Portobellos stuffed with orzo & sun-dried tomatoes
Uncooked whole wheat orzo
1 cup(s), or regular
Uncooked portabella mushroom(s)
4 oz, 3-4 oz each
½ tsp(s), divided
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
- 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.
- 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.
- 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.
- Serving size: 1 stuffed mushroom cap