Go Back Print

Shrimp & Farro Stuffed Portobello Mushroom REMIX

Prep: 5 min
Cook: 20 min
Total: 25 min

Ingredients for 5 stuffed mushrooms

  • 5 medium portobello mushroom caps, stem and inner gills removed
  • Stuffing
  • 1/3 cup diced (red) onion
  • 1 tablespoon garlic, minced
  • 1 1/2 cups cooked farro (OR brown rice OR quinoa)
  • 1 1/2 lb chopped raw jumbo shrimp, peeled and deveined
  • 1/2 cup diced bell peppers (I used an assortment)
  • 1 cup shredded or finely chopped kale
  • 2 tablespoons fresh thyme
  • 1 tablespoon fresh oregano
  • 4oz plain yogurt (I used YQ Plain OR Greek yogurt)
  • 2oz goat cheese
  • pinch of sea salt & pepper

STEPS

Step 1

Set oven to 400F.

Chop up the shrimp into small pieces.

Step 2

Set a nonstick skillet on medium heat. Once hot, spray with olive oil, then add the red onion and garlic. Sauté for 3 to 5 minutes, or until the onion has turned brown and translucent. Set aside.

Step 3

Remove the stem from the mushroom caps and scrape out the inner gills using a spoon.

Step 4

In a large bowl, combine all the ingredients for the stuffing.

Step 5

Fold and mix everything together.

Step 6

Evenly divide the stuffing among the mushroom caps.

Step 7

Bake for 20 minutes, or until the shrimp turns white, pink and plump, and the outside is golden.