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The mushroom is tender and meaty, and the filling is jammy but still has some bite to it. Try to find mushroom caps with the most defined “lips,” which will hold the filling better than perfectly flat ones. This is tasty as is, but if you have any leftover Tahini-Lemon Dressing, feel free to drizzle it on.
How to Make It
Preheat the broiler to high. Line a baking sheet with foil and coat with cooking spray. Place the mushroom caps, gill sides up, on prepared pan. Broil until some liquid pools in the caps, about 5 minutes. Drain the liquid, turn the caps over, and continue to broil until tender, 3 to 5 minutes longer. Set aside.
Place the asparagus and 1/4 cup water in a small skillet over medium-high. Bring to a boil; cover and cook until the asparagus is almost tender, about 1 minute. Drain the liquid in the pan and add 1 1/2 teaspoons of the oil; cook, stirring occasionally, until the asparagus is tender and lightly browned, about 2 minutes. Transfer to a plate.
Add the remaining 1 1/2 teaspoons oil to the skillet over medium-high. Add the tomatoes, and cook until bursting, about 3 minutes. Add the farro, beans, salt, and pepper, stirring to combine. Cook, stirring occasionally, until heated through, about 2 minutes. Divide the mixture between the mushroom caps, sprinkle with the parsley, and serve with the asparagus.