Chicken and Orzo Stuffed Portobello Mushrooms

Portobello mushroom caps are stuffed with a delicious filling made up of orzo pasta, chicken, spinach, and bell pepper and covered with melted mozzarella cheese.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 685 Calories

Ingredients

• 1 tablespoon butter
• 1 cup chopped fresh spinach
• 2 cloves garlic, minced
• 2 cups chopped cooked chicken
• 1 tablespoon prepared demi glace
• 2 portobello mushroom caps, gills removed
• 4 slices smoked mozzarella
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.5 cup diced red bell pepper
• 0.5 teaspoon Italian seasoning
• 2.5 cups chicken broth, or as needed
• 0.5 cup uncooked orzo pasta

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.