Portobellos with Tri-Colored Orzo and Gorgonzola

1. 1

   Preheat oven to 450F.

2. 2

   Cook orzo according to package directions, and set aside.

3. 3

   Meanwhile, remove stems from mushroom caps, and set aside.

4. 4

   Using spoon, scrape away and discard black gills from underside of caps.

5. 5

   Brush off bottoms and tops of caps, and spray with nonstick spray.

6. 6

   Put caps on baking sheets, and bake about 8 minutes, turning once, or until soft.

7. 7

   Dice mushroom stems.

8. 8

   Heat 1 Tbs.

9. 9

   oil in large skillet over medium-high heat, and saute stems and red pepper about 5 minutes, or until tender.

10. 10

    Put into mixing bowl, and stir in remaining 1 Tbs.

11. 11

    oil, Gorgonzola cheese and seasonings.

12. 12

    Stir in orzo, and mix well.

13. 13

    Put 1 cap, stem side up, on each individual serving plate.

14. 14

    Spoon orzo mixture into each cap, letting extra spill over sides onto plate, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.