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Orzo and Sweet Italian Chicken Sausage and Spinach Stuffed Portobello Mushrooms

http://alfrescoallnatural.com/images/default-source/al-fresco-recipes/0152_af_swit_orzostuffedportabella-021.jpg 35 mins 10 min 25 min 6

1 (12 ounce) package al fresco Sweet Italian Chicken Sausage, fully cooked, diced

1 tablespoon olive oil

4 cups water

1 tablespoon chicken bouillon 

½ cup orzo

1 (10 ounce) package spinach, frozen, chopped, thawed, and well drained

1 cup Italian cheese blend or smoked mozzarella cheese (4 ounces), shredded

2 tablespoon  walnuts, chopped, toasted

1/8 teaspoon black pepper

6 (3 ½ inch) portobello mushroom caps

1 tablespoon olive oil

1 clove garlic, minced

1 small red bell pepper, quartered lengthwise

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Orzo & Sweet Italian Chicken Sausage and Spinach Stuffed Portobello Mushrooms
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Serves6 Prep Time10 min Cook Time25 min
320Calories 15gFat 790mgSodium More
Nutritional Info Per Serving
Sodium790mg Sugars3g
Total Fat15g Cholesterol55mg
Carbohydrates23g Dietary Fiber3g
Saturated Fat4.5g Protein22g
Instructions
  • Saute chicken sausage pieces in oil until lightly browned, about 2 minutes.
  • In a medium saucepan bring water and bouillon granules to boiling: stir in orzo.
  • Boil gently for 5 or 8 minutes or until orzo is tender but still firm; drain.
  • In a medium bowl combine orzo, spinach, cheese, walnuts, chicken sausage and pepper; set aside.
  • Rinse mushroom caps.
  • Gently pat dry with paper towels.
  • Combine oil and garlic brush over mushrooms and sweet pepper.
  • Sprinkle lightly with salt & pepper.
  • Using a charcoal grill, place sweet pepper on the rack directly over medium coals for 7 minutes, turning half way.
  • Place mushroom caps, gill sides down, and grill until caps are tender, 5-8 minutes.
  • Remove vegetables from grill.
  • Chop red bell pepper and stir into orzo mixture.
  • Place mushrooms, gill sides up, on a piece of heavy foil.
  • Fill with orzo mixture and return to grill.
  • Grill for 5 to 8 minutes or until heated through and cheese is melted.
  • Serve immediately.
Ingredients

1 (12 ounce) package al fresco Sweet Italian Chicken Sausage, fully cooked, diced

1 tablespoon olive oil

4 cups water

1 tablespoon chicken bouillon 

½ cup orzo

1 (10 ounce) package spinach, frozen, chopped, thawed, and well drained

1 cup Italian cheese blend or smoked mozzarella cheese (4 ounces), shredded

2 tablespoon  walnuts, chopped, toasted

1/8 teaspoon black pepper

6 (3 ½ inch) portobello mushroom caps

1 tablespoon olive oil

1 clove garlic, minced

1 small red bell pepper, quartered lengthwise

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