Stuffed Portobello Mushrooms with Farro
Salt and freshly ground black pepper
4 medium or 2 large fresh Portobello mushrooms
1 small red onion, finely diced
1 clove garlic, finely diced
3 sprigs of thyme, chopped
Zest of 1 lemon and juice of ½ lemon
½ cup parsley, finely chopped
Preheat oven to 200˚C.
Over a medium heat, bring a saucepan of water to the boil. Add salt and farro then cook for 15-20 minutes until tender. Drain and cool. Remove stems from mushrooms and chop them finely. Heat a little EVO in another pan and add onion, garlic, chopped mushroom stems, thyme and a pinch of salt, cook until soft (about 5 minutes). Cool mixture and combine with farro, lemon zest, parsley, porcini crema and lemon juice. Season to taste.
Brush mushrooms with EVO and fill with mixture. Top with breadcrumbs and a drizzle of EVO. In a large pan, suitable for the oven, fry mushrooms with a dash of EVO for 2-3 minutes. Transfer to the oven and cook for a further 10-12 minutes until golden.
Serve immediately and drizzle with truffle oil, if desired.
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