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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Easy	Intermediate	Difficult

Orzo Stuffed Mushrooms

Source: dLife

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

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	42.9

Total Carbs	6.4 g

Dietary Fiber	0.3 g

Sugars	1.3 g

Total Fat	0.7 g

Saturated Fat	0.2 g

Unsaturated Fat	0.0 g

Potassium	190.0 mg

Protein	1.7 g

Sodium	8.3 mg

Dietary Exchanges 0.7 Fat, 0.5 Vegetables, 0.0 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

12.0
12 each button mushrooms 1.0
1 each cooking spray 1.0
1 tbsp shallots, chopped 2.0
2 each medium garlic cloves 1.0
1 tbsp fresh basil 2.0
2 tsp fresh oregano 0.5
0 1/2 tsp fresh thyme 0.25
0 1/4 cup orzo pasta 0.5
0 1/2 oz goat cheese 1.0
1 pinch fresh basil

Directions

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