Peruvian Onions

WTF Do I Do With
Giorgio® Mushrooms ?!

‐ Avocado and Farro Harvest Buddha Bowl ‐

½ lb Giorgio® Shiitake Mushrooms, stems removed
and sliced

½ lb Brussels sprouts, halved

¼ cup olive oil, divided

¾ tsp salt and pepper, divided

1 tbsp fresh thyme, finely chopped

3 tbsp lemon juice

2 tbsp tahini paste

⅓ cup plain Greek yogurt

1 clove garlic, minced

1 tsp lemon zest

¼ tsp ground cumin

1 cup farro, cooked according to package directions

1 ripe avocado, halved and sliced

1 cup alfalfa sprouts

⅓ cup pumpkin seeds, toasted

2 tbsp fresh parsley, finely chopped


Prep Time: 15 min

Cook Time: 25 min

Servings: 4

1Preheat oven to 425˚ F. Toss together Brussels sprouts, 2 tbsp olive oil, and ¼ tsp each of salt and pepper. Transfer to parchment paper-lined baking sheet. Roast for 18–25 minutes or until tender and lightly charred in spots. Set aside.

2Meanwhile, heat remaining oil in large skillet set over medium heat; cook mushrooms, thyme, and ¼ tsp each salt and pepper (cook in batches if needed). Set aside.

3Whisk together lemon juice, tahini, and 1 tbsp water until smooth. Stir in yogurt, garlic, lemon zest, cumin, and remaining salt and pepper.

4Stir together farro and Brussels sprouts. Divide among 4 bowls. Arrange mushrooms, avocado, and alfalfa sprouts on top. Sprinkle with pumpkin seeds and drizzle with tahini sauce. Garnish with parsley. Enjoy!

Notes: Use Shiitake stems to flavor vegetable broths and stocks. If desired, substitute broccoli, cauliflower, or romesco sauce for Brussels sprouts.

To learn more about Giorgio Fresh Co., visit