Photo of Portobellos stuffed with orzo & sun-dried tomatoes by WW

Portobellos stuffed with orzo & sun-dried tomatoes

Points® value
Total Time
35 min
10 min
25 min
Portobellos are the impressive Grand Dame of mushrooms. A stuffed button mushroom may make a great appetizer, but a stuffed portobello is a meal. Scrape out the gills to make room for the kale, orzo, and sun-dried tomato stuffing, seasoned with feta and lemon zest. It gets wonderfully crisp on the top after a short stint in the oven—the exposed bits of kale get crispy, and the pasta gets that kind of yummy crust like your favourite pasta bake. Serve with a bright green salad for lunch or a light supper.


Uncooked whole wheat orzo

1 cup(s), or regular

Portabella mushrooms

4 oz, 3-4 oz each

Kosher salt

½ tsp(s), divided

Olive oil

1 tbsp(s)


3 clove(s), large, minced


2 cup(s), lacinato, stemmed, chopped (from about 1⁄2 bunch)

Sun-dried tomatoes (without oil)

¼ cup(s), chopped

Crumbled feta cheese

½ cup(s)

Lemon zest

½ tsp(s)


  1. Preheat oven to 425°F. Cook orzo according to package directions, then drain. Line baking sheet with foil. Remove any stems from mushrooms. Using spoon, scrape gills from undersides of mushroom caps. (Discard gills.) Arrange mushroom caps, gill-side up, on pan and sprinkle with 1⁄4 tsp salt. Bake for 10 minutes.
  2. Meanwhile, in medium nonstick skillet, heat oil over medium. Add garlic and cook, stirring frequently, for 1 minute. Add kale and cook until wilted, about 3 minutes. Stir in orzo, tomatoes, and remaining 1⁄4 tsp salt. Remove from heat. Stir in cheese and lemon zest.
  3. Remove mushrooms from oven. (Leave oven on.) Drain off any liquid in skillet. Divide stuffing among mushroom caps. Bake until tops are slightly crispy, about 10 minutes.
  4. Serving size: 1 stuffed mushroom cap