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Orzo-and-Portobello Casserole

  • 6servings
  • 381calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12
MineralsCopper, Fluorine, Chromium, Calcium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup chopped sun-dried tomatoes, packed without oil

  2. 1/4 cup boiling water

  3. 1 tablespoon olive oil

  4. 2 cups sliced leek

  5. 2 cups diced portobello mushroom caps

  6. 1 cup mushrooms, quartered

  7. 2 garlic cloves, minced

  8. 4 cups cooked orzo (about 2 cups uncooked rice-shaped pasta)

  9. 2 cups thinly sliced fennel bulb (about 1 large)

  10. 2 cups tomato juice

  11. 2 tablespoons minced fresh or 2 teaspoons dried basil

  12. 2 tablespoons balsamic vinegar

  13. 1 teaspoon paprika

  14. 1/8 teaspoon pepper

  15. Cooking spray

  16. 1 cup (4 ounces) shredded sharp provolone cheese

  17. 1/4 cup grated fresh Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°.

  2. Combine tomatoes and boiling water in a small bowl; cover and let stand 10 minutes or until tomatoes are soft. Drain.

  3. Heat oil in a large nonstick skillet over medium heat. Add tomatoes, leek, mushrooms, and garlic; saute 2 minutes. Combine mushroom mixture, orzo, and next 6 ingredients (orzo through pepper) in a large bowl; stir well.

  4. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 25 minutes. Sprinkle with cheeses; bake an additional 5 minutes.

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