Best Kasha Orzo With Portabellas Recipes

CHICKEN AND ORZO STUFFED PORTOBELLO MUSHROOMS

Chicken and Orzo Stuffed Portobello Mushrooms image

Quite some time ago I tried an incredible stuffed mushroom dish at an Italian restaurant. This version takes advantage of precooked chicken for faster prep. There really is no substitute for the demi glace, although homemade is an option, I purchased mine at a local kitchen store. The quantity below will full two large mushroom caps or four medium mushroom caps.

Provided by thedailygourmet

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 40m

Yield 2

Number Of Ingredients 13

Ingredients

1 tablespoon butter
½ cup diced red bell pepper
2 cloves garlic, minced
½ cup uncooked orzo pasta
2 ½ cups chicken broth, or as needed
1 tablespoon prepared demi glace
½ teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups chopped cooked chicken
1 cup chopped fresh spinach
2 portobello mushroom caps, gills removed
4 slices smoked mozzarella

Steps:

Melt butter in a skillet over medium high heat and cook bell pepper until tender, 3 to 4 minutes. Add garlic during the last 30 seconds and sauté until fragrant. Stir in orzo and add 1 cup chicken broth, demi glace, Italian seasoning, salt, pepper, and chicken. Cook and stir for about 5 minutes. Add 1/2 cup chicken broth. Cook and stir until liquid is absorbed and add the next 1/2 cup chicken broth, about 5 minutes. Repeat until orzo pasta is tender - you may not need all the chicken broth. Add spinach during the last minute of cooking.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Place mushroom caps on a rimmed baking sheet. Add equal amounts of orzo filling to the mushroom caps. Top with smoked mozzarella cheese and broil until golden brown and cheese is melted, 3 to 5 minutes.

Nutrition Facts : Calories 684.8 calories, Carbohydrate 48.2 g, Cholesterol 150.3 mg, Fat 27.3 g, Fiber 3.4 g, Protein 58.3 g, SaturatedFat 12.1 g, Sodium 2519.3 mg, Sugar 6.5 g

ORZO PASTA W/ PORTOBELLO MUSHROOMS

Orzo Pasta w/ Portobello Mushrooms image

Parmesan cheese....makes this side dish a huge hit

Provided by Monika Rosales @THEDEVOTEDCOOK

Categories Vegetables

Number Of Ingredients 7

Ingredients

8 ounce(s) orzo pasta
1 large portobello mushroom, chopped
3 - garlic cloves, smashed
1/4 stick(s) butter
2 tablespoon(s) olive oil
1 cup(s) parmesan cheese
- salt/pepper to taste

Steps:

Boil the Orzo about 10 mins...rinse and drain
in a saute pan....butter, olive oil, garlic, mushrooms, salt & pepper.
add the Orzo pasta and parmesan cheese...stir...perfect side dish

KASHA & ORZO WITH PORTABELLAS

Kasha & Orzo with Portabellas image

We were happy to discover that orzo and kasha can be cooked together. When we added the rich flavor and texture of portabellas and walnuts, we knew we had a winner.

Yield serves 4

Number Of Ingredients 14

Ingredients

3 cups chopped onions
2 large portabella mushrooms or 10 ounces cremini mushrooms, chopped
2 tablespoons olive oil
2 garlic cloves, minced or pressed
1/2 teaspoon dried thyme (2 teaspoons chopped fresh)
1/2 teaspoon salt
1 egg
1/2 cup kasha (page 177)
1/2 cup orzo
2 cups boiling water
2 tablespoons butter
Salt and pepper
Sour cream
Toasted walnuts

Steps:

In a large saucepan or skillet on medium-high heat, cook the onions and mushrooms in the oil with the garlic, thyme, and salt until the onions are translucent, about 8 minutes.
In a bowl, lightly beat the egg. Add the kasha, stir to coat well, and add to the skillet and cook, stirring constantly, until the egg is dry, making sure to separate any clumps of kasha. Add the orzo and the boiling water, cover, reduce the heat to low, and simmer for about 15 minutes.
When the kasha and orzo are tender, stir in the butter. Add salt and pepper to taste. Serve topped with sour cream and toasted walnuts.
Add a chopped red bell pepper to the onions and mushrooms after they've been cooking for about 5 minutes.
Almost any sautéed chopped vegetable can be incorporated into this dish-try whatever appeals to you or what you find in your refrigerator waiting to be used up. Maybe carrots or zucchini, green peas, a leafy green, or even asparagus.
For a richer flavor, use half water and half vegetable broth. Omit the salt if the broth is salted.
This warm, comforting dish cries out for a light, tangy accompaniment. We like it with Corn & Pepper Salad (page 207) or Beet Salad (page 209). For dessert, consider Apples Two Ways (page 191), Cherry Shortbread Crumble (page 265), or Riesling Roasted Pears (page 264).