This stuffed portobello mushrooms recipe is a Simple Appetizers. If you are looking for vegetarian recipes, make this quick & easy appetizer.
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.
More Orzo Recipes:
– Roasted Cauliflower Salad with Orzo
So, do you call it “Portobello” or “Portobella”
Step-by-Step images for making this Stuffed Portobello Mushrooms
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.
Stuffed Portobello Mushrooms Recipe
Ingredients
- 6 portobello mushrooms
- 1 Tbsp oil to brush the mushrooms
- 2/3 cup orzo uncooked
- 1.5 cups broccoli finely chopped
- 1 Red chili pepper
- 1/4 block pepper jack cheese
- 1/2 tbsp extra virgin olive oil to cook the broccoli and red chili pepper
- 1/2 tsp cumin seeds
- 1/4 tsp salt to cook the broccoli and red chili pepper
- 1/2 tsp salt to add after the cooked orzo has been added
- 1/2 tsp balsamic vinegar
Instructions
- Preheat oven to 450 degrees
- 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.
- 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.
- In a pan, boil about 5 cups of water. Add 2/3 cup of uncooked orzo to it and cook for about 15 minutes
- 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
- Cut the red chili pepper into tiny pieces also
- Shred about 1/4 block of pepper jack cheese and set it aside
- In a medium pan, add 1/2 tbsp of extra virgin olive oil and let it warm up for 30 seconds
- Add 1/2 tsp of cumin seeds
- After 30 seconds, add the broccoli and saute for 3 minutes
- Add the red chili pepper and mix well.
- Add 1/4 tsp of salt and cook until the broccoli becomes tender (about 10 minutes)
- Add the cooked orzo (about 1 and 2/3 cups of cooked Orzo)
- Mix well and add 1/2 tsp of salt
- Add 1/2 tsp of balsamic vinegar and mix well. Remove from heat.
- Take the roasted mushrooms and top with the orzo mixture. I used about 3-4 Tbsp for each mushroom.
- Top with the cheese and pop them back into the oven
- Heat for another 5 minutes or until the cheese has melted.
- Serve these stuffed portobello mushrooms recipe immediately.
Hi-
I stumbled upon this site via Pinterest when I saw a pin for your vegan orzo soup. Anyway, I did notice that your about section mentions that in your “about me” section you said, “My goal is to make you drool on vegan recipes just as much as you drool on other recipes. ” So I am assuming all of your recipes are vegan…. which I love!! However, I don’t know where you got your block of vegan pepper jack cheese. Can you tell me the brand of it so I can find out where I can buy it near me. I”m going to pin this recipe and the orzo soup recipe, and hopefully make both soon. Thanks so much! ~Joy
Thank you, Joy. Actually, I am a Vegetarian blogger who is trying very hard to be a full-time vegan. I have succeeded about 90% of the time, so, I am really proud of that fact. There used to be a time when I couldn’t go a day without eating pepper jack cheese (my favorite). This days, I can go a whole month without cheese and I consider that a milestone :). If you are looking for vegan version of pepper jack cheese, Follow Your Heart makes a delicious version of the cheese. It’s in slices form, but, I roll up a few and shred it. Here is the cheese (Not an affiliate link) – https://followyourheart.com/products/pepperjack/. I really hope you make and send me pics of the stuffed mushroom. I love seeing my readers make my recipes. 🙂
Yum your stuffing a favorite with another favorite.
Thank you, Sara