This is a fun, easy, delicious whole foods meal–elegant enough for guests, but simple enough to whip up on a weeknight. Feel free to substitute rice for the farro, but you don’t know what you’re missing!
Stuffed Portobello Mushrooms with Farro (or brown rice for gf option)
adapted from Vegetarian Times Magazine recipe
6 4-inch-diameter portobello mushrooms, stemmed 4 tsp. olive oil, divided 2 leeks, white and pale green parts thinly sliced (2 cups) 6 cloves garlic, minced (2 Tbs.) 1 ½ Tbs. chopped fresh thyme 1 lb. fresh baby spinach 4 oz. shredded mozzarella cheese substitute, shredded ( I use Daiya) 2 Tbs. pine nuts 1 cup farro 2 tsp. grated lemon zest
2 tsp. lemon juice