Description
For the Stuffed Mushrooms
12 large cremini or white mushrooms, stems removed
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs
1 clove garlic, minced
1 teaspoon lemon zest
1 tablespoon fresh parsley, chopped
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
For the Garlic Orzo
1 cup orzo pasta
2 tablespoons unsalted butter
2 cloves garlic, minced
1 1/2 cups vegetable or chicken broth
1/4 cup grated Parmesan cheese
Salt and black pepper, to taste
2 tablespoons fresh parsley, chopped
Directions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a bowl, mix ricotta, Parmesan, breadcrumbs, garlic, lemon zest, parsley, oregano, salt, and black pepper.
Spoon the mixture into the mushroom caps and place them on the baking sheet. Drizzle with olive oil.
Bake for 20 minutes or until the mushrooms are tender and the tops are slightly golden.
While mushrooms bake, melt butter in a saucepan over medium heat. Add garlic and cook for 1 minute until fragrant.
Stir in orzo and toast for 2 minutes, then add broth. Cook, stirring occasionally, until the orzo is tender and liquid is absorbed (about 10 minutes).
Remove from heat, stir in Parmesan cheese, and season with salt and pepper.
Serve the stuffed mushrooms over the garlic orzo, garnished with fresh parsley.
Prep Time: 15 minutes, Cooking Time: 20 minutes, Total Time: 35 minutes, Kcal: 380 per serving, Servings: 4
Step-by-Step Guide
Follow this detailed process for perfect results every time. First, clean your mushrooms with a damp paper towel and carefully twist to remove the stems. For the filling, ensure the ricotta is well-drained to prevent a watery mixture. Combine all filling ingredients thoroughly. When stuffing, mound the mixture generously into each cap. For the orzo, the toasting step is crucial—cook until the pasta grains are lightly golden to develop a nutty flavor. Add the broth all at once and maintain a gentle simmer, stirring occasionally to prevent sticking.
Serving Suggestions
Plate this dish as a hearty vegetarian main course or an impressive appetizer. For a main, serve two to three stuffed mushrooms per person atop a bed of the garlic orzo. As a starter, place a single stuffed mushroom on a small spoonful of orzo. Garnish with extra chopped parsley and a sprinkle of red pepper flakes for color and heat. A simple side salad with a lemon vinaigrette complements the rich, savory flavors beautifully.
How-to Summary
In summary: Prepare mushroom caps. Mix ricotta, Parmesan, breadcrumbs, garlic, lemon zest, and herbs for the filling. Stuff caps and bake at 375°F for 20 minutes. Simultaneously, toast orzo in butter and garlic, then simmer in broth until tender. Finish orzo with Parmesan and parsley. Serve mushrooms over orzo.
Frequently Asked Questions
Can I prepare the stuffed mushrooms ahead of time? Yes, you can assemble the mushrooms up to a day in advance. Store them covered in the refrigerator and bake just before serving. The orzo is best made fresh.
What can I use instead of ricotta cheese? Full-fat cottage cheese (pulsed smooth) or a mixture of cream cheese and a touch of milk are excellent substitutes for a similar creamy texture.
How do I prevent soggy mushrooms? After cleaning, pat the caps completely dry with paper towels. Baking them on a parchment-lined sheet also helps moisture evaporate.
Can I use a different type of pasta? Absolutely. Small pastas like ditalini or acini di pepe work well. Adjust the broth amount according to the package instructions for your chosen pasta.
Is this recipe freezer-friendly? The baked stuffed mushrooms freeze well for up to 2 months. Reheat from frozen in a 350°F oven until heated through. The orzo does not freeze well and should be made fresh.
Common Mistakes to Avoid
- Overfilling the Mushrooms: Mound the filling but avoid overstuffing, as it can spill and burn on the baking sheet.
- Skipping the Orzo Toast: Do not rush the step of toasting the orzo in butter. This builds the foundational flavor for the entire side dish.
- Using Wet Ricotta: Ensure your ricotta is not watery. If needed, drain it in a fine-mesh strainer for 15 minutes before mixing.
- Underseasoning the Filling: Taste the ricotta mixture before stuffing. Remember, mushrooms need ample seasoning.
Conclusion
This Ricotta-Stuffed Mushrooms with Garlic Orzo recipe is a flawless combination of elegant and comforting. The creamy, herbed filling pairs wonderfully with the savory, Parmesan-kissed pasta, creating a dish that feels special yet is straightforward to prepare. By following the detailed guide and avoiding common pitfalls, you can consistently achieve a delicious, restaurant-quality meal at home. Perfect for a dinner party or a cozy family meal, this versatile recipe is sure to become a favorite.
