Orzo-and-Portobello Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/4 cup chopped sun-dried tomatoes, packed without oil |
1/4 cup boiling water |
1 tablespoon olive oil |
2 cups sliced leek |
2 cups diced portobello mushroom caps |
1 cup mushrooms, quartered |
2 garlic cloves, minced |
4 cups cooked orzo (about 2 cups uncooked rice-shaped pasta) |
2 cups thinly sliced fennel bulb (about 1 large) |
2 cups tomato juice |
2 tablespoons minced fresh or 2 teaspoons dried basil |
2 tablespoons balsamic vinegar |
1 teaspoon paprika |
1/8 teaspoon pepper |
cooking spray |
1 cup (4 ounces) shredded sharp provolone cheese |
1/4 cup grated fresh parmesan cheese |
Directions:
1. Preheat oven to 400°.
2. Combine tomatoes and boiling water in a small bowl; cover and let stand 10 minutes or until tomatoes are soft. Drain.
3. Heat oil in a large nonstick skillet over medium heat. Add tomatoes, leek, mushrooms, and garlic; saute 2 minutes. Combine mushroom mixture, orzo, and next 6 ingredients (orzo through pepper) in a large bowl; stir well.
4. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 25 minutes. Sprinkle with cheeses; bake an additional 5 minutes.
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