Orzo & Portabella Casserole Recipe

Name: Orzo & Portabella Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup chopped sun-dried tomato, packed without oil; ¼ cup boiling water; 1 tablespoon olive oil; 2 cups sliced leeks; 2 cups diced portabella mushroom caps; 1 cup quartered mushroom; 2 garlic cloves, minced; 4 cups cooked orzo pasta (about 2 cups uncooked rice-shaped pasta); 2 cups thinly sliced fennel bulbs (about 1 large); 2 cups tomato juice; 2 tablespoons minced fresh basil; 2 tablespoons balsamic vinegar; 1 teaspoon paprika; ⅛ teaspoon pepper; vegetable oil cooking spray; 4 ounces shredded sharp provolone cheese; 14 ounce grated fresh parmesan cheese; basil sprig (optional)

Servings: persons

¼ cup chopped sun-dried tomato, packed without oil
¼ cup boiling water
1 tablespoon olive oil
2 cups sliced leeks
2 cups diced portabella mushroom caps
1 cup quartered mushroom
2 garlic cloves, minced
4 cups cooked orzo pasta (about 2 cups uncooked rice-shaped pasta)
2 cups thinly sliced fennel bulbs (about 1 large)
2 cups tomato juice
2 tablespoons minced fresh basil
2 tablespoons balsamic vinegar
1 teaspoon paprika
⅛ teaspoon pepper
vegetable oil cooking spray
4 ounces shredded sharp provolone cheese
14 ounce grated fresh parmesan cheese
basil sprig (optional)

1
Combine the tomatoes and boiling water in a small bowl; cover and let stand 10 minutes or until tomatoes soften, drain.
2
Heat olive oil in large nonstick skillet over medium heat.
3
Add the tomatoes, leek, mushrooms, and garlic; saute 2 minutes.
4
Combine the mushroom mixture, orzo, and next 6 ingredients (orzo through pepper) in a large bowl; stir well.
5
Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
6
Bake, uncovered, at 400 degrees for 25 minutes.
7
Sprinkle provolone and parmesan cheeses over casserole, and bake an additional 5 minutes; garnish with basil sprigs, if desired.

1743

kcal

Calories

Fat

210

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: ¼ cup chopped sun-dried tomato, packed without oil, ¼ cup boiling water, 1 tablespoon olive oil, 2 cups sliced leeks, 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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