Orzo and Portobello Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ¼ cup chopped sundried tomatoes (without oil) ¼ cup boiling water 1 TBL olive oil 2 cups sliced leeks 2 cups diced Portobello mushroom caps 1 cup mushrooms quartered 2 garlic cloves, minced 4 cups cooked orzo (2 cups uncooked) 2 cups thinly sliced fennel bulb (approximately 1 large) 2 cups tomato juice 2 TBL minced fresh basil or 2 tsps dried 2 TBL balsamic vinegar 1 tsp paprika 1/8 tsp black pepper Cooking spray 1 cup (4 oz) shredded sharp provolone cheese ¼ cup grated fresh parmesan cheese
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Directions: |
Directions:1. Preheat oven to 400 degrees. 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 non-stick skillet over medium heat. Add tomatoes, leeks, mushrooms and garlic. Saute’ for 2 minutes. Combine mushroom mixture, orzo and next 6 ingredients (orzo thru pepper) in a large bowl. Stir well. 4. Spoon mixture into a 13”x9” baking dish/pan coated with cooking spray. Bake at 400 for 25 minutes. Sprinkle with cheeses. Bake an additional 5 minutes. |
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Number Of
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Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:45 minutes |
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