Orzo Broccoli Baby Bella Mushroom Skillet

Using fresh vegetables has always been one of my habits into trying to eat as healthy as I can. There was a sale on broccoli at the produce store and I bought more than I had planned to use. Time ran out on me, so I did not experiment with new recipes with all of the vegetables that I bought. This really was the only recipe I made at the time, and basically steamed the rest of the broccoli to use as sides for dinner. I had some multi-flavored Orzo. Orzo is pasta that is shaped like rice. This Orzo was flavored tomato, spinach and wheat. I had some Parmigiano Reggiano cheese leftover from another recipe and the sharpness of the cheese really gave this recipe a ton of flavor.

Orzo, Broccoli, Bella Mushroom Skillet, created 02/03/2010


1 cup of dry Orzo cooked; follow the directions on the box
1 pint baby bella mushrooms, wiped clean with damp paper towel and sliced
1 cup fresh broccoli; cleaned and cut into bite size pieces
1 medium onion, cut into half and then half again to create half-moon size slices
2 tablespoons Olive Oil
½ cup grated Parmigiano Reggiano cheese
Salt and pepper to taste
1 teaspoon or 2 of fresh Thyme

Prepare the Orzo according to the directions on the box or container. You should have about 2 cups of Orzo when it is already cooked. Drain and reserve about ½ cup of the pasta water.

In a large skillet, heat up the olive oil and sauté the onions over medium heat until caramelized. This will take about 10 minutes. Add the sliced mushrooms and sauté for about another 5 to 7 minutes until mushrooms have shrunk down in size. Add the broccoli and sauté until the broccoli is cooked to the desired texture. I prefer my broccoli medium crunchy – the cook time is about 5 minutes. Add the cooked orzo and mix the ingredients together. Add ¼ cup of the Parmigiano Reggiano cheese and the pasta water to get a little bit of creaminess to the dish, salt and pepper to taste. Remove from heat and plate. Sprinkle with some cheese. Enjoy!

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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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