Winter is the season when our bodies crave comfort, warmth and fullness to balance the chilly weather outside. At the same time, we’re often trying to recover from the onslaught of heavy holiday meals. I like to eat a lot of salads in the new year but I know Jeff doesn’t consider them to be very substantial. I have a little trick up sleeve that I use to make my favorite salads more filling – portobello mushrooms!
This winter salad has some of my favorite ingredients: olive oil, balsamic vinegar, garlic, butternut squash, farro, shallots, dried cranberries, pine nuts, and arugula. You’re going to love it!
Winter Salad Stuffed Portabello Mushrooms
- 4 medium portobello mushrooms
- 1/2 cup extra virgin olive oil
- 1/2 cup balsamic vinegar
- 2 cloves garlic smashed
- 1 cup cooked farro
- 1 cup butternut squash, diced small
- 1 tablespoon shallot, minced
- 1/3 cup pine nuts, toasted
- 1/3 cup dried cranberries
- 1/3 cup arugula, coarsely chopped
- 1/4 teaspoon kosher salt
- Fresh ground black pepper to taste
- Using a damp paper towel, gently wipe the mushrooms clean. Remove the stem, and use a spoon to gently scrape out and discard the black gills.
- Whisk the olive oil and vinegar to combine. Pour into a large resealable bag, then add the garlic and mushroom caps. Seal the bag and toss to cover the mushrooms with the liquid. Refrigerate for 30 minutes or up to overnight, turning the bag a few times to redistribute the marinade.
- Heat the oven to 350 degrees F and line a baking sheet with aluminum foil. Toss the butternut squash with a light coating of olive oil, then sprinkle with salt. Spread in a single layer on a baking sheet and cook until fork tender, around 20 minutes.
- Remove mushrooms from the marinade, saving the liquid, and place cap-side down on a foil-lined baking sheet. Roast for 15 minutes.
- While the mushrooms are roasting, combine the farro, squash, shallot, cranberries, pine nuts, arugula, salt and pepper in a large bowl with two tablespoons of marinade.
- Remove the mushrooms from the oven, carefully pouring off any liquid. Distribute the filling evenly between the mushroom caps (there may be leftover filling if the mushrooms are very large). Cook for an additional 5 minutes, then serve.
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