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?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod