Broccoli Rabe and Farro Stuffed Mushrooms
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Testing out a meat-free diet in the new year is no excuse to binge on pasta and bagels, especially when there are so many delicious, vegetarian meals to try. Need some inspiration? These hearty stuffed mushrooms, courtesy of nutritionist Keri Glassman, have us making major heart eyes.
Ingredients
12 large white mushrooms
½ cup broccoli rabe
1 tablespoon extra virgin olive oil
½ medium onion, minced
2 cloves garlic, minced
½ cup cherry tomatoes, minced
½ cup farro, cooked and cooled
2 tablespoons flat leaf parsley, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons nutritional yeast, split
Directions
1. Preheat the oven to 325°F. Place the mushroom caps on a baking sheet, open side up and bake for 10 minutes.
2. While the caps cook, mince the mushroom stems and leafy greens and set them aside.
3. Once they've cooked, pour out any liquid that may have accumulated in the caps.
4. Heat 1 tablespoon olive oil in a skillet over high heat. Add garlic and onion and cook for about 2 minutes.
5. Add the tomato and farro and cook for another 2 minutes.
6. Turn off the heat and add the parsley, salt, pepper and yeast. Stir until well incorporated.
7. Preheat the broiler. Divide the broccoli rabe mixture evenly among the mushroom caps. Sprinkle each with remaining nutritional yeast. Cook until lightly golden, about 4 minutes. Serve immediately.
103 calories
3g fat
15g carbs
7g protein
3g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.