Orzo Pasta W Portobello Mushrooms Recipes
MUSHROOM ORZO
After eating at an 'Italian' chain restaurant and loving this side dish, I went home and tried to recreate it. This is the recipe I finally came up with.
Provided by BABARCLAY
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Melt 1/2 the butter in a skillet over medium heat. Stir in the onions, and cook until golden brown. Mix in orzo, mushrooms, and remaining butter. Cook and stir 5 minutes, until butter is melted and mushrooms are tender.
- Pour water and wine into the skillet, and bring to a boil. Reduce heat to low. Season with garlic powder, salt, and pepper. Cook 7 to 10 minutes, until orzo is al dente. Stir in the Parmesan cheese and parsley to serve.
Nutrition Facts : Calories 327.4 calories, Carbohydrate 28.1 g, Cholesterol 48 mg, Fat 18.6 g, Fiber 1.7 g, Protein 8.6 g, SaturatedFat 11.3 g, Sodium 241.3 mg, Sugar 1.2 g
CHICKEN AND ORZO STUFFED PORTOBELLO MUSHROOMS
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
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
PASTA WITH PORTOBELLO MUSHROOMS
The key to giving a portobello (or any mushroom) dense texture is to cook it slowly in oil so that most of its moisture is driven out. My biggest successes came in taking whole mushrooms and cooking them, covered, for as long as two hours. Nearly as good, however, and more than twice as fast, is to cut up the mushrooms and cook them in oil, uncovered, for 30 to 45 minutes. At that point, you not only have fabulous mushrooms, which you can use in a pasta sauce, as I do here, or to top salads or stir into rice dishes, but you also have very good-flavored oil. To further improve the mushrooms' flavor, I like to use the trick popularized by Marcella Hazan: add a few reconstituted dried porcini to the portobellos.
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim hard parts from mushrooms and discard. Rinse mushrooms quickly to remove grit; cut caps into slices and stems into small chunks. Combine in a medium skillet with 1 clove garlic (crushed and peeled), thyme, olive oil and some salt and pepper. Cook over sufficiently low heat so that mixture bubbles but mushrooms do not brown. Continue to cook, stirring infrequently, until they are quite shrunken in size and appear firm, 30 to 45 minutes. (At this point, you can pause for several hours before resuming cooking.) If you are using porcinis, soak them in hot water to cover for a few minutes so that they soften.
- Set a large pot of water to boil for pasta and salt it. Mince remaining garlic. Turn heat under oil to medium, and add garlic to the portobellos along with the drained porcinis. Cook, stirring occasionally, until garlic begins to color. Add tomatoes and raise heat to medium high. Cook, stirring occasionally, until they break up and become saucy, about 15 minutes.
- Meanwhile, cook pasta until it is tender but not mushy. Taste sauce and adjust its seasoning. When pasta is done, drain it, toss with sauce, top with Parmesan, and serve.
ORZO WITH MUSHROOMS
A very tasty and easy side dish. My husband likes this topped with a grating for parmesan cheese. Toasted walnuts are also a nice touch for presentation.
Provided by Ms B.
Categories Low Cholesterol
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a large heavy saucepan over medium-high heat.
- Saute onion and mushrooms until tender and golden brown.
- Pour in broth, and bring to a boil.
- Stir in orzo, reduce heat to low, and cover.
- Simmer until orzo is tender and liquid is absorbed, about 15 minutes.
- If after 15 minutes there is still liquid, remove cover, and cook until liquid is gone.
- Season with salt and pepper to taste.
ORZO PILAF WITH MUSHROOMS
Provided by Carol Rock
Categories Mushroom Pasta Side Quick & Easy Pine Nut Fall Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Heat oil in heavy large saucepan over medium-high heat. Add onion and mushrooms and sauté until golden brown, about 10 minutes. Add broth and bring to boil. Stir in orzo. Reduce heat to medium-low. Cover and simmer until orzo is tender and has absorbed all liquid, stirring occasionally, about 15 minutes. Remove from heat. Stir in pine nuts and parsley. Season to taste with salt and pepper and serve immediately.
MUSHROOM AND PARMESAN ORZO
This side dish is easy to make and really tasty,, everyone loves it! Try to use a good-quality Parmesan or romano cheese for this, the common store-bought brand that you buy off the shelves will not do this recipe any justice. The pasta will thicken up upon sitting so it is best served right away, or shortly after cooking. I have even added in toasted sliced almonds to the pilaf after cooking. If you want a creamier textured dish then add in another 1/2 cup broth. It is important to lightly brown the orzo with the onions and garlic in butter before adding in the broth this really improves the flavor. You will love this!
Provided by Kittencalrecipezazz
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, melt butter and saute the onion and garlic for about 2 minutes.
- Add in the orzo to the onion/garlic mixture, and saute the orzo until golden brown (about 6-7 minutes, could take more or less time to brown).
- Slowly add in the broth, lemon juice and mushrooms; stir to combine.
- Simmer covered on low heat for about 15-20 minutes, or until pasta is JUST firm-tender and most of the liquid is absorbed (do not overcook the orzo!).
- Remove from heat and add/mix in the Parmesan cheese, salt and pepper; toss to combine.
- Transfer to a large bowl and serve immediately.
Nutrition Facts : Calories 420.2, Fat 17.1, SaturatedFat 9.8, Cholesterol 41.8, Sodium 968.4, Carbohydrate 47.2, Fiber 2.4, Sugar 3.2, Protein 18.9
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