Orzo stuffed Portobello Mushroom
Preparation
80 min
Difficulty
Intermediate
Servings
4
Preparation
Remove and finely chop the mushroom stems. Set aside. Using a spoon, scrape out the gills (the black part on the underside of the mushroom cap) and discard. Set aside.
MARINADE
- In a large bowl or freezer bag, combine all the ingredients. Add the mushroom caps and coat well. Marinate for about 30 minutes.
- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
FILLING
- In a small saucepan, bring 2 liters of water to a boil. Add a pinch of salt and pour the orzo, cook 10 to 12 (cooking "al dente"). Drain and pour a drizzle of olive oil, mix well. Set aside.
- Fry the pancetta in a skillet over medium heat until browned. Add the chopped mushroom stems, onion, pepper and dried tomatoes. Mix well and cook for 2 minutes. Add the orzo and mix all the ingredients.
- Remove the mushroom caps from the marinade and arrange them on the cookie sheet. Season with salt and pepper. Fill with the stuffing and sprinkle with the cheese. Roast until the cheese is lightly browned, about 20 minutes.
Serve as a starter, meal or side dish.
Ingredients
- portobello mushrooms 4 large or 8 small
MARINADE
- 60 ml (12 teaspoons) of extra virgin olive oil
- 15 ml (1 tablespoon) of balsamic vinegar glaze
- 1 pinch of whole thyme
- 1 garlic clove finely chopped
- 2.5 ml (0.5 teaspoons) of flake basil
- 1 pinch of salt
FILLING
- 125 gr (1/2 cup) of orzo
- 125 gr (1/2 cup) of pancetta cut into small pieces (1/4 inch or 1/2 cm)
- 45 ml (3 tablespoons) of red onion, finely chopped
- 45 ml (3 tablespoons) of roasted red pepper, cut into small pieces
- 45 ml (3 tablespoons) of sundried tomatoes, finely chopped
- 250 gr (1 cup) of goat feta cheese, crumbled
- 1 pinch of salt
- 1 pinch of black pepper
- mushroom stems
