Chicken and Orzo Stuffed Portobello Mushrooms recipe
All Recipes Meat and Poultry Recipes Chicken Baked and Roasted
Ingredients
- 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
Nutrition Info
- 684.8 caloriescarbohydrate: 48.2 gcholesterol: 150.3 mgfat: 27.3 gfiber: 3.4 gprotein: 58.3 gsaturatedFat: 12.1 gservingSize: -sodium: 2519.3 mgsugar: 6.5 gtransFat: : -unsaturatedFat: : -
Directions Chicken and Orzo Stuffed Portobello Mushrooms
Directions
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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.