Orzo-Portabella Casserole
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Ingredients
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) |
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Instructions
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.
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