STUFFED PORTOBELLO MUSHROOMS
|Serves 4 All levels|
> 4 big portobello mushrooms
1 | Cook the farro according to the instructions on the package or 20 minutes in a pressurized pot (e.g. Crockpot) on high.
2 | Pre-heat oven to 180C.
3 | Cut out the stems of the mushrooms and discard them.
4 | Coat the mushrooms with a little bit of olive oil and soy sauce on both sides.
5 | Grill them on both sides until lightly tender.
6 | Sauté the shallots and the garlic.
7 | Add the farro and stir for a few minutes. Add a little bit of Italian herbs and soy sauce.
8 | Turn the heat off and add the chopped parsley.
9 | Fill the mushrooms with the farro mixture, top with mozzarella cheese and parmesan.
10 | Bake in the oven for approximately 10 minutes (until the cheese melts).
› As we are fans of parmesan in our house, once on the plates we sprinkled them with parmesan more grated parmesan and some spicy Les laboratoires culinaires chili olive oil :)