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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 help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheila McMahon

Category:
Category:

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

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.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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