Grilled Veggie & Farro Stuffed Portobellos

These Grilled Veggie & Farro Stuffed Portobellos are a celebration of Mediterranean flavors and textures that transform humble mushrooms into a satisfying main course. Large portobello caps serve as edible bowls, their meaty texture providing the perfect foundation for a hearty filling of nutty farro, smoky grilled vegetables, and aromatic herbs. The combination is both rustic and elegant, making it ideal for weeknight dinners or entertaining guests who appreciate plant-forward cuisine. The magic of this dish lies in the interplay of textures and the depth of flavor achieved through grilling. Fire-kissed bell peppers, zucchini, and red onions develop a natural sweetness and smokiness that pairs beautifully with the chewy, whole-grain farro. Fresh herbs, garlic, and a drizzle of quality extra virgin olive oil bring everything together in true Mediterranean fashion, while crumbled feta cheese adds a tangy, creamy element that complements the earthy mushrooms. This recipe embodies the principles of the Mediterranean Diet with its emphasis on whole grains, vegetables, healthy fats, and minimal animal products. Farro, an ancient grain popular in Italian cooking, provides substantial fiber and protein, making these stuffed mushrooms genuinely filling. The dish is naturally rich in antioxidants, vitamins, and minerals while remaining relatively low in calories. Whether you're a committed vegetarian or simply looking to incorporate more plant-based meals into your routine, these stuffed portobellos deliver on both nutrition and satisfaction. They're impressive enough to serve to guests yet simple enough for a Tuesday night dinner, and they pair wonderfully with a crisp green salad and a glass of red wine for a complete Mediterranean-inspired meal.

Ingredients

• 1 cupfarro, uncooked
• 3 cupsvegetable broth
• 4large portobello mushroom caps, stems removed and gills scraped out
• 1red bell pepper, cut into large strips
• 1 mediumzucchini, sliced lengthwise into 1/4-inch planks
• 1 mediumred onion, cut into 1/2-inch thick rounds
• 5 tbspextra virgin olive oil, divided
• 3garlic cloves, minced
• 1/4 cupfresh parsley, chopped
• 2 tbspfresh basil, chopped
• 2 tbsplemon juice, freshly squeezed
• 1/2 cupfeta cheese, crumbled
• 1 tspsalt
• 1/2 tspblack pepper, freshly ground
• 1 cupcherry tomatoes, halved optional

Method

1. Rinse the farro under cold water in a fine-mesh strainer. In a medium saucepan, bring the vegetable broth to a boil over high heat. 0:05
2. In a medium saucepan, bring the vegetable broth to a boil over high heat. Add the farro, reduce heat to low, cover, and simmer for 25-30 minutes until tender but still slightly chewy. Drain any excess liquid and set aside. 0:06
3. While the farro cooks, preheat your grill or grill pan to medium-high heat (about 400°F). 0:04
4. Brush the portobello caps on both sides with 2 tablespoons of olive oil and season with salt and pepper. Set aside. 0:05
5. Brush the bell pepper strips, zucchini planks, and onion rounds with 2 tablespoons of olive oil and season with salt and pepper. 0:05
6. Place the vegetables on the preheated grill and cook for 4-5 minutes per side until charred and tender. Remove from heat. 0:05
7. Grill the portobello caps gill-side down for 4-5 minutes, then flip and grill for another 3-4 minutes until tender. Remove and set aside. 0:05
8. Once the grilled vegetables are cool enough to handle, chop them into bite-sized pieces (about 1/2-inch chunks). 0:05
9. In a large mixing bowl, combine the cooked farro, chopped grilled vegetables, minced garlic, parsley, basil, lemon juice, and remaining 1 tablespoon of olive oil. Toss well to combine. 0:05
10. Gently fold in the crumbled feta cheese and cherry tomatoes if using. Taste and adjust seasoning with additional salt and pepper as needed. 0:04
11. Preheat your oven to 375°F. 0:04
12. Place the grilled portobello caps gill-side up in a baking dish. Generously fill each cap with the farro and vegetable mixture, mounding it slightly. 0:05
13. Bake the stuffed mushrooms in the preheated oven for 10-12 minutes until heated through and the tops are slightly golden. 0:05
14. Remove from the oven and let rest for 2-3 minutes. Garnish with additional fresh herbs if desired and serve immediately. 0:04