Orzo Portobello Mushroom

[Guest guest]

Orzo Portobello Mushroom

 

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

1/4 cup boiling water

1 tablespoon olive oil

2 cups sliced leek or green onion

2 cups diced portabello mushroom caps

1 cup quartered mushrooms

2 garlic cloves, minced

4 cups cooked orzo

2 cups tomato juice

2 tablespoons minced fresh basil

2 tablespoons balsamic vinegar

1 teaspoon paprika

1/8 teaspoon pepper

1/2 cup reduced fat mozzarella cheese

1/4 cup grated fresh parmesan cheese

 

Combine the tomatoes and boiling water in a small bowl; cover and let stand 10

minutes or until tomatoes soften. Drain and set aside.

Heat olive oil in large nonstick skillet over medium heat. Add the sun-dried

tomatoes, leek or onion, mushrooms, and garlic; saute 2 minutes. Combine the

mushroom mixture, orzo, and next 6 ingredients in a large bowl; stir well. 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.

Makes 6 servings.