Shrimp & Farro Stuffed Portobello Mushroom REMIX

Sometimes I find myself browsing through the website and social media reviewing past recipes. Today, I was reminded of the goodness of my shrimp stuffed mushroom cap recipe back from 2015! It was bangin’ then, and it’s still bangin’ today. If I could change “one” main thing about the recipe it would be swapping the pico de gallo for an ingredient with less water.

So today I REMIXED the stuffed portobello mushroom recipe! Instead of pico, I used a colorful assortment of diced bell pepper which will provide a subtle crunch yet, in my opinion, more flavor than pico. Plus, there will be less water in the end since the portobello itself has a bunch of water.

I also tossed in fresh herbs I had in my fridge to give the dish just a little more personality. I used cooked farro instead of brown rice and added a tad more goat cheese for creaminess. Enjoy!

Scrape out the inner gills from mushroom cups, and combine them in a large bowl with previously sautéd onion and garlic. Then add the rest of the ingredients for the stuffing. Add cooked farro, bell pepper, shredded kale, yogurt and goat cheese. Season with fresh thyme, oregano and a pinch of sea salt and pepper. Mix all the ingredients to make a mushroom stuffing.

Stuff the mushroom caps equally and bake them in a preheated oven at 400F for 20 minutes, or until they’re golden brown, and shrimps from the stuffing pink.

Serve them and enjoy!

You can freeze stuffed portobello mushrooms, and when your guests are announced at the last minute, or get hungry and do not have time to prepare, take them out, defrost and bake in the oven.

This is great as an appetizer that is perfect for all occasions, but you can also eat them as a light meal for dinner or lunch.