Bruschetta-Stuffed Portobellos

• 1 Tablespoon Olive Oil
• 1/2 whole Yellow Onion, Chopped
• 3 cloves Garlic, Minced
• 1 teaspoon Chili Powder
• 1 teaspoon Pepper
• 2 whole Chicken Brautwursts, Casings Removed
• 1/2 cups Orzo
• 1- 1/2 cup Low Sodium Chicken Broth
• 1/2 cups Tomato, Chopped
• 1/4 cups Basil, Chopped
• 1/4 whole Lemon, Juiced
• 1/4 cups Shredded Mozzarella
• 1/2 cups Grated Parmesan Cheese
• 2 whole Large Portobello Mushroom Caps
• 1/4 cups Panko

1. 1.
2. Preheat oven to 400 F. in a medium saucepan over medium high heat, add olive oil, onion, garlic, chili powder and pepper.
3. Cook until onion is caramelized, about 5 minutes.
4. Add the bratwursts and use a wooden spoon to break them up as they cook.
5. Cook until done, about 5-7 minutes.
6. Remove chicken mixture and put it in a separate bowl.
7. 2.
8. Add orzo into the pan.
9. Stir until orzo begins to slightly turn golden brown.
10. Add chicken broth and reduce heat to medium.
11. Simmer until all of the liquid is absorbed and orzo is cooked through, about 10 minutes.
12. Remove pan from heat and add chicken mixture, tomatoes, basil and lemon juice.
13. Mix until combined.
14. 3.
15. Add cheese and stir until evenly combined.
16. Place portobello caps on a rimmed baking sheet with the bottom side up.
17. Add half of the mixture to each portobello cap.
18. Dont be afraid to pile the filling high.
19. Sprinkle panko evenly over the top of each mushroom.
20. 4.
21. Place in oven and bake until panko is golden brown, about 10 minutes.
22. Serve and enjoy!

olive oil, yellow onion, garlic, chili powder, pepper, chicken brautwursts, orzo, chicken broth, tomato, basil, lemon, mozzarella, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/bruschetta-stuffed-portobellos/ (may not work)