Source: dLife

Tangy goat cheese and fresh herbs give these stuffed mushrooms delicious flavor.

Servings

12 button mushrooms (large)
1 cooking spray
1 tbsp shallots, chopped
2 medium garlic cloves , minced
1 tbsp fresh basil , finely chopped (or 1/2 tsp dried)
2 tsp fresh oregano , finely chopped (or 1/2 tsp dried)
0.5 tsp fresh thyme , finely chopped (or 1/8 tsp dried)
0.25 cup orzo pasta , cooked
0.5 oz goat cheese (1 tablespoon, or cream cheese)
1 pinch fresh basil (or oregano sprigs)

1 Heat oven to 350°F.
2 Cut stems off of mushrooms and finely mince. Save caps.
3 Coat medium skillet with cooking spray and heat over medium. Stir-fry mushroom stems 2 to 3 minutes.
4 Add orzo and goat cheese; continue to cook until orzo is warm, 1 to 2 minutes.
5 Mix in shallots, garlic, basil, oregano, and thyme; cook until shallots are translucent, about 3 minutes.
6 Scoop orzo mixture into mushroom caps and put each in a 13" x 9" x 2" baking pan.
7 Cover with aluminum foil and bake for 15 minutes or until mushroom caps are soft. Take away foil and bake another 5 minutes.
8 Remove from oven and place on a serving platter; garnish with basil or oregano. Serve warm.

brown rice or another whole grain can be substituted for orzo, and you can also vary the herbs and type of cheese for extra flavor.