Preheat oven to 375 degrees.
Line a baking sheet with foil or parchment paper. Chop up the stems of the mushrooms and set aside. Lay your Portobello mushroom caps down on the baking sheet, season generously with Tony Chachere’s No Salt Seasoning Blend and set aside.
Using a large skillet or sauté pan over medium-high heat, add the oil. After a few minutes, add in the chopped onion and sauté for a few minutes until tender. Add in the garlic, zucchini, red bell pepper and the chopped mushroom stems and sauté for about 4 to 5 minutes.
Add the chopped kale and season generously with Tony Chachere’s No Salt Seasoning Blend. Mix together and continue cooking for a few more minutes. Remove from the heat.
Stir in the cooked farro and mix together with the vegetables. Fill the Portobello mushroom caps with the farro and vegetable mixture and bake for about 20 to 25 minutes, or until mushrooms are cooked through; baking time may vary depending in size and thickness of your Portobello mushrooms.
Garnish with fresh parsley and serve with homemade chimichurri sauce, if desired.