This is a delicious “meaty” portobello mushroom that’s stuffed with orzo. The orzo is mixed with green herby pesto, mushroom bits, and red pepper flakes. It’s topped with fresh mozzarella and pine nuts, then broiled to create a nice melty, bubbly cheese. It’s very well balanced and can be served by itself or with a salad or selection of your favorite roasted vegetables.
I’ve had to come up with vegetarian-friendly dinner options for my husband. He has a meat problem. His doctor recommended him to reduce the amount of red meat he’s consuming, If it was up to him, he would eat it morning noon and night. He won’t eat most pasta… (I know, it’s absolutely devastating.. you wonder why he married an Italian!). He’ll eat gnocchi and orzo. I’ve had to come up with ways of mimicking meat or coming up with a hearty vegetarian option that he will consider eating and won’t give him stomach problems.
It’s seemingly mission impossible.
If I make something deliciously vegetarian, he still feels like something was missing on his plate. I can’t help his dilemma and produce world peace in an evening… so for the rest of us out there who like our veggies, this is for us!
Vegan modifications
Personally, I haven’t found a vegan cheese I like except homemade or really high quality store-bought cashew cheese. I find that most vegan cheese shreds are oil-based and highly processed. I stuck with a dairy-based mozzarella but if you like your vegan cheese, feel free to use it.
Some vegan friends recommended Miyoko’s Classic Vegan Mozzarella.
Stuffed Mushrooms with Pesto Orzo & Pine Nuts
Equipment
- 1 Baking Tray
- 1 Medium saucepan
- 1 Spoon
Ingredients
- 6 Medium-large portobello mushrooms
- 6 oz Homemade or store bought pesto
- 1 cup Orzo
- 8 oz Fresh mozzarella
- ¼ teaspoon Crushed red pepper flakes
- 3 tbs Pine nuts
- 2 tbs Olive oil
- ½ cup Fresh basil
- Salt & pepper to taste
Instructions
- Preheat the oven to 400°F. Bring a large pot of salted water to a boil.
- Clean mushrooms off and scoop out insides and stem, reserving mushroom pieces in small bowl.
- Rub the mushrooms all over with 1 tablespoon of the olive oil and season with salt and pepper. Place the mushrooms cap-side down on a baking sheet. Bake 10 minutes.
- Meanwhile, add the orzo to the boiling water. Cook according to package directions until al dente (usually 9 minutes). Drain the orzo, and return back to pot. Add 6 oz of pesto, red pepper flakes, salt and pepper. Add reserved mushroom pieces. Stir well.
- Remove mushrooms from oven. Flip mushrooms over and bake another 10 minutes.
- Remove the mushrooms from the oven and carefully spoon orzo evenly among the mushrooms.
- Top with mozzarella cheese and pine nuts.
- Bake mushrooms 5 minutes. Turn on the broiler and cook until the cheese is melted and bubbling, 3-4 minutes longer.
- To serve, spoon the mushrooms onto plates. Top each plate with fresh basil.
