Portobellos with orzo and Gorgonzola
From biceps15 16 years ago
- 15 minutes to make
- Serves 2
A refreshing entree. Use any kind of blue cheese you like or that's on sale. With all the ingredients it's packed with flavour and will satisfy your tummy. Great vegetarian entree. You can also use three-coloured orzo for a more colourful dish. Read more Yummy yummy! See less
Ingredients
- ¾ c. uncooked orzo shopping list
- 2 large Portobello mushroom caps shopping list
- 2 T olive oil shopping list
- 1 red pepper, diced shopping list
- 6 oz crumbled Gongonzola cheese shopping list
- 2 T oregano (try to use fresh; I substituted basil, my favourite) shopping list
- 1 tsp minced fresh garlic (don't use bottled--it's convenient but lacks the zip) shopping list
- zest of 1 lemon shopping list
How to make it
- Preheat oven to 450F. Cook orzo; set aside. Remove stems from mushroom caps and set aside. Using a spoon, scrape away and discard black gills from underside of caps. Brush off bottoms and tops of caps, and lightly oil. Put caps on baking sheet and bake about 8 minutes, turning once, or until soft.
- Dice mushroom stems. Heat 1 T oil in skillet and sauté with red pepper for 5 minutes. Put into bowl and stir in remaining 1 T oil, Gorgonzola cheese and seasonings. Stir in orzo; 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 with a tossed salad.
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