Cheesy Orzo Stuffed Portabellas

  • 8 oz. orzo pasta
  • 2 T. butter, divided
  • 5 large portabella mushrooms
  • 3 green onions, sliced
  • 6 oz. shredded mozzarella or romano cheese
  • 2 oz. grated parmesan cheese
  • ½ c. panko bread crumbs
  • ½ tsp. granulated garlic

Preheat the oven to 350°F. Prepare the orzo according to the package directions.

Melt 1 tablespoon of the butter over medium heat in a nonstick, ovenproof skillet. Remove the stems from the mushrooms and chop finely. Sauté the mushroom stems and green onions until tender and fragrant. Set aside.

Carefully drain the orzo when it is tender and return to the pot in which it was prepared. Add the cooked mushroom stems and green onions, as well as the cheese. Stir well to combine. If the mixture is too dry, add a bit of milk or cream to help give it a creamy consistency. Set aside.

Arrange the mushroom caps evenly in the skillet you used to sauté the mushroom stems and green onions. Fill each mushroom with a generous scoop of the cheesy pasta mixture.

Melt the remaining tablespoon of butter in a small dish and stir the panko bread crumbs and granulated garlic with the melted butter until well combined. Sprinkle the seasoned crumb mixture evenly over the top of the mushrooms.

Bake in the preheated oven for about 20 minutes or just until the topping starts to turn golden and the mushrooms are tender. Serve immediately.

  • Yields: 2-3 servings
  • Preparation Time: 40 minutes
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