Stuffed Portabello Mushrooms


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


Olive oil


  1. Preheat the oven to 400 degrees
  2. Cook the farro in the vegetable stock, about 75-80% of the way or just pre-al-dente
  3. 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
  4. Lightly brown the soyrizo in the onion pan, again go for just slightly undercooked
  5. Brush the mushrooms down with butter
  6. Mix the onions, farro, and soyrizo together in a bowl
  7. 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!
  8. Stuff the mushroom gills with the onion/farro/soyrizo mixture, be generous! Top with halved cherry tomatos
  9. Bake for 15min, or until soyrizo is cooked through and mushrooms are tender