Directions
Preheat oven to 400°F. Heat olive oil in a large skillet over medium heat. Add diced onions and cook until they start to soften, about 2-3 minutes. Add diced garlic and cook for another minute until fragrant. Pour in the balsamic vinegar and stir to deglaze the pan, scraping up any browned bits from the bottom. Add the jar of portobello to the skillet and stir to combine with the onions and garlic. Pour in the can of San Marzano tomatoes along with 1 cup of water. Season with red pepper flakes, Italian seasoning, and sea salt to taste. Stir well. Add the orzo pasta to the skillet, stirring to combine with the sauce. Allow the mixture to come to a gentle simmer. Once simmering, cover the skillet with a lid and let it cook for about 10-12 minutes, or until the orzo is cooked to your desired tenderness, stirring occasionally to prevent sticking. Once the orzo is cooked, sprinkle the sliced black olives and pepperoni over the top of the skillet. Tear or slice the mozzarella cheese into pieces and distribute evenly over the skillet. Move skillet to the oven. Once the cheese is melted, remove the skillet from heat and garnish with fresh basil leaves. Serves 4-6.
Mushroom Orzo Pizza Skillet
Prep: 10 min Cook: 25 min Servings: 4-6
This one-skillet portobello mushroom orzo is a savory and satisfying dish that combines tender orzo pasta with flavorful portobello mushrooms, tangy tomatoes, and a variety of aromatic herbs and spices. It's topped with gooey melted mozzarella cheese, sliced black olives, and pepperoni for an extra burst of flavor. With its easy preparation and minimal cleanup, it's the perfect meal for busy weeknights when you want something delicious and comforting on the table in no time.
Ingredients
- 1 jar Cento Marinated Portobello Mushrooms with Roasted Red Peppers (12 oz), drained
- 1/2 Onion, diced
- 3 cloves Garlic, minced
- 1 tbsp Cento Balsamic Vinegar of Modena
- 1 cup Water
- ½ tsp Cento Crushed Red Pepper
- 1 tsp Cento Italian Seasoning
- Cento Fine Sicilian Sea Salt, to taste
- ¾ cup Anna Orzo
- ¼ cup Cento Extra Large Pitted Black Olives, sliced
- ¼ cup Pepperoni
- 10 oz Mozzarella Cheese
- Fresh Basil Leaves, for garnish
- 1 can Cento Certified San Marzano Tomatoes (28 oz), crushed
Directions
- Preheat oven to 400°F. Heat olive oil in a large skillet over medium heat. Add diced onions and cook until they start to soften, about 2-3 minutes. Add diced garlic and cook for another minute until fragrant. Pour in the balsamic vinegar and stir to deglaze the pan, scraping up any browned bits from the bottom. Add the jar of portobello to the skillet and stir to combine with the onions and garlic. Pour in the can of San Marzano tomatoes along with 1 cup of water. Season with red pepper flakes, Italian seasoning, and sea salt to taste. Stir well. Add the orzo pasta to the skillet, stirring to combine with the sauce. Allow the mixture to come to a gentle simmer. Once simmering, cover the skillet with a lid and let it cook for about 10-12 minutes, or until the orzo is cooked to your desired tenderness, stirring occasionally to prevent sticking. Once the orzo is cooked, sprinkle the sliced black olives and pepperoni over the top of the skillet. Tear or slice the mozzarella cheese into pieces and distribute evenly over the skillet. Move skillet to the oven. Once the cheese is melted, remove the skillet from heat and garnish with fresh basil leaves. Serves 4-6.
