Broccoli Rabe and Farro Stuffed Mushroom

Recipe Info

  • Servings: 6
  • Prep Time: 30 minutes


  • 12 large white mushrooms, cleaned, stems removed
  • 1/2 cup broccoli rabe
  • 1 tablespoon extra virgin, cold pressed olive oil
  • 1/2 medium onion, minced
  • 2 cloves garlic, minced
  • 1/2 cup cherry tomatoes, minced
  • 1/2 cup farro, cooked and cooled
  • 2 tablespoons flat leafed parsley, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons nutritional yeast, split



  1. Preheat the oven to 325 degrees F. Place the mushroom caps open side up on a sheet pan and bake for 10 minutes.
  2. Using a knife, mince the mushroom stems, set to side.
  3. Trim lower stems off of broccoli rabe, chop the leafy greens into small pieces, set to side.
  4. After mushroom caps have been cooked, pour off any liquid that has accumulated in caps.
  5. Heat 1 tablespoon of olive in a medium skillet over high heat.
  6. Add onion and garlic to skillet and cook until aromatic, about 2 minutes. Add mushroom stems and broccoli rabe and saute until the greens are wilted, about 4 minutes.
  7. Add the tomatoes and farro cook for 2 minutes.
  8. Turn off the heat, mix in parsley, salt, pepper, and 1 tablespoon of nutritional yeast. Stir until well incorporated.
  9. 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.