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Best Cooking Tips
- Be sure to clean the mushroom caps gently with a damp cloth to avoid soaking them.
- Sauté the orzo until it’s lightly golden before adding liquid for a nuttier flavor.
- Avoid overcooking the mushrooms to keep them tender but not mushy.
Ingredients 0/14
Why This Recipe Is So Enjoyable
Step 1
Melt the butter in a skillet over medium-high heat. Toss in the bell pepper and cook it until it’s soft, about 3 to 4 minutes. Add the garlic in the last 30 seconds and sauté until you can really smell it. Next, stir in the orzo along with 1 cup of chicken broth, the demi-glace, Italian seasoning, salt, pepper, and the chicken. Keep stirring and cooking for around 5 minutes. Then, add another 1/2 cup of chicken broth and cook, stirring, until the liquid is mostly absorbed. Repeat with the last 1/2 cup of broth and continue cooking until the orzo is tender—you might not need all the broth. Just before it’s done, stir in the spinach and let it wilt.
Step 2
While that’s cooking, move your oven rack so it’s about 6 inches from the broiler and preheat the broiler. Place the portobello caps on a baking sheet with edges and spoon the orzo mixture evenly into each mushroom. Top them off with smoked mozzarella, then broil for 3 to 5 minutes, until the cheese is melted and golden. Serve warm and enjoy!
