Grill-Pan Portobello Farro Plates
Charred portobello mushroom caps and asparagus are served over lemony farro with cherry tomatoes and toasted walnuts. A simple balsamic-garlic coating adds hearty, savory flavor.
- dinner
- farro
- grill-pan
- mushrooms
- plant-based
- portobello
- Vegan
- whole-grain
Shopping options
Check ingredients to include themPackage used · most used first
asparagus, woody ends trimmed · 1 Pound
Green Asparagus
Sale
100%
Details
portobello mushroom caps, stems removed and gills scraped · 4 Count
Simple Truth Organic® Portabella Mushroom Caps
67%
Details
cherry tomatoes, halved · 2 Cup
Private Selection™ Fresh Petite Cherry Snacking Tomatoes
53%
Details
pearled farro · 1 Cup
Kroger® Low Fat Ancient Grains Farro
37%
Details
walnuts, roughly chopped · 0.5 Cup
Kroger® Walnut Pieces
25%
Details
garlic, minced · 2 Count
Garlic
Sale
20%
Details
extra-virgin olive oil · 0.25 Cup
Kroger® Extra Virgin Olive Oil
12%
Details
balsamic vinegar · 3 Tablespoon
Kroger® Balsamic Vinegar
12%
Details
lemon juice · 2 Tablespoon
Kroger® 100% Lemon Juice
7%
Details
black pepper · 0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Details
kosher salt · 1 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
water · 3 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
3 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- water-3 cups
- cherry tomatoes-2 cups
- portobello mushroom caps-4 large cap
- asparagus-1 lb
- pearled farro-1 cup
- walnuts-1/2 cup
- extra-virgin olive oil-1/4 cup
- balsamic vinegar-3 tablespoons
- garlic-2 cloves
- lemon juice-2 tablespoons
- kosher salt-1 teaspoon
- black pepper-1/2 teaspoon
Prep the vegetables and aromatics: scrape the portobello gills, trim the asparagus, halve the cherry tomatoes, chop the walnuts, mince the garlic, and measure the remaining ingredients.
Keep the chef’s knife blade angled away from fingers while trimming, halving, chopping, and mincing.
Rinse the farro, then combine farro, water, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, reduce to a simmer, cover, and cook until tender but still chewy, about 25 to 30 minutes.
While the farro cooks, whisk together olive oil, balsamic vinegar, garlic, 1/2 teaspoon salt, and black pepper in a small bowl. Brush the mixture over the portobello caps and asparagus.
Heat the grill pan over medium-high heat until hot and lightly smoking. Grill the portobello caps for 4 to 5 minutes per side until charred, juicy, and tender; transfer to a large plate.
Use oven mitts when handling the grill pan because the handle can become very hot.
Keep the grill pan stable and avoid overcrowding to reduce splattering and uneven contact with the hot surface.
Add the asparagus to the grill pan and cook, turning with tongs, until bright green with char marks and crisp-tender, about 5 to 7 minutes.
Turn the asparagus with tongs to keep hands away from steam and splattering oil.
Drain any excess water from the farro, then stir in lemon juice and the remaining 1/4 teaspoon salt. Fold in the cherry tomatoes so they warm slightly from the farro.
Divide the farro mixture among 4 plates. Top each with 1 grilled portobello cap, a portion of grill-pan asparagus, and chopped walnuts.
Let the portobello caps rest briefly before slicing or serving because they can release hot juices.
How did it turn out?
Rating and review tools are unavailable right now.