Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Heat the oven to 425°F. Pulse 1/2 cup dry whole-grain farro in a blender until most kernels are broken into two or three pieces, not ground into flour. This helps the whole grain cook within the party-prep window.

2. 2.

   Bring 3 cups water to a boil in a small saucepan. Add the cracked farro and 1/4 teaspoon Morton kosher salt flakes. Simmer uncovered for 20–25 minutes, until tender with a pleasant chew, then drain thoroughly.

3. 3.

   While the farro cooks, wipe clean 8 medium portobello caps, about 24 ounces total. Remove and finely chop their stems; gently scrape out the dark gills. Place the caps cavity-side up in a shallow metal baking dish large enough to hold them in one layer. Brush with 1 tablespoon olive oil and season with 1 1/4 teaspoons Morton kosher salt flakes. Roast for 12–15 minutes, until softened. Carefully pour off the released liquid.

4. 4.

   Finely chop 2 ounces shallots and mince 2 garlic cloves. Finely chop 1/2 cup Italian parsley, including its tender stems. Zest and juice 1 lemon, measuring out 1 teaspoon zest and 1 tablespoon juice.

5. 5.

   Gently mix 1 pound 90/10 ground beef with 1 1/4 teaspoons Morton kosher salt flakes immediately before cooking.

6. 6.

   Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chopped mushroom stems, prepared shallots, and the remaining 1/4 teaspoon Morton kosher salt flakes. Cook for 4–5 minutes, stirring, until the vegetables soften and their moisture evaporates.

7. 7.

   Add the seasoned beef to the skillet. Cook for 6–8 minutes, breaking it into small crumbles, until browned and cooked to 160°F. Stir in the prepared garlic and cook for 30 seconds.

8. 8.

   Remove the skillet from the heat and stir in the drained farro along with:

   • 1 tablespoon Dijon mustard
   • 1 teaspoon dried herbes de Provence
   • 1/2 teaspoon ground black pepper
   • 1 teaspoon prepared lemon zest
   • 1 tablespoon prepared lemon juice
   • 6 tablespoons prepared chopped parsley

   Mix thoroughly; the filling should be moist but not wet.

9. 9.

   Divide the filling among the roasted mushroom caps, mounding it gently. Bake for 8–10 minutes, until the mushrooms are tender and the filling is hot. Cooking and assembly take about 45 minutes with the components prepared in parallel.

10. 10.

    Cover the baking dish tightly for transport and keep it in an insulated carrier at 140°F or warmer. At the party, serve promptly or reheat, covered, at 350°F for about 10–15 minutes until the centers reach 165°F. The total time allows for this reheating; travel time is additional.

11. 11.

    Transfer the stuffed mushrooms to a serving platter and scatter with the remaining 2 tablespoons chopped parsley. Serve one cap per person for 8 small entrée portions, or offer the platter to 6 guests with a little extra.

Want more detail? See the temperature guide.