Spinach Artichoke & Farro Stuffed Mushrooms

Spinach Artichoke & Farro Stuffed Mushrooms

These are a delicious and hearty variation of stuffed Mushrooms. The filling is so flavorful much like a good Spinach & Artichoke dip. The addition of the Farro not only adds a great chewy texture but also adds plant protein and fiber. These are super satisfying on their own as a main dish or served as a side. I used med-large Mushroom caps but you can also use smaller mushrooms and serve them as a very tasty appetizer.

Serves 3 (makes 6 medium stuffed mushrooms)

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Ingredients

6 medium Portobello Mushroom caps

1 14 oz can of Artichoke Hearts in Water chopped

5 cups of Baby Spinach roughly chopped

1 small Onion chopped

2 cloves of Garlic minced

1/2 cup cooked Farro ( I like to use veggie broth to cook with for added flavor)

1/3 cup grated Vegan Parmesan

2 heaping Tbsp of Vegan Cream Cheese

2/3 cup Cashew Cream

1 1/2 Tbsp of Grape Seed Oil

2 tsp of Thyme

pinch of Red Chili flakes

1 Tbsp of Parsley chopped

Salt & Pepper to taste

Cashew Cream:

1/2 cup Raw Cashews soaked and rinsed ( I use Terrasoul Raw Mylk Cashews)

1/2 cup Plant Milk

1 Tbsp of Nutritional Yeast

1/2 tsp of Garlic Powder

Salt & Pepper to taste

Bread Crumb Topping:

2/3 cup toasted Bread Crumbs ( I used a mix of Panko and Regular)

1 1/2 Tbsp of Vegan Butter melted

1 tsp of Parsley chopped

Toasting the Bread Crumbs: Add the Crumbs to a skillet on Medium High heat. Cook for 3-5 minutes until golden brown. Move them around occasionally as not to burn. Add in the melted Butter and Parsley and mix well. Set aside until ready to top.

Directions

1. Make the Cashew Cream by soaking the Cashews in enough hot water to cover for 30 minutes. Rinse and blend together with the Plant Milk, Nutritional Yeast, Garlic Powder, Salt & Pepper until very smooth and creamy. Set aside.

2. Clean the Mushroom caps by removing the stems and scraping out the gills ( I find using a spoon is the easiest)

3. Very lightly oil the insides of the Mushroom caps, season with Salt & pepper and place them gill side up on a baking sheet. Bake at 375 for 8-10 minutes or until tender.

4. Cook the Farro according to package directions. Darin any excess liquid and set aside.

5. In a large skillet, sauté the Onions until translucent and then add in the Garlic and cook until fragrant.

6. To the Onion & Garlic mixture, add in the chopped Artichokes, Thyme and Red Chili flakes and continue to cook for a few minutes

7. Add in the chopped Spinach and cook until wilted.

8. Add in the Cream Cheese, Parmesan & Cashew Cream, Parsley and mix well. Add in the cooked Farro, season with Salt & Pepper and set the filling aside.

9. Remove any liquid that has gathered in the Mushrooms and stuff each cap with about 4 Tbsp of the Spinach, Artichoke & Farro mixture. Top with Bread Crumbs and bake at 375 for 10 minutes