Mozzarella and Portobello Topped Orzo
with Basil Pesto
Mozzarella and roasted portobellos drizzled with pesto top creamy tomato orzo for a show-stopping casserole! You won't miss the meat when fungi are involved!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Portobello Mushroom
170 g
Orzo
(Contains Wheat)
80 g
Tomato
125 g
Fresh Mozzarella
(Contains Milk)
112 g
Basil Pesto
(Contains Milk)
56 g
Onion, chopped
1 tbsp
Garlic Puree
113 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
2 tsp
Salt*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Add 6 cups water and 1 tsp salt to a medium pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, cut tomato into 1/4-inch pieces. Slice mozzarella into 1/4-inch slices. Remove stems from mushroom caps. Finely chop stems. Roughly chop spinach.
Arrange mushroom caps, top-side up on a baking sheet. Spoon 1/2 tbsp oil over each cap, then season with salt and pepper. Bake in the bottom of the oven, until mushrooms are fork-tender, 12-14 min.
While mushrooms cook, add orzo to the boiling water. Cook, uncovered, stirring occasionally, until tender, 6-8 min. When orzo is done, reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and set aside in a large bowl.
Heat the same pot over medium. When hot, add 2 tbsp butter (dbl for 4 ppl) and swirl to melt. Add garlic puree, onions and mushroom stems. Cook, stirring often, until fragrant, 1-2 min. Remove pot from heat, then add cooked orzo, spinach, tomatoes, half the pesto and reserved pasta water. Season with salt and pepper. Stir to combine.
Transfer orzo mixture to a lightly oiled 8x8-inch baking dish (9x13-inch for 4 ppl). Top with the roasted mushroom caps and mozzarella slices. Sprinkle Parmesan over top. Bake in the middle of the oven, until mozzarella has melted, 4-5 min.
Divide mushroom and orzo bake between plates. Spoon remaining pesto over top.
