Chicken and Orzo Stuffed Portobello Mushrooms
Description
Portobello mushroom caps are stuffed with a delicious filling made up of orzo pasta, chicken, spinach, and bell pepper and covered with melted mozzarella cheese.
Ingredients
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1 tablespoon butter
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1/2 cup diced red bell pepper
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2 cloves garlic, minced
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1/2 cup uncooked orzo pasta
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2 1/2 cups chicken broth, or as needed
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1 tablespoon prepared demi glace
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1/2 teaspoon Italian seasoning
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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2 cups chopped cooked chicken
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1 cup chopped fresh spinach
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2 portobello mushroom caps, gills removed
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4 slices smoked mozzarella
Directions
1
Melt butter in a skillet over medium high heat and cook bell pepper until tender, 3 to 4 minutes. Add garlic during the last 30 seconds and sauté until fragrant. Stir in orzo and add 1 cup chicken broth, demi glace, Italian seasoning, salt, pepper, and chicken. Cook and stir for about 5 minutes. Add 1/2 cup chicken broth. Cook and stir until liquid is absorbed and add the next 1/2 cup chicken broth, about 5 minutes. Repeat until orzo pasta is tender - you may not need all the chicken broth. Add spinach during the last minute of cooking.
2
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
3
Place mushroom caps on a rimmed baking sheet. Add equal amounts of orzo filling to the mushroom caps. Top with smoked mozzarella cheese and broil until golden brown and cheese is melted, 3 to 5 minutes.