Orzo-and-Portobello Casserole

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 381
  • Calories from fat: 24%
  • Fat: 10g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 17g
  • Carbohydrate: 57g
  • Fiber: 2.7g
  • Cholesterol: 16mg
  • Iron: 4.8mg
  • Sodium: 624mg
  • Calcium: 277mg

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

Preparation

  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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