Christmas Wreath Portobellos Stuffed with Creamy Farro, Lemon Mascarpone, and Walnut Crumbs

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large baking sheet with parchment paper. Remove the stems from the portobellos and, if desired, gently scrape out the dark gills with a spoon. Place the mushrooms on the tray, brush with 1 1/2 tbsp / 22 ml olive oil, and season with 1/2 tsp salt and 1/4 tsp black pepper.

2. 2

   In a medium saucepan, bring 3 cups / 750 ml vegetable broth to a gentle boil. Add the farro, reduce the heat, and cook for 22 to 25 minutes until tender but still pleasantly chewy. Drain if needed and set aside.

3. 3

   Roast the portobellos for 12 minutes at 220 °C / 425 °F until softened and releasing their juices. Transfer them to a rack or paper-lined plate and discard the liquid from the tray so the filling does not become watery.

4. 4

   Meanwhile, heat 1 tbsp / 15 ml olive oil and 1 tbsp / 14 g butter in a large skillet over medium heat. Add the leek and cook for 4 to 5 minutes until soft. Stir in the garlic and thyme and cook 30 seconds more.

5. 5

   Add the spinach to the skillet and cook for 1 to 2 minutes until wilted. Stir in the dried cranberries, cooked farro, lemon zest, and 2 tbsp / 30 ml lemon juice. Mix well.

6. 6

   Lower the heat and add the mascarpone, 1/2 cup / 45 g Parmesan, 2 tbsp / 30 to 60 ml vegetable broth as needed to loosen the mixture, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute, stirring, until creamy. Turn off the heat and fold in half of the parsley.

7. 7

   In a bowl, combine the rustic bread crumbs, walnuts, remaining Parmesan, 1 tbsp / 14 g melted butter, 1/2 tbsp / 7 ml olive oil, and a pinch of salt and pepper. Mix until you have a sandy topping.

8. 8

   Arrange the portobellos on the baking sheet in a wreath shape. Fill each mushroom with the farro mixture and finish with the walnut crumb topping.

9. 9

   Bake again at 200 °C / 400 °F for 14 to 16 minutes, until the filling is heated through and the top is golden and crisp.

10. 10

    Remove from the oven and let rest for 5 minutes. Finish with the remaining parsley, extra lemon zest if desired, and serve hot.