Lemon orzo with portabello steaks

It’s a hearty dish with an absolute guilt-free experience. The creamy consistency of the orzo, reminiscent of a well-cooked risotto, presented a delightful opportunity for plating. By leveraging this texture, the dish was transformed into a visual masterpiece. The light hue of the orzo juxtaposed with the rich darkness of the grilled portabello steaks created a stunning color contrast, turning the meal into a culinary delight and a feast for the eyes. 

Perfect for the days you want to avoid meat yet crave something meaty !!

There is no comparison between meat and portobello mushrooms, but these mushrooms are ideal for working as a sponge absorbing the flavors. The texture of the mushrooms will mesmerize you and keep you hooked. 

Preparation time: 15 minutes
Cooking Time: 20 minutes
Serves: 3-4

Ingredients

• Portabello mushrooms, cleaned and stems removed 2
• Olive oil
• Balsamic vinegar 1 tbsp
• Garlic, minced 4-5
• Paprika 1 tsp
• Lemon zest and juice 1/2 
• Salt and pepper to taste
• Orzo pasta
• Onion, finely chopped 1
• Vegetable broth 1 cup
• Cooking cream 2 tbsp
• Parmesan cheese (grated) 3-4 tbsp
• Parsley/basil fresh

Method

1. Mix olive oil, balsamic vinegar, paprika, salt, and pepper in a shallow dish. Place the portabello mushrooms in the mixture and coat them well on both sides. Let them marinate for about 20 minutes.
2. In a medium-sized pot, boil water with a pinch of salt. Once boiling, add the orzo and cook according to the package instructions until al dente.
3. Drain and set aside. In a large pan over medium heat, add olive oil. Sauté onions and garlic until translucent. Add the zest and juice of half a lemon.
4. Next, add the cooked orzo to the pan and mix well. Pour the vegetable broth and stir until the orzo has absorbed most of the liquid.
5. Stir in the grated Parmesan cheese and cream mix until well combined. Season with salt and pepper. Sprinkle with fresh parsley before serving.
6. Cook the mushrooms on each side for 5-7 minutes in a preheated oven at 180 degrees.
7. Plate a portion of the orzo on each plate and top with a grilled portabello steak. Garnish with extra parsley/basil or lemon zest, if desired.