Orzo and Portobello Casserole


¼ cup chopped sun-dried tomatoes, packed without oil
¼ cup boiling water
1 Tbs olive oil
2 cups sliced leek
2 cups diced portobello mushroom caps
1 cup mushrooms, quartered
2 cloves garlic, 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 Tbs minced fresh basil (or 2 tsp. dried)
2 Tbs balsamic vinegar
1 tsp paprika
1/8 tsp pepper
1 cup (4 ounces) shredded Provolone or part-skim mozzarella cheese
¼ cup grated Parmesan cheese

1. Preheat oven to 400°F.

2. Combine tomatoes and boiling water in a bowl. Cover; let stand 10 minutes or until tomatoes are soft. Drain.

3. Heat oil in a nonstick skillet over medium-heat. Add tomatoes, leek, mushrooms and garlic; sauté 2 minutes. Combine mushroom mixture, orzo, and next 6 ingredients in a bowl; stir well. Spoon mixture into a 13×9-inch baking dish coated with cooking spray. Bake 25 minutes. Sprinkle with cheeses; bake 5 additional minutes.

Servings: 6
Yield: Serving size 1 1/3 cups

Nutrition Facts
Amount Per Serving

Calories 394
Calories From Fat (19%) 75
Total Fat 8.5g
Saturated Fat 3.45g
Cholesterol 17.75mg
Sodium 290.32mg
Potassium 1341.32mg
Carbohydrates 62.5g
Dietary Fiber 6g
Sugar 8.16g
Net Carbohydrates 56.58g
Protein 20.12g


Recipe Source: Cooking Light

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