Farro & Mushroom Stuffing

Sliced mushrooms and colorful aromatic veggies give this skillet version of stuffing a cozy, rustic appearance. Farro adds a delicious chewy texture and nutty flavor. An extra-large skillet, if you have one, helps space out the veggies as they brown, but a large (12-inch) skillet or pot works just fine too.

Farro & Mushroom Stuffing
Active Time:
50 mins
Total Time:
50 mins
Nutrition Profile:


  • ¾ cup pearled farro (see Tip)

  • ¾ teaspoon salt, divided

  • 3 tablespoons olive oil, divided

  • 2 (8 ounce) packages cremini mushrooms, stemmed and sliced

  • 6 garlic cloves, minced

  • 1 carrot, chopped

  • 1 celery stalk, chopped

  • ½ cup chopped onion

  • ½ cup chopped red bell pepper

  • ¼ cup low-sodium chicken broth

  • ½ teaspoon crushed fennel seeds

  • ¼ teaspoon crushed red pepper

  • 2 tablespoons red-wine vinegar

  • 2 tablespoons chopped fresh sage or 2 tsp. dried

  • 2 tablespoons chopped fresh rosemary or 2 tsp. dried

  • ½ teaspoon ground pepper

  • ¼ cup chopped fresh parsley


  1. Cook farro according to package directions, adding ¼ tsp. salt to the cooking water. Transfer the cooked farro to a large bowl; set aside.

  2. Meanwhile, heat 1½ Tbsp. oil in a large or extra-large skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until very brown, 10 to 14 minutes. Transfer to a small bowl; set aside.

  3. Reduce heat to medium. Add the remaining 1½ Tbsp. oil, garlic, carrot, celery, onion, and bell pepper to the pan; cook, stirring frequently, until the vegetables are lightly browned, about 6 minutes. Stir in broth, fennel seeds, and crushed red pepper; cook until the vegetables are tender and the broth has almost evaporated, 1 to 2 minutes.

  4. Stir the farro, mushrooms and vinegar into the vegetable mixture in the pan. Add sage, rosemary, pepper, and the remaining ½ tsp. salt. Cook until heated through, 1 to 2 minutes. Stir in parsley.


Tip: Farro is a high-fiber whole grain that is an ancestor of modern wheat. You can find farro in most grocery stores next to the rice.

To make ahead: Cook farro (Step 1) up to 2 days ahead and refrigerate.

Nutrition Facts (per serving)

184 Calories
8g Fat
25g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 184
% Daily Value *
Total Carbohydrate 25g 9%
Dietary Fiber 4g 14%
Total Sugars 5g
Protein 5g 10%
Total Fat 8g 10%
Saturated Fat 1g 5%
Sodium 317mg 14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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