These mushrooms are breaded, then topped with shrimp and packed with a spicy cream cheese. Serve the remainder while hiding half of them for you to eat covertly throughout the evening.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ¼ cups uncooked orzo pasta
- 3 cups chopped grilled chicken breasts
- 1 cup cherry tomatoes, halved
- ¼ cup chopped red onion
- 2 tablespoons chopped fresh basil
- 1 teaspoon chopped fresh oregano
- ¼ cup red wine vinegar, or more to taste
- 2 tablespoons extra-virgin olive oil, or more to taste
- ⅛ teaspoon kosher salt
- ⅛ teaspoon cracked black pepper
- 1 (2 ounce) can sliced black olives, or to taste (Optional)
- 2 ounces crumbled feta cheese
Instructions
- Bring a large pot of water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and rinse with cold water.
- Combine orzo, chicken, tomatoes, red onion, basil, and oregano in a large bowl.
- Whisk vinegar, oil, salt, and pepper in a separate bowl. Drizzle over the pasta mixture. Toss to coat. Sprinkle with olives and feta cheese.
Nutrition Facts
| Calories | 369 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 2 g |
| Protein | 27 g |
| Saturated Fat | 4 g |
| Sodium | 275 mg |
| Sugars | 2 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
2.22.21 We found this a bit on the bland side, in need of more flavor. More basil and oregano, for sure, but even some red pepper flakes or capers and a little of the brine in the dressing might jazz it up a bit. The recipe doesn’t state whether or not to serve warm or if it can be refrigerated. I made early in the day and put it in the fridge. It was nice just pulling this out of the fridge for dinner (serving with Chunky Garlic Bread also on this site), but I really think we would have enjoyed it more served warm, personal preference. It does have lovely presentation. Thanks for sharing your recipe.