Description
Delicious Cherry-Vibe Stuffed Portobello Mushrooms filled with a sweet and savory mixture of cherries, goat cheese, and herbs, served atop a flavorful orzo pilaf.
Ingredients
Scale
- 4 large portobello mushroom caps, stems and gills removed
- 1 tablespoon olive oil (for mushrooms)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 cup fresh cherries, pitted and quartered (or thawed and drained frozen cherries)
- 3 ounces goat cheese, crumbled
- 1/4 cup toasted walnuts, chopped
- 2 tablespoons fresh basil, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 small shallot, finely diced
- Zest of 1 lemon
- 1/2 teaspoon honey (optional)
- 1 cup orzo pasta
- 1 tablespoon olive oil (for orzo)
- 2 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- 1/2 teaspoon salt (for orzo)
- 1/4 teaspoon black pepper (for orzo)
- Zest and juice of 1 lemon (for orzo)
- 2 tablespoons fresh parsley, chopped (for orzo)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Brush the portobello mushroom caps with olive oil and season generously with salt and freshly ground black pepper. Arrange gill-side up on the prepared baking sheet.
- In a medium bowl, gently mix cherries, crumbled goat cheese, chopped toasted walnuts, basil, parsley, diced shallot, lemon zest, and honey if using until just combined.
- Distribute the cherry-goat cheese mixture evenly into each mushroom cap and press down gently to secure.
- Bake the stuffed mushrooms for 20 to 25 minutes, or until the mushrooms are tender and the filling is golden.
- In a saucepan set over medium heat, warm olive oil. Add minced garlic and sauté for 1 minute until fragrant.
- Add orzo and stir constantly for 2 to 3 minutes to lightly toast the pasta.
- Pour in the vegetable broth, season with salt and black pepper. Bring to a boil, reduce heat, and simmer uncovered for 8 to 10 minutes, stirring occasionally, until orzo is tender and liquid is absorbed.
- Stir in lemon zest, lemon juice, and chopped parsley. Taste and adjust seasoning if necessary.
- Spoon orzo pilaf onto each plate and set a stuffed portobello mushroom on top. Garnish with additional fresh herbs as desired.
Notes
- For a vegan version, substitute goat cheese with a plant-based cheese alternative.
- Feel free to add other herbs or spices to suit your taste.
- Leftover stuffing can be used for salads or as a dip.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom with orzo
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg