Orzo and Spinach Stuffed Portobello Mushrooms

Orzo and Spinach Stuffed Portobello Mushrooms

Roasted portobello caps hold a savory orzo and spinach filling topped with melted cheese.

Total 55 min Makes 4 servings Calories 365/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

Meaty portobello mushrooms are roasted until tender, then filled with a creamy mixture of orzo, wilted spinach, garlic, and Parmesan before a final bake melts the cheesy topping. The combination of hearty mushroom and tender pasta makes this a satisfying vegetarian main or substantial side dish for weeknight dinners.

Ingredients

  • 4 large portobello mushroom caps, stems and gills removed
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 3/4 cup orzo pasta, uncooked
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 5 ounces baby spinach, chopped
  • 1/2 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 cup shredded mozzarella cheese
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons fresh parsley, chopped

Method

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

  2. Brush both sides of the portobello caps with 2 tablespoons of olive oil and season with half of the salt and pepper. Place gill-side down on the baking sheet.

  3. Roast the mushroom caps until softened and slightly shrunken, about 12 minutes. Remove from the oven and set aside, keeping the oven on.

  4. Meanwhile, bring a medium saucepan of salted water to a boil and cook the orzo until al dente, about 8 minutes. Drain and set aside.

  5. Heat the remaining 1 tablespoon olive oil in a 9-inch skillet over medium heat. Add the onion and cook until softened, about 4 minutes.

  6. Add the garlic and cook until fragrant, about 30 seconds.

  7. Add the spinach and cook, stirring, until wilted, about 2 minutes. Remove the skillet from the heat.

  8. Stir the cooked orzo, ricotta, half of the Parmesan, red pepper flakes, and remaining salt and pepper into the spinach mixture until well combined.

  9. Spoon the orzo and spinach filling evenly into the roasted mushroom caps, mounding slightly.

  10. Top the filled mushrooms with mozzarella and the remaining Parmesan.

  11. Bake until the cheese is melted and bubbling, about 15 minutes.

  12. Remove from the oven, sprinkle with fresh parsley, and serve warm.

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    Orzo and Spinach Stuffed Portobello Mushrooms

    Meaty portobello mushrooms are roasted until tender, then filled with a creamy mixture of orzo, wilted spinach, garlic, and Parmesan before a final bake melts the cheesy topping. The combination of hearty mushroom and tender pasta makes this a satisfying vegetarian main or substantial side dish for weeknight dinners.

    55 min 4 servings 365 cal

    Ingredients

    • 4 large portobello mushroom caps, stems and gills removed
    • 3 tablespoons olive oil, divided
    • 1/2 teaspoon salt, divided
    • 1/4 teaspoon black pepper, divided
    • 3/4 cup orzo pasta, uncooked
    • 1 small yellow onion, finely chopped
    • 3 cloves garlic, minced
    • 5 ounces baby spinach, chopped
    • 1/2 cup ricotta cheese
    • 1/2 cup grated Parmesan cheese, divided
    • 1/2 cup shredded mozzarella cheese
    • 1/4 teaspoon crushed red pepper flakes
    • 2 tablespoons fresh parsley, chopped

    Method

    1. 1

      Preheat the oven to 400°F. Line a baking sheet with parchment paper.

    2. 2

      Brush both sides of the portobello caps with 2 tablespoons of olive oil and season with half of the salt and pepper. Place gill-side down on the baking sheet.

    3. 3

      Roast the mushroom caps until softened and slightly shrunken, about 12 minutes. Remove from the oven and set aside, keeping the oven on.

    4. 4

      Meanwhile, bring a medium saucepan of salted water to a boil and cook the orzo until al dente, about 8 minutes. Drain and set aside.

    5. 5

      Heat the remaining 1 tablespoon olive oil in a 9-inch skillet over medium heat. Add the onion and cook until softened, about 4 minutes.

    6. 6

      Add the garlic and cook until fragrant, about 30 seconds.

    7. 7

      Add the spinach and cook, stirring, until wilted, about 2 minutes. Remove the skillet from the heat.

    8. 8

      Stir the cooked orzo, ricotta, half of the Parmesan, red pepper flakes, and remaining salt and pepper into the spinach mixture until well combined.

    9. 9

      Spoon the orzo and spinach filling evenly into the roasted mushroom caps, mounding slightly.

    10. 10

      Top the filled mushrooms with mozzarella and the remaining Parmesan.

    11. 11

      Bake until the cheese is melted and bubbling, about 15 minutes.

    12. 12

      Remove from the oven, sprinkle with fresh parsley, and serve warm.