This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Orzo Portobello Mushroom Casserole
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- #19227
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1/4 cup chopped sun-dried tomatoes (packed without oil)
1/4 cup boiling water
1 tablespoon olive oil
2 cups sliced leek or green onion
2 cups diced portabello mushroom caps
1 cup quartered mushrooms
2 cloves garlic, minced
4 cups cooked orzo (rice-shaped pasta)
2 cups tomato juice
2 tablespoons minced fresh basil
2 tablespoons balsamic vinegar
1 teaspoon paprika
1/8 teaspoon black pepper
1/2 cup reduced fat mozzarella cheese
1/4 cup grated fresh parmesan cheese
directions
Combine the tomatoes and boiling water in a small bowl; cover and let stand 10 minutes or until tomatoes soften. Drain and set aside.
Heat olive oil in large nonstick skillet over medium heat. Add the sun-dried tomatoes, leek or onion, mushrooms, and garlic; saute 2 minutes.
Combine the mushroom mixture, orzo, and next 6 ingredients in a large bowl; stir well. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
Bake, uncovered, at 400 degrees F for 25 minutes. Sprinkle mozzarella and Parmesan cheeses over casserole, and bake an additional 5 minutes.
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nutrition data
Nutritional data has not been calculated yet.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
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reviews & comments
October 22, 2013
This was amazing! Lots of chopping but worth it.