Ingredients
- Filling:
- 1 tablespoon butter
- ½ cup diced red bell pepper
- 2 cloves garlic, minced
- ½ cup uncooked orzo pasta
- 2 ½ cups chicken broth, or as needed
- 1 tablespoon prepared demi glace
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups chopped cooked chicken
- 1 cup chopped fresh spinach
- 2 portobello mushroom caps, gills removed
- 4 slices smoked mozzarella
Why This Recipe Is So Enjoyable
Chef's Cooking Tips
- Cook the orzo just until al dente so it doesn’t become mushy when baked.
- Use a mix of herbs like thyme or parsley to enhance the flavor without overpowering the dish.
Step 1
Melt some butter in a skillet over medium-high heat. Toss in the bell pepper and cook it until it’s nice and tender, about 3 to 4 minutes. Add the garlic right at the end and sauté it just until you can smell that wonderful aroma. Next, stir in the orzo along with a cup of chicken broth, demi-glace, Italian seasoning, salt, pepper, and the chicken. Keep everything moving in the pan for around 5 minutes.
Step 2
Gradually add more chicken broth, about half a cup at a time, stirring and letting the orzo soak it up before adding more. You might not need all the broth—just keep going until the orzo is tender and creamy. Toss in the spinach during the last minute so it wilts gently.
Step 3
While that’s finishing up, set your oven rack about 6 inches from the broiler and preheat it. Place the mushroom caps on a rimmed baking sheet, then fill each one with the orzo mixture. Top everything with smoked mozzarella and pop it under the broiler for 3 to 5 minutes, until the cheese is melted and golden. Enjoy!
