Side Pannel
Orzo and Portabella Casserole
Orzo and Portabella Casserole
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Pasta
Ingredients List
- 1/4 c Chopped sun-dried tomatoes
- 1/4 c Boiling water
- 1 tb Olive oil
- 2 c Leeks, sliced
- 2 c Portobello mushrooms, diced
- 1 c Fresh mushrooms, quartered
- 2 Garlic cloves
- 2 c Orzo, cooked
- 2 c Fennel bulbs, sliced
- 2 c Tomato juice
- 2 tb Fresh basil leaf, minced
- 2 tb Balsamic vinegar
- 1 ts Paprika
- 1/8 ts Pepper
- Vegetable cooking spray
- 4 oz Provolone cheese, shredded
- 1/4 c Grated Parmesan cheese
Directions
~Combine the tomatoes and boiling water in a small bowl; cover and let
stand 10 minutes or until tomatoes soften. Drain -Heat olive oil in a large
nonstick skillet over medium heat. Add the tomatoes, leek, mushrooms and
garlic; saute 2 minutes. Combine the mushrooms mixture, orzo and next 6
ingredients (orzo through pepper) in a large bowl; set aside. -Spoon
mixture into a 13 x 9 inch baking dish coated with cooking spray. Bake,
uncovered at 400 degrees for 25 minutes. Sprinkle provolone and parmesean
cheeses over casserole, and bake an additional 5 minutes.
stand 10 minutes or until tomatoes soften. Drain -Heat olive oil in a large
nonstick skillet over medium heat. Add the tomatoes, leek, mushrooms and
garlic; saute 2 minutes. Combine the mushrooms mixture, orzo and next 6
ingredients (orzo through pepper) in a large bowl; set aside. -Spoon
mixture into a 13 x 9 inch baking dish coated with cooking spray. Bake,
uncovered at 400 degrees for 25 minutes. Sprinkle provolone and parmesean
cheeses over casserole, and bake an additional 5 minutes.
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