Portobellos with Orzo and Gorgonzola

My friend is a mushroom freak. She loves mushrooms prepared any way I think, so this one is for you. She always looks like a happy camper when she eats mushrooms. I found this recipe in a magazine, I just cannot remember where but as usual, modified it to what I had on hand. The recipe calls for red pepper but I am allergic to peppers so I omitted them. However, you can add if you wish but I cannot vouch for the flavor with the red pepper. I thought it was amazing without it. An excellent appetizer or a side dish with a salad, or you can just eat 2 or 3 a main meal. Guaranteed to fill you up!

Portobellos with Orzo and Gorgonzola
Created recipe on 09/25/2009

Portobellos with Orzo and Gorgonzola

¾ cup uncooked orzo or use leftover cooked Quinoa
4 medium to large Portobello caps (cleaned)
2 tablespoons of olive oil
1 large red bell pepper seeded and diced (I omitted this from the recipe but you can add)
6 ounces of crumbled Gorgonzola cheese (this is a milder version of blue cheese)
1 teaspoon dried Oregano
½ teaspoon onion powder
½ teaspoon garlic powder
Kosher salt and cracked fresh pepper to taste
1 teaspoon finely chopped lemon zest and juice of half a lemon

Preheat oven to 450 degrees. Cook the orzo according the package directions, and set aside. Remove stems from Portobello mushrooms; scrape the black gills from the underside of the mushroom using a spoon and place on a cooking tray or stone. Brush or drizzle mushrooms with olive oil, season with salt and pepper and bake for 5 minutes in oven. (The first time I made the mushrooms I thought the 8 to 10 minutes the recipe called for was too much – the mushroom was almost too soggy or overcooked).

Dice up the mushroom stems. Heat up 1 tablespoon of olive oil in a sauté pan over medium high heat and sauté the mushroom stems and red pepper for about 5 minutes until soft. Put in a bowl, gorgonzola cheese, lemon juice and zest, seasonings and orzo. Mix well.

Spoon the orzo filling onto baked Portobello mushroom caps, letting some spill over onto the plate. Serve warm.

Cooking Tip: Mushrooms are like sponges. You should never wash them in water as they will absorb the water and the mushroom will taste tough and water logged. You can use either a damp paper towel or a towel and gently wipe down the mushrooms, removing any dirt and set aside. Stems are excellent for flavoring dishes. Don’t throw them away, dice them up and sauté with other vegetables in the dish to add more flavor.



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