These vegan stuffed portobello mushrooms with spinach and farro are a delicious and easy-to-make festive main.
- 1/2 cup farro
- Sea salt and freshly ground black pepper, to taste
- 6 medium portobello mushrooms* (see note below)
- About 3 tablespoons extra virgin olive oil, divided
- 1 shallot, minced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme*
- 1 tablespoon all-purpose flour
- 1 tablespoon miso*
- 1 cup mushroom or vegetable broth
- 1/2 cup oat or cashew milk*
- One 5-ounce clamshell baby spinach
- 1/3 cup panko breadcrumbs
- 1 tablespoon nutritional yeast
- 1 tablespoon minced parsley
- Preheat the oven to 425ºF. Line a rimmed baking sheet with parchment paper.
- Bring 1 cup water to a boil in a small pot. Add a pinch of salt and 1/2 cup farro, and cook until all the water is absorbed, about 15 minutes.
- Meanwhile, wipe the mushrooms with a damp paper towel. Trim off the stems and scrape out the gills with the back of a spoon; discard. Lightly drizzle the mushrooms with oil and massage with your hands to coat. Lightly sprinkle both sides with salt. Place on the prepared baking sheet stem-side down and roast until they’re a bit wrinkly, 10 to 15 minutes, depending on the size.
- Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium-low heat. Add the minced shallot, 3 minced garlic cloves, and 1 teaspoon thyme with a pinch of salt. Cook until the shallot is translucent, about 5 minutes.
- Stir in 1 tablespoon flour and cook for 1 minute. Then add 1 tablespoon miso, 1 cup broth, 1/2 cup milk, and lots of pepper, and whisk until the flour and miso are dissolved. Bring to a simmer and cook until the sauce thickens, stirring frequently, about 5 minutes. Gradually wilt in the spinach. Turn the heat off and stir in the farro. Taste and adjust the seasonings, if needed.
- Meanwhile, in a small bowl, combine 1/3 cup panko, 1 tablespoon nutritional yeast, and 1 tablespoon minced parsley with 1 tablespoon oil and a pinch of salt. Rub together with your fingers to combine.
- Flip the mushrooms and distribute the filling evenly among them. Sprinkle with the Panko mixture and bake until golden, 12 to 15 minutes minutes.
- If possible, choose mushrooms that have their edges still intact – this will help contain the filling.
- Any hardy dried herb will work here – thyme, oregano, marjoram, or Herbes de Provence.
- If you’re avoiding miso and other soy products, substitute with a tablespoon of nutritional yeast.
- I find the neutral flavor and rich texture of full-fat oat milk the best for savory cooking. Unflavored unsweetened cashew milk is also great. Avoid almond milk here – its flavor can be overpowering.
- Serving Size: 1 mushroom
- Calories: 205
- Fat: 8 g
- Carbohydrates: 27.5 g
- Fiber: 3.3 g
- Protein: 7.6 g
Keywords: stuffed, portobello, mushroom, vegan, spinach