Orzo-Portabella Casserole



6 servings



1/4 cup chopped sun-dried tomatoes, packed without oil
1/4 cup boiling water
1 tbsp. olive oil
2 cups sliced leek
2 cups diced portabella mushroom caps
1 cup quartered mushrooms
2 cloves garlic, minced
4 cups cooked orzo (about 2 cups uncooked rice-shaped pasta)
2 cups fennel bulb, thinly sliced (about 1 large)
2 cups tomato juice
2 tbsp. fresh basil, minced
2 tbsp. balsamic vinegar
1 tsp. paprika
1/8 tsp. pepper
Vegetable cooking spray
1 cup sharp provolone cheese, shredded
1/4 cup fresh Parmesan cheese, grated
Basil sprigs (optional)


The portabella mushrooms lend a rich, smoky taste to this dish, but virtually any kind of mushroom can be substituted. Be sure not to add the cheese until the last 5 minutes of cooking time.

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 large nonstick skillet over medium heat. Add the tomatoes, leek, mushrooms, and garlic; saute 2 minutes. Combine the mushroom mixture, orzo, and next 6 ingredients (orzo through pepper) in a large bowl; stir well. Spoon mixture into a 13x9-inch baking dish coated with cooking spray. Bake, uncovered, at 400°F for 25 minutes. Sprinkle provolone and Parmesan cheeses over casserole, and bake an additional 5 minutes; garnish with basil sprigs, if desired.

Similar Recipes


0 Recipe Reviews