Say hello to this delicious dish! And save on cooking prep time and ingredients thanks to Campbell's FlavorUp! Available at Kroger in the dry spice & seasoning aisle.
2 cups baby spinach (80 g), fresh or frozen and thawed, roughly chopped
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
½ teaspoon red pepper flakes, (optional)
¼ cup bread crumbs (30 g)
¼ cup grated parmesan cheese (30 g)
roughly chopped fresh parsley, for garnish
How to Make It
1. Step
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Step
Remove the stems and gills from the mushrooms, setting the gills aside. Place the mushrooms on the prepared baking sheet, stem-side up. Brush with the olive oil and 1 teaspoon of Campbell’s FlavorUp!™ Caramelized Onion & Burgundy Wine Cooking Concentrate.
3. Step
Bake the mushrooms for 10 minutes, until just starting to become tender. Remove from the oven and let cool for 10–15 minutes, until cool enough to handle.
4. Step
Meanwhile, make the filling: In a medium pot, combine the farro, water, and 1 teaspoon of Campbell’s FlavorUp!™ Caramelized Onion & Burgundy Wine Cooking Concentrate. Bring to a boil over medium heat and cook until the farro is tender, 10–12 minutes. Drain the farro and let cool slightly, about 10 minutes.
5. Step
In a large bowl, toss together the reserved mushroom gills, cooked farro, yellow bell pepper, sun-dried tomatoes, spinach, oregano, black pepper, red pepper flakes, and remaining 2 teaspoons of Campbell’s FlavorUp!™ Caramelized Onion & Burgundy Wine Cooking Concentrate.
6. Step
Fill the portobello mushroom caps with the filling, then top with the bread crumbs and Parmesan cheese.
7. Step
Bake for 15–20 minutes, until the mushrooms are soft and the tops are golden brown. Remove from the oven and let cool for 5–10 minutes.
8. Step
Garnish the baked mushrooms with the parsley before serving.
