Mushroom-Brie Creamy Orzo

  • 8 oz. baby portobello mushrooms, sliced
  • 3 T. butter
  • 1 onion, finely diced
  • 2 cloves of garlic, crushed
  • 4 c. hot vegetable stock
  • 10 oz. dried orzo pasta
  • 3 oz. mature cheddar, grated
  • 2 oz. brie, roughly chopped
  • 1 c. fresh spinach, roughly chopped
  • Black pepper, to taste

In a large skillet, heat two tablespoons of the butter over medium-high heat until hot and melted. Add all the mushrooms and stir well. Cook and brown for about 10 minutes until they are softened and slightly crisp at the edges. Add the remaining tablespoon of butter to the skillet. When hot, add the onion and garlic. Cover with a lid and reduce to a medium heat. Sweat the onion until soft, about 3 – 4 minutes.

Add the stock to the skillet and bring to the boil. Add the orzo and cook stirring occasionally until silky but still with a little bite, about 8 – 10 minutes. Before the orzo is completely cooked, add the cheeses and stir well. Add the spinach and season with pepper as needed before serving.

  • Yields: 4 servings
  • Preparation Time: 25 minutes
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