Brush the portobello mushrooms and quartered red pepper with the 1 tablespoon of olive oil and season lightly with a squeeze of lemon, salt and pepper. Place the mushrooms on a baking sheet and scatter the red peppers around them and into the oven. The mushrooms and peppers will bake until they are soft, about 15 minutes.
Heat 1 tablespoon of olive oil in a large saucepan over medium-low heat. Add the onions and saute for 3 minutes. Stir in the garlic and saute until fragrant, about 30 seconds, then add the farro. Cook, stirring constantly, for another 2 minutes. Add the vegetable stock and allow it to come to a boil, then reduce to a simmer and cover. Simmer over low heat for ten minutes – the farro should be tender but still retain a bit of a bite and the liquid will have been absorbed.
Remove the red peppers and mushrooms from the oven. Dice the roasted red pepper being very careful, as they will be hot. When the farro is cooked, remove it from the pot with a slotted spoon and into a big mixing bowl. Stir in the cilantro, peppers, lemon zest, and cumin. Season to taste with a squeeze of lemon, salt and pepper. Pile farro mixture high on each portobello mushroom and add some sliced avocado.
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