published Tuesday, September 15th, 2009

Orzo and Portabella Caps

Orzo and Portabella Caps


3/4 c. uncooked orzo

Vegetable broth

4 med-large portabella mushroom caps

2-4 oz. button mushrooms

2 tbsp. olive oil

1 large red or green pepper (seeded and diced)

6 oz. crumbled gorgonzola cheese

1 tsp. dried oregano

1/2 tsp. onion powder

1/2 tsp. garlic powder


Preheat oven to 450. Cook orzo according to package directions, using vegetable broth instead of water. Remove stems from mushroom caps and set aside. Using spoon, scrape away black gills from underside of caps. Brush off bottoms and tops of caps, and spray with nonstick spray. Put caps on baking sheet and bake for 8-14 minutes, turning once, until soft (Note: thicker caps might take more time to get soft). Dice button mushrooms. Heat 1 T oil in large skillet and saute mushrooms and pepper until tender. Put in mixing bowl and stir in remaining 1 T oil, gorgonzola cheese and seasonings. Stir in orzo and mix well. Put one cap, stem side up, on each plate and spoon orzo mixture into the cap, letting extra spill over the sides onto plate.

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