• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Orzo and Portabella Casserole

  • Recipe Submitted by on

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


~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.

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