Subj : BH&G 2140
To   : ALL
From : DAVE DRUM
Date : Thu Mar 18 2021 13:13:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Creamy Farro-Smothered Portobellos
 Categories: Mushrooms, Grains, Greens, Herbs, Cheese
      Yield: 6 Servings
 
      3 c  Vegetable broth
      1 c  Semi-pearled farro
      6    (5") fresh portobello
           - mushrooms; stems, gills
           - removed
           Cooking spray
      2 c  Coarse chopped fresh Swiss
           - chard leaves
    1/4 c  Snipped dried tomatoes; NOT
           - oil-pack
      2 ts Snipped fresh thyme
           +=OR=+
    1/2 ts Dried thyme; crushed
      4 oz Soft goat cheese (chevre);
           - cut up
    1/4 c  Fine shredded or shaved
           - Parmesan cheese
    1/4 c  Sliced green onion tops
           Ground black pepper
 
  In a medium saucepan bring broth to boiling; stir in
  farro. Return to boiling; reduce heat. Simmer, covered,
  for 15 minutes.
  
  Meanwhile, lightly coat both sides of mushrooms with
  cooking spray. Preheat a grill pan over medium heat. Add
  mushrooms. Cook for 8 to 10 minutes or until tender,
  turning once.
  
  Stir Swiss chard, dried tomatoes, and thyme into farro.
  Cook, covered, for 5 to 10 minutes more or until farro is
  tender. Remove from heat. Stir in goat cheese until
  melted.
  
  To serve, place mushrooms, stemmed sides up, on a serving
  platter. Spoon farro mixture into mushrooms. Sprinkle with
  Parmesan cheese, green onion tops, and pepper.
  
  Better Homes & Gardens | July 2014
  
  MM Format by Dave Drum - 15 July 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Deep Frying: cooking cheap food so that it is both cheap and unhealthy
--- MultiMail/Win32 v0.49
 * Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

.