Stuffed Portobello Mushrooms Recipe
This stuffed portobello mushrooms recipe is a Simple Appetizers. Stuffed with orzo and topped with cheese
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 Stuffed Portobello Mushrooms
- 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
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.
Serving: 6g | Calories: 123kcal | Carbohydrates: 18g | Protein: 4g | Fat: 4g | Sodium: 308mg | Potassium: 438mg | Fiber: 2g | Sugar: 3g | Vitamin A: 215IU | Vitamin C: 31.1mg | Calcium: 17mg | Iron: 0.8mg