Grab A Plate

Make each meal memorable

subscribe SUBSCRIBE BY EMAIL
info
You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive.
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • Recipe Index
    • Appetizers
    • Breakfast
    • Dessert
    • Dinner
    • Drinks
    • Gluten Free
    • Lunch
    • Snacks
    • Vegan
    • Vegetarian
  • Out & About
  • About
  • Contact
  • Free eCookbook

Orzo & Olive Stuffed Portobello Mushrooms

August 8, 2016 By Patricia 68 Comments

Is there anyone out there that doesn’t love pasta? I’m sure you’ll love this recipe for Orzo & Olive Stuffed Portobello Mushrooms. It’s hearty and filled with big flavor, made using a tiny type of pasta and Ragu’s Thick & Hearty Traditional pasta sauce.

This meatless dish -- Orzo & Olive Stuffed Portobello Mushrooms -- is hearty and flavorful!

I grew up eating traditional Italian meals, and of course pasta was on the list. My mom would often make pasta with red sauce made from the tomatoes she grew in her garden. We had he wonderful sauce all year since she canned most of those garden-fresh tomatoes.

Orzo & Olive Stuffed Portobello Mushrooms is an easy dish that is filling and flavorful. It's great for Meatless Monday, too!

Tradition is something Ragu knows well, too. You’ll see this in its new line of sauce called Ragu Homestyle sauce, which has a made-from-scratch flavor. Ragu uses a blend of 100% California-grown, vine-ripened tomatoes, onions, and fragrant herbs for its new super-thick sauces. And when I say thick, I mean thick!

Orzo & Olive Stuffed Portobello Mushrooms is an easy-to-make dish that is perfect for any night of the week!

Have you ever had orzo pasta? It’s pretty tiny as far as pasta goes, and it’s shaped like a grain of rice. My mom mostly used orzo in soups or plain with butter and an egg mixed in (like you’d add to fried rice). I wanted to use it as the tasty filling in my recipe for Orzo & Olive Stuffed Portobello Mushrooms.

Ragu Homestyle Thick & Hearty Traditional Pasta Sauce is perfect for Orzo & Olive Stuffed Portobello Mushrooms!

This is a simple recipe, but the flavors are fabulous! I mixed the cooked orzo with some Ragu Thick & Hearty Traditional sauce (along with Traditional, the new line also includes Meat, Roasted Garlic, Four Cheese, and Mushroom flavors – none of which contain artificial colors, flavors, or high-fructose corn syrup). I tossed in some Italian black olives and parsley, and mounded the mixture into big beefy portobello mushrooms.

Next time you’re at the store, keep an eye out for Ragu Homestyle sauce. I really love it, and this is coming from a gal who has eaten homemade sauce made with garden-fresh ingredients her whole life!

Dig in! This recipe for Orzo & Olive Stuffed Portobello Mushrooms is delicious!Whether you’re looking for a Meatless Monday meal, a pasta dish that’s a little out of the ordinary, or something that doesn’t take a lot of time to get on the table, Orzo & Olive Stuffed Portobello Mushrooms is the perfect choice.

Serves 4

Orzo & Olive Stuffed Portobello Mushrooms

You'll love this meatless pasta-based dish that's hearty and full of flavor!

Save RecipeSave Recipe
Print Recipe
My Recipes My Lists My Calendar

Ingredients

  • 4 large portobello mushrooms, stems removed and gills cleaned
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 ounces uncooked orzo pasta
  • 2/3 cup Ragu Thick & Hearty Traditional Pasta Sauce
  • 1/4 cup Italian black olives, pitted and rough chopped
  • 1-1/2 tablespoons chopped fresh parsley, plus extra for garnish
  • 2 tablespoons breadcrumbs
  • 1 tablespoon grated Parmesan cheese

Instructions

  1. Preheat the oven to 375 degrees F. Add a sheet of parchment paper to a baking sheet and set aside.
  2. Lightly score the insides of the mushroom caps in two directions. Use a spoon to carefully scoop out a bit of the mushroom flesh. Save for use with another recipe.
  3. Lightly brush both sides of each mushroom with the olive oil, then season with the salt and pepper.
  4. Place on the baking sheet and cook for about 10 minutes.
  5. While the mushrooms are in the oven, cook the orzo according to the package directions (I cooked the orzo so it was al dente).
  6. Drain the orzo, then mix with 6-7 tablespoons of the Ragu sauce. Stir in the olives and parsley.
  7. Remove the mushrooms from the oven. In a small bowl, combine the breadcrumbs and Parmesan cheese.
  8. Evenly divide the remaining Ragu sauce and spoon into the bottom of each mushroom.
  9. Use a spoon to scoop and mound the orzo mixture into each mushroom. Sprinkle each with the breadcrumb mixture. Place the mushrooms back in the oven under the broiler for several minutes, or until the tops are golden.
  10. Remove from the oven, garnish with the remaining parsley and serve warm.
7.8.1.2
69
https://www.azgrabaplate.com/orzo-olive-stuffed-portobello-mushrooms/

Nutrition

Calories: 229 cal
Carbohydrates: 30 g
Fat: 10 g
Sodium: 495 g
Cholesterol: 2 g
Protein: 7 g
Fiber: 3 g

Filed Under: Appetizers, Dinner, Recipes, Vegetarian Tagged With: appetizers, Meatless Monday, Mushrooms, orzo, portobello mushrooms, stuffed mushrooms, vegetarian

« Easy Coronation Chicken Salad
Moroccan Skillet Chicken with Green Beans »
Subscribe
subscribe
Share your email & I will send you new recipes!

You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive.

Comments

  1. Rebecca @ Strength and Sunshine says

    August 8, 2016 at 1:51 pm

    Ooo I used to make orzo stuffed peppers, mushroom caps are a fantastic idea!
    Reply
    • Patricia says

      August 8, 2016 at 8:25 pm

      As are the stuffed peppers! Nice! Thanks!
      Reply
  2. Ruthie says

    August 8, 2016 at 3:53 pm

    Oh my gosh!! Can I just live in your kitchen!?!?! You make the best meals!!
    Reply
    • Patricia says

      August 8, 2016 at 8:24 pm

      Lol! Thanks, Ruthie! I love cooking for people - come anytime!
      Reply
  3. Katerina @ Diethood says

    August 8, 2016 at 3:53 pm

    These look so amazing!! Ooey, gooey and delicious! I could eat that whole thing myself!
    Reply
    • Patricia says

      August 8, 2016 at 8:24 pm

      (I did!) Thanks so much, Katerina!
      Reply
  4. Erin @ Texanerin Baking says

    August 8, 2016 at 4:58 pm

    My brother! He doesn't like pasta, pizza or cheese. I just don't get it. This looks incredible! Hope to try it soon.
    Reply
    • Patricia says

      August 8, 2016 at 8:23 pm

      Oh, my! He's the one person on the list ;) Thanks for stopping by, Erin!
      Reply
  5. kristen says

    August 8, 2016 at 5:19 pm

    I loved stuffed mushrooms so I will definitely be giving these a try! They look great! http://www.thewanderingbrunette.com/
    Reply
    • Patricia says

      August 8, 2016 at 8:23 pm

      Thanks, Kristen. I really liked how these turned out!
      Reply
  6. Gina {RTTK} says

    August 8, 2016 at 5:35 pm

    I love stuffed mushrooms but have never thought to stuff them with orzo. This looks so good!
    Reply
    • Patricia says

      August 8, 2016 at 8:22 pm

      Thanks, Gina! It was a great dish!
      Reply
  7. thesocialbeing721 says

    August 8, 2016 at 5:35 pm

    Oh my goodness, yum! And so easy too!
    Reply
    • Patricia says

      August 8, 2016 at 8:22 pm

      Definitely easy! And yummy, too :) Thanks!
      Reply
  8. Catherine says

    August 8, 2016 at 6:17 pm

    Dear Patrica,I just love this idea...what a fabulous idea for stuffed mushrooms. I know I would love this...perfect side! Pinning for later. xo, Catherine
    Reply
    • Patricia says

      August 8, 2016 at 8:22 pm

      Thanks so much, Catherine! I hope you get to try this soon!
      Reply
  9. Diana Johnson says

    August 8, 2016 at 6:28 pm

    I've never seen anything like this before, but it looks absolutely wonderful! Love the idea of stuffing the mushroom with orzo!
    Reply
    • Patricia says

      August 8, 2016 at 8:22 pm

      Thanks so much, Diana! I love how it turned out!
      Reply
  10. mary says

    August 8, 2016 at 6:46 pm

    My mouth is watering! I am pinning this for later!
    Reply
    • Patricia says

      August 8, 2016 at 8:21 pm

      Thanks, Mary! Hope you try them!
      Reply
  11. Stephanie says

    August 8, 2016 at 7:26 pm

    What a fabulous meal! We enjoy those Ragu sauces too!
    Reply
    • Patricia says

      August 8, 2016 at 8:21 pm

      Thanks, Stephanie! I'm really loving these sauces!
      Reply
  12. Briana Michelle says

    August 8, 2016 at 7:43 pm

    these sound AMAZING! can't wait to give this recipe a try! i love the savory combination of mushrooms & olives!
    Reply
    • Patricia says

      August 8, 2016 at 8:21 pm

      Thanks so much, Briana! Hope you try it and like it!
      Reply
  13. Leah says

    August 8, 2016 at 7:48 pm

    What a great idea! I love mushrooms, and this sounds like a great way to eat them!
    Reply
    • Patricia says

      August 8, 2016 at 8:18 pm

      Thanks so much, Leah!
      Reply
  14. Dr. Daisy says

    August 8, 2016 at 9:55 pm

    OMG!!! We love orzo and portobello mushrooms and this recipe looks easy and delicious...thanks so much for sharing :)
    Reply
    • Patricia says

      August 9, 2016 at 3:57 am

      Totally easy, Dr. Daisy! Hope you give this recipe a try and enjoy!
      Reply
  15. Katherine Turro says

    August 9, 2016 at 12:07 am

    These look delish - portobello's are amazing and I'm always looking for new ways to use them!
    Reply
    • Patricia says

      August 9, 2016 at 3:56 am

      Thank you, Katherine! Hope you try this version, and enjoy!
      Reply
  16. Carol Borchardt says

    August 9, 2016 at 12:27 am

    Delicious-looking meatless entree! Love the idea of stuffing a portobello mushroom with orzo!
    Reply
    • Patricia says

      August 9, 2016 at 3:56 am

      Thanks so much, Carol!
      Reply
  17. Erin @ Dinners, Dishes, and Desserts says

    August 9, 2016 at 12:44 am

    The olives in there are such a great flavor addition! I love portobellos, great recipe!
    Reply
    • Patricia says

      August 9, 2016 at 3:56 am

      Oh, thanks, Erin! I love all sorts of olives!
      Reply
  18. Nancy | The Bitter Side of Sweet says

    August 9, 2016 at 12:48 am

    This is such a beautiful dish! I bet it taste just as great!
    Reply
    • Patricia says

      August 9, 2016 at 3:55 am

      Thanks so much, Nancy!
      Reply
  19. Julie @ Texan New Yorker says

    August 9, 2016 at 1:33 am

    Well this is just gorgeous. You've inspired me to be "brave" and give portobello mushrooms another try. I'm rather new to liking mushrooms in general and for some reason I've had the more "trouble" with portobellos. But this looks way too good to miss!
    Reply
    • Patricia says

      August 9, 2016 at 3:55 am

      Hey Julie! Well....I hope you enjoy them next go 'round! If you still don't like them, maybe you could stuff bell peppers instead! Thanks so much!
      Reply
  20. Platter Talk says

    August 9, 2016 at 2:31 am

    What an awesome Italian dish you have created here; thanks for posting it. We will be trying this one soon!
    Reply
    • Patricia says

      August 9, 2016 at 3:54 am

      Thanks a bunch, Dan! Hope you enjoy it!
      Reply
  21. Sabrina says

    August 9, 2016 at 3:33 am

    What a great healthy recipe! I love stuffed mushrooms!
    Reply
    • Patricia says

      August 9, 2016 at 3:54 am

      Thanks so much, Sabrina!
      Reply
  22. Adriana Lopez-Martin says

    August 9, 2016 at 5:44 am

    You always have yummy recipes, this orzo looks delectable =)
    Reply
    • Patricia says

      August 11, 2016 at 5:22 am

      Thanks, Adriana! Love that tiny pasta :)
      Reply
  23. Laura at I Heart Naptime says

    August 9, 2016 at 1:41 pm

    I cannot wait to try this! My kids are so skittish about trying new foods,but they will totally recognize the pasta sauce (which they love!) so I'm certain it will entice them to eat dinner without a fit!
    Reply
    • Patricia says

      August 11, 2016 at 5:22 am

      That's great, Laura! Good to hear your kids will try this -- hope you all enjoy!
      Reply
  24. Lauren says

    August 9, 2016 at 2:17 pm

    I love portobello's and we eat them all the time! (I dont eat meat) This is a new way to make them that I havent tried, so thanks for sharing!
    Reply
    • Patricia says

      August 11, 2016 at 5:20 am

      Oh! Great to hear! Thanks, Lauren!
      Reply
  25. Megan Marlowe says

    August 9, 2016 at 3:24 pm

    I'm hardcore swooning over this! I love everything in this dish. Must make immediately!
    Reply
    • Patricia says

      August 11, 2016 at 5:20 am

      Hey - thanks a bunch, Megan!
      Reply
  26. Rosalyn O. says

    August 9, 2016 at 3:27 pm

    This looks amazing! I would just replace the Parmesan with the vegan version. Thanks for sharing :))
    Reply
    • Patricia says

      August 11, 2016 at 5:20 am

      Glad you can enjoy it with a slight adjustment! Thanks, Rosalyn!
      Reply
  27. Maggie Unzueta says

    August 9, 2016 at 4:28 pm

    Oh boy. This looks AH-mazing!
    Reply
    • Patricia says

      August 11, 2016 at 5:19 am

      Thanks so much, Maggie!
      Reply
  28. Kimberly @ The Daring Gourmet says

    August 9, 2016 at 4:49 pm

    Ooh, those look so good, I could even enjoy one for breakfast right now!
    Reply
    • Patricia says

      August 11, 2016 at 5:19 am

      Guess what? I had one for breakfast the following day! Great minds think alike :) Thanks, Kimberly!
      Reply
  29. Jennifer @NourishedSimply says

    August 9, 2016 at 5:22 pm

    Adding this to my collection of meatless meals.
    Reply
    • Patricia says

      August 11, 2016 at 5:18 am

      Excellent! I hope you'll like it. Thanks, Jennifer!
      Reply
  30. Christine Anne says

    August 9, 2016 at 6:30 pm

    This looks so good. I absolutely love mushrooms. I just had stuffed mushrooms Sunday. Time to try a new one.
    Reply
    • Patricia says

      August 11, 2016 at 5:18 am

      Thanks, Christine! Hope you try this one, too, and enjoy!
      Reply
  31. Kristen Kavan says

    August 9, 2016 at 7:55 pm

    i love mushroom stuffed anything, add pasta to it and i am totally sold! This looks incredible!
    Reply
    • Patricia says

      August 11, 2016 at 5:17 am

      Thanks a bunch, Kristen! It's so easy to make, too! :)
      Reply
  32. Ashleigh says

    August 10, 2016 at 10:14 pm

    This recipe looks wonderful, I know I will love it! Thank you for sharing such a great dish! Mushrooms are my fav!
    Reply
    • Patricia says

      August 11, 2016 at 5:17 am

      Great to hear! I love mushrooms, too :) Thanks, Ashleigh!
      Reply
  33. BLOGGERS says

    August 11, 2016 at 11:25 am

    These look so amazing http://chicporadnik.blogspot.co.uk New posts every day New collection
    Reply
    • Patricia says

      August 11, 2016 at 1:53 pm

      Thanks so much!
      Reply
  34. mary says

    August 15, 2016 at 2:49 pm

    I have never make Orzo before, but these mushrooms look amazing! I am pinning to try sometime!
    Reply
    • Patricia says

      August 17, 2016 at 3:43 am

      Thanks, Mary! Hope you try it and enjoy!
      Reply

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe: ☆☆☆☆☆


I'm Patricia

Welcome to Grab a Plate!

Growing up surrounded by my Italian family it was always, "grab a plate" whenever anyone came to visit. Food was always a celebration, even everyday meals, and I like it that way. I try to make each meal memorable with my recipes for mainly meatless, mostly healthy, and easy-to-make dishes (with sweet treats in between).

Learn More...

Search

Subscribe
subscribe
Share your email & I will
send you new recipes!

You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive.

Featured On

See More >>

featured posts

Lemony Fall Quinoa Salad

Zucchini Boats Stuffed with Black Lentils & Mushrooms

Watermelon Berry Salad with Creamy Feta Dressing

Copyright © 2013 - 2020 Grab A Plate · Logo by Response Creative · Disclosure and Privacy Policies
  • Facebook
  • Pinterest
  • Email