Stuffed Portobello Mushroom
The meaty flavor and texture of the Portobello mushroom make a great foil for a variety of toppings, including even dried fruits such as raisins, cranberries, and blueberries that accent a pasta or rice mixture as filling.
INGREDIENTS | SERVES 1
- 1 cup cooked orzo
- ½ cup tomato sauce
- ½ 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
Preheat the oven to 375°F. Lightly oil a baking dish.
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.
Bake for 25 to 30 minutes or until the cheese has melted and the mushroom feels tender.
Cleaning a Portobello Mushroom
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.