut squash. You might have leftover butternut squash and that is ok. Eat it:)
- 3. Reduce oven temperature to 350 degrees F. Spray a large baking sheet with cooking spray. Spray the mushroom caps with cooking spray, and sprinkle gill sides with salt and pepper. Arrange mushrooms gill-sides up on prepared baking sheet. Fill each mushroom with the farro filling. Cook the mushrooms for 10-15 minutes, or until the mushrooms are soft and starting to juice. Remove from oven and serve immediately.
- Note-I like to use Trader Joe’s 10 Minute Farro for this recipe. You can also use regular farro, it will just take a little longer to cook. You need 1 cup of COOKED farro for the recipe.
Have you tried this recipe?
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Love portobellos and butternut and the dried cranberries…delish! Pinned 🙂
This looks amazing. I want to dive into a plate of these right this minute. Totally pinned!
I love how they look like little pizzas! Yummy!
This looks and sounds delish! I pinned it to my Healthy Eats board and plan on making it this weekend for a birthday brunch.
I am looking forward to trying this. Sounds so good! The DeLallo SaladSavors sound great I can’t wait to dig in.
This looks fabulous!
This looks SO SO SO good! These are all favorite ingredients of mine, gotta make this!
I always love your recipes. Healthy with a touch of decadent. Nicely done.
I love me some faro! And stuffed into a mushroom, forget about it!
I saw these in my email this morning and all I could think was WOWZA! They look scrumptious and I love that you shared a great product too; shortcuts and easy inspiration are always welcome in my home. Pinning! 🙂
Oh I absolutely love farro. And I’m really digging these stuffed mushrooms. Gorgeous!
Farro is all the rage lately and I love how you used it here!
Omg love how fully stuffed these mushrooms are!! So much goodness!
I LOVE farro, but I’ve never tried to make it at home…so happy that I have a Trader Joes just a short drive away!
So pretty, Maria. Love ALL of these flavours.
My sister tried stuffed portobello mushrooms and has been raving about them since! Thanks for sharing this recipe!
I would love to try the Sharp Asiago!
The goat cheese with all the yummy additions would be the one I would try first.
I’m a big fan of farro but I’ve never tried it from TJ’s. Ten minutes sounds pretty awesome. I’ll have to keep an eye for it!
And I’m sure the texture works wonderfully with the mushrooms and cranberries. It’s such a healthy and beautiful dish!
Gorgeous! Such a great combination of colors and textures and SO MUCH FLAVOR! I’m in love with this!
When the package arrives at my door the first one I will try is the fresh goat!
This is a fabulous combination of flavors and they are gorgeous!!!
The dreaded “I don’t care”…I don’t like that answer at my house 🙂 you pulled together something pretty amazing!! Farro is my new favorite grain too, I would love this!
I would love to try them all, especially the Sharp Asagio.
These look delicious! I’m adding the ingredients to my grocery list right now!!!
Sharp Asagio (asagio cheese, sun-dried tomatoes, artichoke hearts)
Looks so good and I love goat cheese.
Zesty Feta is at the top of my list.
That looks seriously delicious! I have the same dilemma in my house all the time about “what do you want to eat?” My husband will sometimes say, “it’s too early to think about it” or “whatever”. My son will generally say (because he knows it will irk me to no end about it) “food.” I usually say “what KIND of food?” “Food.” The men in my family are just so helpful… Oy! So I usually make what I feel like making and they have to eat it because they didn’t tell me what they preferred to eat! =P
I will have to look for that salad fixers. Those look like great time savers for me! =) \
Made this for my vegetarian niece on Thanksgiving, a big hit! Will be making for me very soon too, thanks for another wonderful recipe..
Yay! Glad it was a hit!
I didn’t have shallots or farro but substituted with onion and lentils ….still amazing and yummy can’t wait to try farro!
I made this when a friend came to town and we loved it! It convinced me to buy the book which I can’t locate, hence I am here! Healthy and tasty food … yes! Even her dog was digging it!