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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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reviews & comments
October 22, 2013
This was amazing! Lots of chopping but worth it.