Orzo Portobello Mushroom Casserole

Yield: 6 servings

1/4 cup sun-dried tomatoes (packed without oil), chopped

1/4 cup boiling water

1 tbsp. olive oil

2 cups leeks or green onion, sliced

2 cups portobello mushroom caps, diced

1 cup mushrooms, quartered

2 garlic cloves, minced

4 cups cooked orzo (rice-shaped pasta)

2 cups tomato juice

2 tbsp. fresh basil, minced

2 tbsp. balsamic vinegar

1 tsp. paprika

1/8 tsp. pepper

1/2 cup reduced fat mozzarella cheese

1/4 cup (1 oz.) grated fresh Parmesan cheese

cooking spray

  1. Preheat oven to 400 degrees.
  2. In a small bowl, combine tomatoes and boiling water; cover and let stand 10 minutes or until tomatoes soften. Drain and set aside.
  3. Heat oil in a large non-stick skillet over medium heat. Add sun-dried tomatoes, leek, mushrooms and garlic; saute 2 minutes. Combine mushroom mixture, orzo and next (6) ingredients in a large bowl; stir well.
  4. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake uncovered, at 400 degrees for 25 minutes. Sprinkle mozzarella and Parmesan cheeses over casserole and bake an additional 5 minutes.

CALORIES 296 (15% from fat); FAT 5g (sat. fat 2g); CHOL 11mg; SOD 382mg; CARB 57g; FIBER 3g; PROTEIN 17g

banner ad

Leave a Reply