Hummus Farro Portobellos

7/29/2026

The very best recipes don't just feed us - they create moments - they invite us to linger at the table, to fill our plates with second helpings and to savor the simple pleasure of sharing good food with the people we love. Summer cooking has a way of teaching us that simple really can be delicious.

In July, the sun lingers just a little longer, the garden seems determined to outgrow itself overnight and dinner somehow feels less like a less of a task and more like an invitation to slow down. This is the season of beautiful summer suppers that aren't overly complicated, they're satisfying without being heavy and elegant enough to make us pause before taking the first bite.

Hummus farro portobellos are perfect for summer meals. The giant mushrooms are generously filled with hearty farro, creamy hummus, sweet sun dried tomatoes, tender spinach, fresh herbs and a drizzle of the purest olive oil that ties everything together with effortless elegance. The farro adds a nice nutty bite that makes every forkful satisfying, while the hummus creates a creamy richness without relying on heavy cream or butter. Together they create a filling that feels wholesome and nourishing—proof that a meatless dinner can be every bit as satisfying as a meat based meal. 🍄‍🟫

Serve these stuffed mushrooms alongside a crisp arugula salad dressed simply with lemon and olive oil, some simple grilled peaches and a loaf of crusty bread for a meal that feels equal parts rustic and refined. Or serve them as a beautiful side to a meal of grilled chicken if you prefer. Pour a chilled glass of sparkling water with fresh mint—or your favorite crisp white wine—and suddenly an ordinary weeknight meal begins to feel like a leisurely dinner on a shaded terrace overlooking the Mediterranean.🍷

Hummus Farro Portobellos
1.5 cups chicken broth
1/2 cup farro
3 large portobello mushrooms
1 cup chopped spinach
2 Tablespoons chopped sun dried tomatoes
1 teaspoon fresh thyme, chopped
5 ounces hummus
olive oil