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In a medium saucepan, bring broth to boiling; stir in farro. Return to boiling; reduce heat. Simmer, covered, for 15 minutes.
Meanwhile, lightly coat both sides of mushrooms with cooking spray. Preheat a grill pan over medium heat. Add mushrooms. Cook for 8 to 10 minutes or until tender, turning once.
Stir chard, sun-dried tomatoes and thyme into farro. Cook, covered, for 5 to 10 minutes more or until farro is tender. Remove from heat. Stir in goat cheese until melted.
To serve, place mushrooms, stemmed-sides up, on a serving platter. Spoon farro mixture into mushrooms. Sprinkle with Parmesan, green onion tops and pepper.