Sheet Pan Roasted Mushrooms and Tostones with Farro

"Mushrooms have become regular in my eating routine, so it’s only right that I share this meal featuring these roasted chili mushrooms, prepared on @IfYouCare_USA parchment baking sheets in partnership with @TheFeedFeed. #ad “If You Care” parchment baking sheets are FSC certified, meaning that their paper is from forests that comply with the most rigorous environmental and social standards. Another cool thing is that the sheets are compostable, so it’s only right that I lay my chili mushrooms on them. Knowing that we create waste when we prepare food daily, we can make adjustments to using more products that are better for the environment. Another good thing about using “If You Care” parchment baking sheets is that they are non-stick, so you don't have to worry about peeling your shrooms off. These mushrooms were made with olive oil, chili powder, minced garlic, black pepper and a pinch of salt. If you want the full recipe along with the seasoned farro, tostones and marinated kale, click the link in my profile! #IfYouCare #feedfeed"
-- @whatsgoodberto
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  • Recipe Card
Prep time 10mins
Cook time 55mins
Serves or Makes: 2

Recipe Card


  • 2 cups white mushrooms, quartered
  • 2 tablespoons olive oil
  • 1/2 teaspoon chili powder
  • 1 teaspoon garlic, minced
  • 1/4 teaspoon black pepper
  • Pinch of salt
  • 1/2 cup farro
  • 1 teaspoon vegetable bouillon
  • 1/2 teaspoon cumin
  • 2 tablespoons fresh parsley, chopped
  • 1 medium green plantain, peeled and cut into 1" pieces
  • 1/2 cup corn oil
  • 4 cups kale, chopped
  • 1/2 tablespoon lemon juice


  • Step 1

    Preheat oven to 400˚F. Line a rimmed sheet pan with If You Care Parchment Paper paper baking sheet. Toss mushrooms with 1 ½ tablespoons olive oil, chili powder, garlic, black pepper, salt. Bake for 15 minutes.

  • Step 2

    In a medium pot, bring 3 cups of water to a boil. Add farro and veggie bullion and cook for 30 minutes over medium heat. Drain and add cumin and parsley.

  • Step 3

    Heat corn oil in a medium skillet, add plantains, and fry until golden brown on both sides. Remove plantains from oil and smash each one between a plate and folded If You Care Parchment Paper baking sheet. Add mashed plantains back to heated corn oil and fry until crisp. Sprinkle with salt.

  • Step 4

    Toss Kale with ½ tablespoons olive oil and lemon juice and massage until tender.

  • Step 5

    Serve cooked farro topped with roasted mushrooms, plantains and massaged kale.