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Portobellos stuffed with orzo & sun-dried tomatoes

Portobellos Stuffed with Orzo & Sun-Dried Tomatoes

6
Points®
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
Portobellos are the impressive Grand Dame of mushrooms. A stuffed button mushroom may make a great appetizer, but a stuffed portobello is a meal. Scrape out the gills to make room for the kale, orzo, and sun-dried tomato stuffing, seasoned with feta and lemon zest. It gets wonderfully crisp on the top after a short stint in the oven—the exposed bits of kale get crispy, and the pasta gets that kind of yummy crust like your favorite pasta bake. Serve with a bright green salad for lunch or a light supper.

Ingredients

Uncooked whole wheat orzo

1 cup(s), or regular

Uncooked portabella mushroom

4 item(s), 3 to 4 oz each

Kosher salt

½ tsp, divided

Olive oil

1 Tbsp

Garlic clove

3 clove(s), minced

Kale

2 cup(s), lacinato, stemmed, chopped (from about 1⁄2 bunch)

Sun-dried tomatoes (without oil)

¼ cup(s), chopped

Crumbled feta cheese

½ cup(s)

Lemon zest

½ tsp

Instructions

  1. Preheat oven to 425°F. Cook orzo according to package directions, then drain. Line baking sheet with foil. Remove any stems from mushrooms. Using spoon, scrape gills from undersides of mushroom caps. (Discard gills.) Arrange mushroom caps, gill-side up, on pan and sprinkle with 1⁄4 tsp salt. Bake for 10 minutes.
  2. Meanwhile, in medium nonstick skillet, heat oil over medium. Add garlic and cook, stirring frequently, for 1 minute. Add kale and cook until wilted, about 3 minutes. Stir in orzo, tomatoes, and remaining 1⁄4 tsp salt. Remove from heat. Stir in cheese and lemon zest.
  3. Remove mushrooms from oven. (Leave oven on.) Drain off any liquid in skillet. Divide stuffing among mushroom caps. Bake until tops are slightly crispy, about 10 minutes.
  4. Serving size: 1 stuffed mushroom cap

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