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1
Preheat oven to 400F.
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2
Line rimmed baking sheet with parchment paper, or spray with cooking spray.
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3
Spray mushroom caps with cooking spray, and sprinkle gill sides with salt and pepper, if desired.
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4
Arrange mushrooms gill-sides down on prepared baking sheet.
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5
Roast 10 minutes, or until mushrooms begin to soften.
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6
Turn mushrooms over.
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7
Meanwhile, heat 2 tsp.
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8
oil in large nonstick skillet over medium heat.
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9
Add leeks, garlic, and thyme, and saute 4 minutes, or until leeks are tender.
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10
Add 2 large handfuls spinach at a time, and cook 8 to 10 minutes, or until spinach is wilted and most liquid has evaporated, stirring often.
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11
Stir in goat cheese and pine nuts until cheese is melted.
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12
Remove from heat, and season with salt and pepper, if desired.
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13
Fill mushrooms with spinach mixture, mounding on top and packing filling down with hands.
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14
Bake 25 minutes, or until filling browns on top and mushrooms are fork-tender.
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15
Cook farro in large saucepan of boiling salted water 20 minutes, or until just tender, stirring occasionally.
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16
Drain.
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17
Transfer to large bowl.
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18
Stir in lemon zest, lemon juice, and remaining 2 tsp.
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19
olive oil.
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20
Season with salt and pepper, if desired.
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21
To serve, spoon 1/2 cup farro mixture onto each plate; top with 1 stuffed mushroom.
