Orzo-Portabella Casserole Recipe

Name: Orzo-Portabella Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
The portabella mushrooms lend a rich, smoky taste to this dish, but virtually any kind of mushroom can be substituted.
2
Be sure not to add the cheese until the last 5 minutes of cooking time.
3
Combine the tomatoes and boiling water in a small bowl; cover and let stand 10 minutes or until tomatoes soften.
4
Drain.
5
Heat olive oil in large nonstick skillet over medium heat.
6
Add the tomatoes, leek, mushrooms, and garlic; saute 2 minutes.
7
Combine the mushroom mixture, orzo, and next 6 ingredients (orzo through pepper) in a large bowl; stir well.
8
Spoon mixture into a 13x9-inch baking dish coated with cooking spray.
9
Bake, uncovered, at 400F for 25 minutes.
10
Sprinkle provolone and Parmesan cheeses over casserole, and bake an additional 5 minutes; garnish with basil sprigs, if desired.

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup chopped sun-dried tomatoes, packed without oil, 1/4 cup boiling water, 1 tbsp. olive oil, 2 cups sliced leek, and more.

Yes, Orzo-Portabella Casserole falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Orzo-Portabella Casserole

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