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Stuffed Portobello Mushrooms with Farro, Butternut Squash, and Kale {GIVEAWAY} Recipe
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Ingredients
- – One 16.9 oz. bottle of DeLallo Extra Virgin Olive Oil
- – One 8.5 oz. bottle of DeLallo Balsamic Vinegar
- – One 8.5 oz. bottle of DeLallo Golden Balsamic-Style Vinegar
- 1 small butternut squash, peeled, seeds removed, and chopped into 1/2-inch cubes
- 2 tablespoons olive oil, divided
- 1 small shallot, minced
- 2 garlic cloves, minced
- 2 cups kale, finely chopped
- 1 tablespoon finely chopped fresh sage
- 1 cup cooked farro
- 1/2 cup dried cranberries
- 4 portobello mushrooms, stemmed
- Salt and black pepper, to taste
View Full Recipe at Two Peas and Their Pod
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 502g | |
| Calories 565 | |
| Calories from Fat 258 | 46% |
| Total Fat 29.34g | 37% |
| Saturated Fat 4.11g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 58mg | 2% |
| Potassium 2010mg | 57% |
| Total Carbs 77.57g | 21% |
| Dietary Fiber 10.9g | 36% |
| Sugars 45.35g | 30% |
| Protein 11.43g | 18% |
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