Stuffed Portobello Mushrooms with Farro, Butternut Squash, and Kale {GIVEAWAY} Recipe

Ingredients

• – One 16.9 oz. bottle of DeLallo Extra Virgin Olive Oil
• – One 8.5 oz. bottle of DeLallo Balsamic Vinegar
• – One 8.5 oz. bottle of DeLallo Golden Balsamic-Style Vinegar
• 1 small butternut squash, peeled, seeds removed, and chopped into 1/2-inch cubes
• 2 tablespoons olive oil, divided
• 1 small shallot, minced
• 2 garlic cloves, minced
• 2 cups kale, finely chopped
• 1 tablespoon finely chopped fresh sage
• 1 cup cooked farro
• 1/2 cup dried cranberries
• 4 portobello mushrooms, stemmed
• Salt and black pepper, to taste
View Full Recipe at Two Peas and Their Pod