I have always called this, “stuffed portobello mushrooms recipe”. Some of my friends prefer calling it, “stuffed portobella mushrooms recipe”. Whenever this recipe is on our brunch menu, the topic of conversation always ends up in a long discussion on who is calling it by its correct name
The way I have always understood it is that the smaller version is referred to by its feminine name: “portobella”. When the mushrooms are big, they are referred to as “portobello”.
Either way, this recipe is delicious and I am not biased because it is my recipe. The combination of orzo, broccoli and red chili pepper is what makes this recipe absolutely irresistible.
With minimum of spices, it comes together in 30 minutes. I love serving this for brunch, but, it works great as a snack or an party appetizer. To make this a vegan recipe, omit the cheese. I also eat the stuffing by itself for a quick lunch idea.
So, do you call it “Portobello” or “Portobella”
Stuffed Portobello Mushrooms Recipe
1) Preheat oven to 450 degrees
2) Remove the stems from 6 portobello mushrooms and remove the black stuff from the inside using a spoon. Take 1 Tbsp of oil and brush the mushrooms with it.
3) If you have a grill, use that to grill the mushrooms. If not, place them on a rack and place a tray underneath. Put the mushrooms on top of the rack and place them in the oven. Roast them for no more than 7 minutes. When done, remove and set aside.
3) In a pan, boil about 5 cups of water. Add 2/3 cup of uncooked orzo to it and cook for about 17 minutes. Drain them and set aside.
4) Cut the broccoli into very small pieces. “The smaller the better”, my English teacher would say to me in reference to my short height, but, I think it is more apt to this recipe. I used 1.5 cups of chopped broccoli for this recipe
5) Cut the red chili pepper into tiny pieces also
6) Shred about 1/4 block of pepper jack cheese and set it aside (not pictured)
7) In a medium pan, add 1/2 tbsp of extra virgin olive oil and let it warm up for 30 seconds
8) Add 1/2 tsp of cumin seeds
9) After 30 seconds, add the broccoli and saute for 3 minutes
10) Add the red chili pepper and mix well.
11) Add 1/4 tsp of salt and cook until the broccoli becomes tender (about 10 minutes)
12) Add the cooked orzo (about 1 and 2/3 cups of cooked Orzo)
13) Mix well and add 1/2 tsp of salt
14) Add 1/2 tsp of balsamic vinegar and mix well. Remove from heat.
15) Take the roasted mushrooms and top with the orzo mixture. I used about 3-4 Tbsp for each mushroom.
16) Top with the cheese and pop them back into the oven
17) Heat for another 5 minutes or until the cheese has melted.
Serve these stuffed portobello mushrooms recipe immediately.