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Mozzarella and Portobello Topped Orzo
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Mozzarella and Portobello Topped Orzo

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!

Tags:
Veggie
Quick Prep
Allergens:
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories980 kcal
Fat61 g
Saturated Fat16 g
Carbohydrate87 g
Sugar8 g
Dietary Fiber8 g
Protein26 g
Cholesterol60 mg
Sodium770 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Bowl
Colander
8x8" Baking Dish

Instructions

Prep
1

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.

Start portobellos
2

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.

Cook Orzo
3

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.

Finish orzo
4

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.

Assemble Bake
5

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.

Finish and Serve
6

Divide mushroom and orzo bake between plates. Spoon remaining pesto over top.