Classic Italian flavors hold together in a meaty Portobello as a vessel. This dish will win over your meat-eating friends.
Serves 1
Ingredients
• 1 cup cooked orzo
• 1⁄2 cup tomato sauce
• 1⁄2 cup shredded mozzarella cheese
• 1 tomato, chopped
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper
• 1 large Portobello mushroom
• Olive oil for brushing
1. Preheat the oven to 375° F. Lightly oil a baking dish.
2. Combine the orzo, tomato sauce, mozzarella cheese, tomato, oregano, salt, and pepper in a small mixing bowl. Brush the portobello on the cap and the underside with olive oil. Mound the mixture in the center and place the mushroom in the baking dish.
3. Bake for 25 to 30 minutes or until the cheese has melted and the mushroom feels tender.
4. Cleaning a Portobello Mushroom
5. As with any mushroom variety, portobellos do not need rinsing; simply a wipe-off with a moist paper towel. Then carefully twist off the mushroom’s stem. You may also want to remove the black gills under the cap. To do this, use a spoon and gently scrape them away. The gills impart a dark color to any surrounding liquids.
