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Stuffed Portobello Mushrooms with Farro

Stuffed Portobello Mushrooms with Farro

Stuffed Portobello Mushrooms with Farro

Serves 2

Sea salt  and freshly ground black pepper
½ cup Girolomoni farro
4 medium or 2 large fresh Portobello mushrooms
Extra virgin olive oil (EVO)
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
1 Tbsp Sabato porcini crema
180g breadcrumbs
Pons Black Truffle Infused Extra Virgin Olive Oil , optional

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. Book 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, place top side down and fill the underside of the mushroom with farro mixture. Top with breadcrumbs and a drizzle of EVO.

In a large pan, suitable for the oven, fry the mushrooms, stuffed side up, 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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