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Italian Stuffed Portobello Mushroom – vegetarian recipe
Stav Kogan

Italian Stuffed Portobello Mushroom

A hearty, savory vessel brimming with cheesy orzo, sun-kissed tomatoes, and classic Italian herbs. The portobello bakes up tender and 'meaty,' creating a satisfying main course that's as elegant as it is easy to make.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 1 serving
Calories: 585
Ingredients Method Nutrition

Ingredients
  

  • 1 cup (185 g / 6.5 oz) cooked orzo
  • 1/2 cup (120 ml) tomato sauce
  • 1/2 cup (55 g / 1.94 oz) shredded mozzarella cheese
  • 1 medium tomato, chopped
  • 1 tsp (1 g / 0.04 oz) dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1 large Portobello mushroom, about 4-5 inches / 10-12 cm in diameter
  • 1 tbsp (15 ml) olive oil, for brushing
  • Scraping out the dark gills prevents your filling from turning a muddy brown color and removes any slightly bitter taste.
  • For extra flavor, sauté a clove of minced garlic and a tablespoon of finely chopped onion and add it to the orzo mixture before stuffing.
  • Feel free to swap the mozzarella with provolone for a sharper taste or add a sprinkle of Parmesan cheese on top for a crispy, salty crust.

Method
 

  1. Prep the Oven and Mushroom: Preheat your oven to 375°F / 190°C. Lightly oil a small baking dish. To prepare the portobello, gently wipe it clean with a damp paper towel. Twist off the stem and, using a spoon, gently scrape out the black gills from the underside of the cap.
  2. Mix the Filling: In a medium bowl, combine the cooked orzo, tomato sauce, shredded mozzarella, chopped tomato, and dried oregano.
  3. Season generously with salt and freshly ground black pepper and mix until everything is well incorporated.
  4. Stuff and Bake: Brush the entire portobello mushroom—cap and underside—with olive oil and place it gill-side-up in your prepared baking dish. Mound the orzo mixture generously into the mushroom cap.
  5. Bake to Perfection: Transfer the baking dish to the preheated oven and bake for 25 to 30 minutes. The mushroom is ready when it's tender and the cheese on top is melted, bubbly, and slightly golden.
  6. Serve immediately.

Nutrition

Calories: 585kcalCarbohydrates: 61gProtein: 28gFat: 29g

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