Roasted Peppers With Orzo & Portobello Fill Recipe

Home : Contact


Recipe Categories:
Appetizer; Mushroom


You are viewing:
Roasted Peppers With Orzo & Portobello Fill Recipe

 



Appetizers are small first course dishes presented before the entree or main meal.


These are typically served at the beginning of the meal in order to inspire the appetite.

Frequently referred to as the "First Course." These normally consist of small portions of cold or hot foods (such as a salad, egg roll, crab cakes, buffalo wings etc) which are intended to set the digestive fluids to their duties and in doing so whet the appetite for the other courses to come.

Different cultures will have their own particular variations, for example:

  • Tapas (Spain)
  • Mezedakia (Greece)
  • Antipasto (Italy)


Although normally served before a main course, appetizers also make ideal finger food for parties and entertaining. You may also like to create a whole meal beased on selection of different appetizers.

These appetizers are part of our collection of over 60,000 recipes.

If you are looking for other appetizers, you can find more information on the sites listed below:

Appetizers on Yahoo
Appetizers on DMOZ
Appetizers Recipe Ideas
Appetizers on Looksmart


 




Roasted Peppers With Orzo & Portobello Fill

 

Ingredients

3 bell peppers
1 cup orzo
1/2 lb portobello mushrooms, washed
1 and roughly
1 chopped
2 tbsp extra virgin olive oil
1 cup dry white wine
1 bunch arugula -- stemmed and
1 chopped
1/2 cup parmesan cheese -- grated
1 tsp coarse salt
1 tsp freshly ground black pepper



 

Preparation

Cut the stem ends off the peppers, reserving tops. Peppers can also be
sliced in half lengthwise. Remove the seeds and membranes. Set aside
while making filling.

In a large stockpot, cook the orzo in boiling water for 15 to 20
minutes, until al dente. Drain.

In a large skillet, saute the mushrooms in the olive oil over
medium-high heat for five minutes. Add the wine and arugula and cook
for 1 minute. Remove the skillet from the heat and stir in the orzo
and Parmesan cheese. Season with salt and pepper. Fill the prepared
peppers with the orzo mixture.

Preheat the oven to 375No161#F. Arrange the peppers upright on baking
sheets. Replace the tops if desired and roast for 25 to 40 minutes,
depending on size.

Recipe By : Martha Stewart/Menus For Entertaining

From: [email protected] Date: Mon, 15 Jul 1996 14:00:51
~0400 (

 

 

Servings: 3

 

 

 

 


 

Roasted Peppers With Orzo & Portobello Fill Recipe brought to you by Recipes 4U