Grilled Veggie & Farro Stuffed Portobellos

Grilled Veggie & Farro Stuffed Portobellos

Mia

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.

Mia

Mia

Recipe Author: Welcome to Mia's Kitchen, where every recipe is plant-forward, anti-inflammatory, and full of flavor. Her meals make it easy to eat well, support gut health, and enjoy balanced, wholesome cooking at home.

Nutrition

55 minutes
None servings
385 calories
Fat 16.00g
Carbs 48.00g
Protein 14.00g

Ingredients

1 cupfarro, uncooked
3 cupsvegetable broth
4 Nonelarge portobello mushroom caps, stems removed and gills scraped out
1 Nonered 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
3 Nonegarlic 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)

Equipment

Cutting board
tongs
large mixing bowl
medium saucepan
chef's knife
spoon
fine-mesh strainer
basting brush
grill or grill pan
baking dish

Anti-Inflammatory Diet

Packed with anti-inflammatory ingredients like olive oil, herbs, vegetables, and whole grains. The combination of colorful grilled vegetables, antioxidant-rich herbs, and nutrient-dense farro supports the diet's focus on reducing inflammation through whole foods.

Clean Eating

Exemplifies clean eating with whole, minimally processed ingredients like fresh vegetables, whole grain farro, herbs, and extra virgin olive oil. Every component is in its natural state, with no refined or artificial ingredients.

Flexitarian Diet

Perfectly aligns with Flexitarian principles by making vegetables and whole grains the star of the dish, with a small amount of feta cheese as an optional protein source. The recipe prioritizes plant-based ingredients while allowing a modest dairy component.

Mediterranean Diet

This recipe perfectly embodies Mediterranean Diet principles with its emphasis on whole grains (farro), abundant vegetables, extra virgin olive oil, herbs, and minimal animal products (feta cheese). The dish celebrates plant-based ingredients, healthy fats, and seasonal produce typical of Mediterranean cuisine.

Plant-Based Diet

An ideal plant-based recipe featuring portobello mushrooms as a protein-rich base, complemented by farro, grilled vegetables, and plant-based ingredients. The dish is entirely meat-free and showcases a variety of nutrient-dense, whole plant foods.

Vegetarian Diet

A delicious vegetarian option that provides complete nutrition through farro protein, vegetables, and feta cheese. The recipe offers a satisfying main course without any meat, focusing on whole grains, produce, and dairy protein.

Instructions

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.

3 min
2
30 min

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.

3

While the farro cooks, preheat your grill or grill pan to medium-high heat (about 400°F).

5 min
4

Brush the portobello caps on both sides with 2 tablespoons of olive oil and season with salt and pepper. Set aside.

2 min
5

Brush the bell pepper strips, zucchini planks, and onion rounds with 2 tablespoons of olive oil and season with salt and pepper.

2 min
6
10 min

Place the vegetables on the preheated grill and cook for 4-5 minutes per side until charred and tender. Remove from heat.

7
8 min

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.

8

Once the grilled vegetables are cool enough to handle, chop them into bite-sized pieces (about 1/2-inch chunks).

3 min
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.

2 min
10

Gently fold in the crumbled feta cheese and cherry tomatoes if using. Taste and adjust seasoning with additional salt and pepper as needed.

1 min
11

Preheat your oven to 375°F.

5 min
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.

2 min
13

Bake the stuffed mushrooms in the preheated oven for 10-12 minutes until heated through and the tops are slightly golden.

12 min
14

Remove from the oven and let rest for 2-3 minutes. Garnish with additional fresh herbs if desired and serve immediately.

3 min

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