Shrimp & Farro Stuffed Portobello Mushroom REMIX

Ingredients

• 5 medium portobello mushroom caps, stem and inner gills removed
• Stuffing
• 1/3 cup diced (red) onion
• 1 tablespoon garlic, minced
• 1 1/2 cups cooked farro (OR brown rice OR quinoa)
• 1 1/2 lb chopped raw jumbo shrimp, peeled and deveined
• 1/2 cup diced bell peppers (I used an assortment)
• 1 cup shredded or finely chopped kale
• 2 tablespoons fresh thyme
• 1 tablespoon fresh oregano
• 4oz plain yogurt (I used YQ Plain OR Greek yogurt)
• 2oz goat cheese
• pinch of sea salt & pepper