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Chicken and Orzo Stuffed Portobello Mushrooms
Chicken and Orzo Stuffed Portobello Mushrooms
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Stuffed Portobello mushroom caps filled with orzo, chicken, spinach, bell pepper, and gooey melted mozzarella.
Ingredients:
  • 1 tablespoon butter
  • 0.5 cup diced red bell pepper
  • 2 cloves garlic, minced
  • 0.5 cup uncooked orzo pasta
  • 2.5 cups chicken broth, or as needed
  • 1 tablespoon prepared demi glace
  • 0.5 teaspoon Italian seasoning
  • 0.5 teaspoon salt
  • 0.25 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:
  • Heat butter in a skillet over medium high heat. Sauté bell pepper until tender, for about 3 to 4 minutes. Add garlic and sauté for another 30 seconds until fragrant. Stir in orzo, 1 cup chicken broth, demi glace, Italian seasoning, salt, pepper, and chicken. Cook and stir for about 5 minutes. Pour in 1/2 cup chicken broth and cook until absorbed. Repeat with the remaining 1/2 cup increments until orzo is tender, adding more broth as needed. Stir in spinach during the last minute of cooking.
  • Position the oven rack 6 inches below the heat source and preheat the broiler.
  • Arrange mushroom caps on a baking sheet. Fill each cap with an even amount of orzo. Sprinkle with smoked mozzarella and broil until golden and bubbly, about 3 to 5 minutes.

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