Stuffed Portobello Mushrooms with Farro, Butternut Squash, and Kale-this healthy vegetarian meal is easy to make and a great meal for fall.

We love being in the kitchen and cook A LOT, but we still struggle with the daily question, “What should we have for dinner?” I ask Josh every day what he wants for dinner and he usually gives me the dreaded answer, “I don’t care.” Last time I checked, I don’t care isn’t a recipe:) Sometimes, after a little begging, he will come up with an idea. And sometimes he will even take the lead and make dinner. I love those nights:) And sometimes I make whatever I want and hope he will like it!

Last week I got the “I don’t care” answer so I made Stuffed Portobello Mushrooms with Farro, Butternut Squash, and Kale. I was in the mood to try something new! Josh loves mushrooms and veggies so I figured he would like it and I was right! He ate all of his dinner like a good boy, so he even got dessert:)

Have you tried farro? It is my new favorite grain. It is chewy, hearty, and easy to make. I love using Trader Joe’s 10 Minute Farro. It makes this recipe even easier to make. If you don’t have a Trader Joe’s near you, I am so sorry, but you can use regular farro. It will just take a little longer to cook.

I stuffed big portobello mushrooms with farro, roasted butternut squash, kale, and dried cranberries. Who knew a mushroom could be so pretty?

I like serving a salad on the side and DeLallo’s SaladSavors are my lifesaver! SaladSavors are fresh salad toppings packaged in a cute little kit. All you have to do is add the lettuce and the dressing! SaladSavors are perfect for busy weeknights, easy lunches, and entertaining.

SaladSavors come in the following flavors:

Zesty Feta (feta cheese, Calamata olives, roasted red peppers)

Sharp Asagio (asagio cheese, sun-dried tomatoes, artichoke hearts)

Fresh Goat Cheese (goat cheese, dried cranberries, walnuts)

Bold Gorgonzola (gorgonzola cheese, dried pears, walnuts)

My current favorite SaladSavors is Fresh! I love the creaminess of the goat cheese, the sweet cranberries, and the crunch from the walnuts. The fun pink packaging is just a bonus:) The Fresh SaladSavors salad was the perfect side to my stuffed portobello mushroom! I loved all of the fall flavors.

Stuffed Portobello Mushrooms with Farro, Butternut Squash, and Kale with a SaladSavors Fresh salad on the side is the perfect fall meal!

And now for a fun Fresh giveaway! One person will win the following items:

– One of each kind of DeLallo SaladSavors® (five total)

– One of each kind of DeLallo Whole Wheat Pasta

– One 16.9 oz. bottle of DeLallo Extra Virgin Olive Oil

– One 8.5 oz. bottle of DeLallo Balsamic Vinegar

– One 8.5 oz. bottle of DeLallo Golden Balsamic-Style Vinegar

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And if you are wondering what to have for dinner tonight, don’t even bother asking the question, “What should we have for dinner?” Just go ahead and make Stuffed Portobello Mushrooms with Farro, Butternut Squash, and Kale. Question answered! This recipe was a hit at our dinner table and I think you will like it too.

Stuffed Portobello Mushrooms with Farro, Butternut Squash and Kale This healthy recipe makes a great fall meal! Print ReviewSave Recipe Prep Time 20 minutes Cook Time 55 minutes Total Time 1 hour 15 minutes Ingredients 1 small butternut squash peeled, seeds removed, and chopped into 1/2-inch cubes

2 tablespoons olive oil divided

1 small shallot minced

2 garlic cloves minced

2 cups kale finely chopped

1 tablespoon finely chopped fresh sage

1 cup cooked farro

1/2 cup dried cranberries

4 portobello mushrooms stemmed

Salt and black pepper to taste Instructions 1. Preheat oven to 400 degrees F. Place the chopped butternut squash on a large baking sheet and drizzle with one tablespoon of the olive oil. Season with salt and black pepper, to taste. Roast for 25-30 minutes, stirring occasionally, or until squash is tender. Remove from oven and set aside. 2. Heat the remaining one tablespoon of olive oil over medium-high heat in a large skillet. Add the shallot and garlic and cook for 2-3 minutes, stirring occasionally. Add the kale and fresh sage. Cook until kale is tender, about 2-3 minutes. Stir in the cooked farro, dried cranberries, and 1 1/4 cups of the butternut squash. You might have leftover butternut squash and that is ok. Eat it:) 3. Reduce oven temperature to 350 degrees F. Spray a large baking sheet with cooking spray. Spray the mushroom caps with cooking spray, and sprinkle gill sides with salt and pepper. Arrange mushrooms gill-sides up on prepared baking sheet. Fill each mushroom with the farro filling. Cook the mushrooms for 10-15 minutes, or until the mushrooms are soft and starting to juice. Remove from oven and serve immediately. Note-I like to use Trader Joe's 10 Minute Farro for this recipe. You can also use regular farro, it will just take a little longer to cook. You need 1 cup of COOKED farro for the recipe.

Disclosure-this giveaway is being provided by DeLallo, but all of our opinions are our own. Thank you for supporting the brands that continue to make Two Peas and Their Pod possible.