3 tablespoons Olive oil (divided)
Kosher salt (to taste)
Black pepper (to taste)
1 teaspoon Fennel seed
1/2 Yellow onion (diced)
2 cloves Garlic (minced)
1 cup Cooked farro
1 cup Frozen butternut squash (thawed)
1 cup Cherry tomatoes (halved)
2 cups Baby spinach
1 cup Parmesan cheese (grated)
Preheat the oven to 375 degrees F.
Place the mushrooms on a sheet pan and drizzle with 1 tablespoon of the olive oil and season with salt and pepper. Roast the mushrooms for 12-15 minutes until tender. Set aside.
Heat a large skillet or dutch oven over medium-high heat and add the remaining olive oil. Stir in the fennel seed, onions and garlic and cook for about 4 minutes until translucent. Add the farro and the butternut squash and stir to coat. Season with salt and pepper and stir in the tomatoes and spinach. Cover and reduce the heat to low. Cook for about 15 minutes until the spinach has wilted and the tomatoes have softened.
Place a piece of parchment paper on a sheet pan and divide the grated parmesan into four piles. Season with a little pepper and place into the oven for 5 to 7 minutes until the edges are brown and the center of each crisp is bubbling. Remove and cool.
To plate, place a mushroom on four plates and evenly spoon the farro mixture over each mushroom and then top with parmesan crisp. Serve hot.
This quick and easy recipe from The Dish is the perfect healthy dinner idea that's warm and delicious. This healthy dinner recipe from The Dish is still delicious with warm farro, veggies and mushrooms with salty parmesan cheese crisps. It's quick and easy.