Parmesan Portobello Orzo Recipes

PORTOBELLO PARMESAN

Steps:

• Preheat the oven to 350 degrees F. Lightly oil a 9-by-13-inch baking dish. Scrape out the gills of the portobellos with a spoon, then halve the mushrooms horizontally to make 6 thin rounds.
• Heat the olive oil in a saucepan over medium-high heat. Add the red pepper flakes and garlic; cook 1 minute. Reduce the heat to low, add the tomatoes and basil and cook until the garlic is soft, about 15 more minutes. Transfer to a food processor and puree until smooth. Season with salt and pepper.
• Combine the panko, 1/2 cup parmesan, 1 tablespoon parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl. Whisk the eggs and 2 tablespoons cold water in another bowl. Put the flour in a third bowl.
• Dredge the mushrooms in flour, shaking off the excess. Dip in the eggs and then in the panko mixture, pressing to coat both sides. Heat 1/2 inch peanut oil in a large skillet over medium-high heat. Working in batches, fry the mushrooms until golden, about 2 minutes per side. Drain on paper towels.
• Spread a layer of the tomato sauce in the prepared baking dish. Add the fried mushrooms, then cover with the remaining tomato sauce. Top with the mozzarella and the remaining 1/2 cup parmesan. Bake until browned, 20 to 25 minutes. Sprinkle with the remaining 1 tablespoon parsley.

PARMESAN GARLIC ORZO

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
• Melt butter in a skillet over medium heat; cook and stir garlic in melted butter until lightly browned, about 5 minutes. Stir orzo into garlic mixture and mix in Parmesan cheese, milk, parsley, salt, and black pepper.

CREAMY PARMESAN ORZO

Steps:

• Heat butter in a medium saucepan over medium heat. Add orzo and cook 3 minutes, stirring constantly.
• Stir in broth and water; bring to a boil. Reduce heat and simmer until liquid is absorbed, and orzo is done, about 15 minutes.
• Remove from heat; stir in cheese, basil, salt and pepper. Sprinkle with pine nuts. Serve immediately.

PARMESAN PORTOBELLO ORZO

Steps:

• Rinse the mushrooms and cut them into thick slices. Mince the garlic. Heat the garlic and olive oil in a large skillet over medium heat for one to two minutes, or until the garlic is soft and fragrant. Add the mushrooms, a pinch of salt and freshly cracked pepper, and continue to sauté until the mushrooms have softened and released all of their moisture (5-7 minutes). Add the uncooked orzo and chicken broth to the skillet. Give it a quick stir, place a lid on top, and let the mixture come up to a boil. Once it reaches a boil, give it quick stir again to loosen any pasta from the bottom of the skillet. Replace the lid, turn the heat down to low, and let the pasta simmer on low heat for 10 minutes. Stir once half way through to prevent the pasta from sticking. After ten minutes, test the orzo to make sure it's tender (if not, replace the lid and let simmer a few minutes more). Stir the contents of the skillet to redistribute any leftover broth (it will continue to absorb into the pasta). Once the broth has absorbed, turn off the heat. Sprinkle the Parmesan over the pasta, stir, and then serve.

ORZO WITH PARMESAN AND BASIL

Steps:

• Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
• Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
• Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.

ORZO WITH GARLIC AND PARMESAN CHEESE

Steps:

• Bring the water to a boil in a saucepan and add salt. Add the orzo. Cook, stirring, about 10 minutes or until tender. Do not overcook. Reserve 1/4 cup of the cooking liquid. Drain the orzo.
• Meanwhile, heat the oil and butter in a saucepan. Add the garlic and cook briefly, stirring. Do not brown. Add the drained orzo, orange rind, pepper flakes, reserved cooking liquid, parsley, cheese and pepper. Toss well and serve immediately.

MUSHROOM AND PARMESAN ORZO

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.

PARMESAN ORZO

Steps:

• Cook pasta according to package directions, adding onions during the last 2 minutes of cooking time. Meanwhile, in a small bowl, beat the cream cheese, milk, Parmesan cheese, salt and pepper until smooth; stir in pimientos. Drain pasta; add to cream cheese mixture and toss to coat.

GARLIC PARMESAN ORZO

Steps:

• Cook orzo according to package directions; drain. In a large skillet, saute garlic in butter until tender. Add the orzo, Parmesan cheese, milk, parsley, salt and pepper. Cook and stir until heated through.