Recipe

Portobellos With Orzo And Gorgonzola Recipe

	Biceps15 / All my dishes 1 year, 8 months ago 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. Yummy yummy!... More Prep:15m Cook:15m Servings:2	Biceps15
	lemon protein blue cheese rich satisfying entree vegetarian

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Ingredients

¾ c. uncooked orzo

2 large Portobello mushroom caps

2 T olive oil

1 red pepper, diced

6 oz crumbled Gongonzola cheese

2 T oregano (try to use fresh; I substituted basil, my favourite)

1 tsp minced fresh garlic (don't use bottled--it's convenient but lacks the zip)

zest of 1 lemon

Directions

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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