Farro and Walnut Stuffed Mushrooms
Roasted Cremini mushrooms, stuffed with a rich, nutty grain and walnut filling.
Servings: 15
Ingredients
- 15 medium Cremini mushrooms
- 1 green onion, chopped
- 1 4-inch stalk celery, chopped
- 1/4 cup packed fresh basil leaves, chopped
- 1/4 tsp dried rosemary
- 1/4 tsp salt
- 1/4 tsp chili flakes
- 1 pinch garlic powder
- 1/2 tsp smoked paprika
- 1 1/2 ounces asiago cheese, diced I used Sartori
- 1/2 cup cooked whole grain farro
- 1 tbsp sun-dried tomato bits
- 2 1/2 tbsp extra virgin olive oil
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Pan spray a shallow baking dish large enough to hold the mushroom caps in a single layer.Clean the mushrooms by briefly rinsing and wiping off any dirt. Pull out the stems, and finely chop half of them. Discard the remainder, or reserve for another use. Heat 1 1/2 tablespoon of the oil in a small skillet over medium high heat. Add the chopped mushroom stems, chopped onion and celery and stir to combine. Add the basil, rosemary, and remaining seasonings. Saute until the vegetables are tender. Remove from the heat and stir in the walnuts, cooked farro and tomato bits. Cool for several minutes, then stir in the diced bits of cheese. Evenly stuff each muffin cap, using all of the filling. Arrange in the prepared pan and drizzle with the remaining tablespoon of olive oil. Cover loosely with foil and bake for 15 minutes. Remove the foil and bake uncovered for an additional 15 minutes. Serve hot, warm or at room temperature.
Notes
- Nutrition Facts 15 servings
- 59 calories
- 4.7 g total fat, .9 g saturated
- 2 mg Cholesterol
- 88 mg sodium
- 3 g total carbohydrate
- 2 g protein