Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
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.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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reviews & comments
October 22, 2013
This was amazing! Lots of chopping but worth it.