Stuffed Mushroom With Orzo Recipes

Steps:

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

Steps:

• Cook orzo according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, heat 2 tablespoons oil over medium-high heat. Add mushrooms; cook and stir until tender and lightly browned. Drain orzo., In a large bowl, place orzo, mushroom mixture, pecans, parsley, lemon zest, lemon juice, salt, pepper and remaining oil; toss to combine.

Steps:

• Remove stems from mushrooms and chop coarsely. Reserve caps.
• Spray medium skillet with cooking spray; heat over medium heat until hot.
• Saute mushroom stems 2-3 minutes. Add shallots, garlic and herbs.
• Saute until shallots are tender, about 3 minutes.
• Stir in orzo and cheese; cook until orzo is warm; 1-2 minutes.
• Heat oven to 350. Spoon orzo into mushroom caps and place in a baking pan.
• Bake, covered for 15 minutes or until mushrooms are tender.
• Remove foil and bake 5 more minutes.