Cook farro according to package directions. Set aside.
Wash portobello mushrooms and take out the scales if you want, it isn’t necessary. Keeping the scales in results in a stronger mushroom flavor. Set aside.
Wash greens mis and chop it if you want smaller pieces.
Make the Kale Arugula Radicchio Pesto and Maple Miso Balsamic Drizzle if you haven’t already. Set aside.
Saute chopped onion using a splash of veggie broth in a medium pan until it begins to soften. Add greens and sauté until it begins to wilt. Add cooked farro and continue to sauté a few more minutes. Add salt to taste. Remove from heat.
Place portobello mushrooms on a parchment lined cookie sheet. Top each with farro mix. Then top with 2 spoonfuls of pesto, or as much as you desire. Bake at 350°F (180°C) for 15-20 minutes, until mushrooms are soft.
Place onto plates and drizzle with Maple Miso Balsamic Drizzle. Enjoy!
The farro sauté will yield more than you can fit on the portobello mushrooms, but you can serve the rest on the side. I measure my greens packed in.
To make this gluten-free sub the farro with rice.
Tips to prep ahead:
Cook farro and chop veggies. Make Kale Arugula Radicchio Pesto and Maple Miso Balsamic Drizzle.
Baby/toddler food idea:
Steam portobello and Kale Italia mix and puree with cooked farro. Use liquid of choice to thin out to desired consistency. For toddler serve cooked farro with finely chopped portobello mixed with pesto.