Veggie Mushroom Bake
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.
Total Time
1 hr 15 min
1 hr 15 min
Prep Time
25 minutes
25 min
Cook Time
50 minutes
50 min
Total Time
1 hr 15 min
1 hr 15 min
Prep Time
25 minutes
25 min
Cook Time
50 minutes
50 min
Ingredients
for 4 servings
- 4 medium portobello mushrooms
- 2 tablespoons olive oil
- 4 teaspoons Campbell's FlavorUp!™ Caramelized Onion & Burgundy Wine Cooking Concentrate, divided
- ¾ cup dried farro (140 g)
- 2 cups water (480 mL)
- ¾ cup yellow bell pepper (75 g), diced
- ⅓ cup sun-dried tomatoes (65 g), finely chopped
- 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
Nutrition Info
- Calories 343
- Fat 13g
- Carbs 49g
- Fiber 9g
- Sugar 9g
- Protein 14g
Estimated values based on one serving size.
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Preparation
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
- 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.
- Fill the portobello mushroom caps with the filling, then top with the bread crumbs and Parmesan cheese.
- 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.
- Garnish the baked mushrooms with the parsley before serving.
- Enjoy!