Ingredients
1 cup farro peralto italian whole grain pasta
1/2 white or yellow onion
2 cloves garlic per mushroom
1 portabello mushroom cap per serving
1/2 tube of soy-rizo sausage
1 carton vegetable stock
1 package of cherry tomatos, sliced in half long-ways
Butter
Olive oil
Directions
- Preheat the oven to 400 degrees
- Cook the farro in the vegetable stock, about 75-80% of the way or just pre-al-dente
- Saute the onions and garlic in butter until the onions start to turn clear. Do not burn the garlic. Place the onions to the side, but save the pan
- Lightly brown the soyrizo in the onion pan, again go for just slightly undercooked
- Brush the mushrooms down with butter
- Mix the onions, farro, and soyrizo together in a bowl
- Place the mushrooms gills-up in aluminum foil boats, in a baking dish or tray. The mushrooms will be very, very moist when they come out of the oven so prepare for leakage!
- Stuff the mushroom gills with the onion/farro/soyrizo mixture, be generous! Top with halved cherry tomatos
- Bake for 15min, or until soyrizo is cooked through and mushrooms are tender