"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Orzo and Portobello Casserole Recipe

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This recipe for Orzo and Portobello Casserole, by , is from SheRaShe's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sheila McMahon


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

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 Servings:
Preparation Time:
Preparation Time:
45 minutes




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