Mounded Portobello Mushrooms
- 4 jumbo Portobello caps (6 ounces each)
- Vegetable oil spray
- 1 cup dried orzo
- 2 teaspoons minced garlic
- 1 zucchini, diced
- 1 red bell pepper, seeded and diced
- 6 ounces crumbled feta cheese
- 1/4 cup pumpkin seeds, toasted
- Flat-leaf parsley leaves for garnish
Preheat oven to 450F. Wipe mushroom caps clean, remove stem ends and using a spoon, scrape out black gills from underside. Spray caps lightly with vegetable oil spray and place on baking sheet, cap side down. Roast in oven for 6 to 8 minutes.
Meanwhile, bring saucepan of lightly salted water to a boil and add orzo. Cook orzo 8 to 10 minutes, or until tender. Drain and set aside.
Spray large skillet with vegetable oil. Sauté garlic, zucchini and red pepper over medium heat for 4 to 5 minutes, or until softened. Remove mushroom caps from oven and carefully pour accumulated juices from centers of caps into skillet. Set caps aside.
Add cheese, pumpkin seeds and orzo to zucchini mixture. Sauté 2 to 3 minutes. Remove from heat and scoop mixture into caps, dividing evenly. Garnish with parsley and serve hot.