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5 from 1 vote

Stuffed Portobello Mushrooms with Farro, Butternut Squash and Kale

Recipe from Two Peas and Their Pod

This healthy recipe makes a great fall meal!
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins


  • 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 1/4 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.