Pre-soak the farro in some boiled water for about 45 minutes, then drain

Preheat oven to 200C

Wipe and clean mushrooms and remove stems. Keep the mushroom stems for another use, or you can finely chop them and add them to the farro mix.

Place the mushrooms on a parchment-lined sheet tray, gill-side up—season with a pinch of salt and pepper on each. Bake for 15 minutes then set aside.

Make the bechamel In a smaller saucepan, melt butter. Add the flour and cook for 2 minutes. Gradually add the milk whisking constantly to form a smooth sauce. Bring this mixture to a boil and season with some fresh nutmeg, salt and pepper. Keep covered and warm.

Meanwhile, heat butter and olive oil in a saute pan over medium heat. Add the onions, and sweat for 2 minutes before adding in the garlic. Cook until the onions and garlic are softened and fragrant.

Add the drained farro and cook for 5 minutes, then pour in the wine wine to deglaze. Let the wine bubble away and reduce completely. Now add the stock a couple of ladles at a time, stirring until the stock is absorbed before adding more.

Continue this until there is half of the stock left then add in the thyme. Continue with the stock into the farro until it’s 80% cooked through. Then stir through the kale. Finish cooking with the remaining stock.

Once cooked through and the stock is absorbed, add the cheese and taste for seasoning. Add pepper and salt to taste. You can serve it as is at this point or…

Scoop the mixture into the mushroom caps, top each with some of the bechamel, and cover with grated parmesan cheese (optional).

Bake for 10 minutes and broil if you want it more golden on top.