Looking to elevate your dinner side dish game? Well, this Farro Risotto stuffed Portobello Mushrooms need to be on your list to make ASAP!
You’ve got layers of baked portobello mushrooms, filled with a hearty, nutty, and creamy farro risotto (Farrotto!) that’s topped with a creamy bechamel and some parmesan cheese before baking until golden brown and bubbling!
What’s great about this dish is you can have the farro risotto just as is once cooked or stuff the mushrooms. I prefer the latter. This makes prep for dinner parties much easier, especially when risotto is involved!
When it comes to risotto, we often think of the classic Arborio rice, but have you ever tried making it with Farro? It’s an ancient grain that I’ve got taking center stage in this risotto. With a slightly chewy texture, nutty flavour, and ability to lend creaminess, farro offers a satisfying bite that is both wholesome and comforting in this dish. Farro risotto will be a new favourite, I’m sure!
Topping it with a simple bechamel before baking adds to the luscious creaminess of the dish and makes sure it doesn’t dry out the slightest in the oven. It’s truly a perfect side dish- it’s super hearty, has some greens, is flavoursome, and cheesy! If you like you could even top it with some breadcrumbs for a little crunch!
Just look at that cross-section, looks pretty inviting doesn’t it? I served these with some seared flank steak and a green salad with a mustard vinaigrette to cut some of that fatiness on the plate! My husband and I polished these off and the compliments were rolling in. Give them a go, and let me know what you think!
Farrotto Stuffed Mushrooms
Ingredients
Farro Risotto:
- 200 g farro
- 4 portobello mushrooms
- 4 tbsp butter
- 2 tbsp olive oil
- 1 white onion peeled and finely diced
- 4 cloves garlic minced
- 40-50 g kale stemmed and chopped
- 100 ml dry white white
- 6 cups broth or stock of choice I used chicken, hot
- 1 tbsp fresh thyme leaves
- ¼ cup grated parmesan cheese
- Finely chopped chives
- ¼ tsp fresh ground pepper
- Salt to taste
Bechamel:
- 2 tbsp butter
- 2 tbsp flour
- 1 ¼ cups milk
- 1/ 8 tsp grated nutmeg
- Salt and pepper to taste
Instructions
- Pre-soak the farro in some boiled water for about 45 minutes, then drain
- Preheat oven to 200C
- Wipe and clean mushrooms and remove stems. Keep the mushroom stems for another use, or you can finely chop them and add them to the farro mix.
- Place the mushrooms on a parchment-lined sheet tray, gill-side up—season with a pinch of salt and pepper on each. Bake for 15 minutes then set aside.
- Make the bechamel In a smaller saucepan, melt butter. Add the flour and cook for 2 minutes. Gradually add the milk whisking constantly to form a smooth sauce. Bring this mixture to a boil and season with some fresh nutmeg, salt and pepper. Keep covered and warm.
- Meanwhile, heat butter and olive oil in a saute pan over medium heat. Add the onions, and sweat for 2 minutes before adding in the garlic. Cook until the onions and garlic are softened and fragrant.
- Add the drained farro and cook for 5 minutes, then pour in the wine wine to deglaze. Let the wine bubble away and reduce completely. Now add the stock a couple of ladles at a time, stirring until the stock is absorbed before adding more.
- Continue this until there is half of the stock left then add in the thyme. Continue with the stock into the farro until it’s 80% cooked through. Then stir through the kale. Finish cooking with the remaining stock.
- Once cooked through and the stock is absorbed, add the cheese and taste for seasoning. Add pepper and salt to taste. You can serve it as is at this point or…
- Scoop the mixture into the mushroom caps, top each with some of the bechamel, and cover with grated parmesan cheese (optional).
- Bake for 10 minutes and broil if you want it more golden on top.
You Might Also Like
