Chicken and Orzo Stuffed Portobello Mushrooms
Recipe by thedailygourmet from allrecipes.com
Dinner 40 Mins.
Ingredients
2
2 servings
- •1 tablespoon butter
- •½ cup diced red bell pepper
- •2 cloves garlic, minced
- •½ cup uncooked orzo pasta
- •2 ½ cups chicken broth, or as needed
- •1 tablespoon prepared demi glace
- •½ teaspoon Italian seasoning
- •½ teaspoon salt
- •¼ teaspoon ground black pepper
- •2 cups chopped cooked chicken
- •1 cup chopped fresh spinach
- •2 portobello mushroom caps, gills removed
- •4 slices smoked mozzarella
Instructions
- 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.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- 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.
Nutritional Facts
Per 2 servings
- Calories: 685
- Carbohydrate: 48g
- Fat: 27g
- Fiber: 3g
- Protein: 58g
- Sugar: 7g
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