30 minutes or fewer
Earthy portobello mushrooms lend themselves to so many different flavor combinations that your options are almost limitless. Here, flavored orzo, red pepper and Gorgonzola set the taste pace. Heap the mixture into the mushroom caps, letting it overflow, and make these the focal point of a casual meal. Just add a tossed salad.
- 3/4 cup uncooked tri-colored orzo
- 4 medium to large portobello mushroom caps, about 4 or 5 inches round
- 2 Tbs. olive oil
- 1 large red bell pepper, seeded and diced
- 6 oz. crumbled Gorgonzola cheese
- 1 tsp. dried oregano
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
Preheat oven to 450F.
Cook orzo according to package directions, and set aside.
Meanwhile, remove stems from mushroom caps, and set aside. Using spoon, scrape away and discard black gills from underside of caps. Brush off bottoms and tops of caps, and spray with nonstick spray. Put caps on baking sheets, and bake about 8 minutes, turning once, or until soft.
Dice mushroom stems. Heat 1 Tbs. oil in large skillet over medium-high heat, and sauté stems and red pepper about 5 minutes, or until tender. Put into mixing bowl, and stir in remaining 1 Tbs. oil, Gorgonzola cheese and seasonings. Stir in orzo, and mix well.
Put 1 cap, stem side up, on each individual serving plate. Spoon orzo mixture into each cap, letting extra spill over sides onto plate, and serve.
- Calories: 370
- Carbohydrate Content: 32 g
- Cholesterol Content: 40 mg
- Fat Content: 20 g
- Fiber Content: 5 g
- Protein Content: 16 g
- Saturated Fat Content: 10 g
- Sodium Content: 590 mg
- Sugar Content: 5 g