This Orzo and Portobello Casserole is a delicious and flavorsome vegetarian dish that is perfect for family dinners. Combining orzo, mushrooms, leeks, sun-dried tomatoes, and a variety of spices, this casserole is sure to be a hit. Topped with Provolone and Parmesan cheese for a gooey, cheesy finish, this is one dish you don’t want to miss.
- 1/4 cup - Chopped sun-dried tomatoes
- 1/4 cup - Boiling water
- 1 tablespoon - Olive oil
- 2 cups - Leeks - sliced
- 2 cups - Portobello mushrooms - diced
- 1 cup - Fresh mushrooms - quartered
- 2 - Garlic cloves
- 2 cups - Orzo - cooked
- 2 cups - Fennel bulbs - sliced
- 2 cups - Tomato juice
- 2 tablespoons - Fresh basil leaf - minced
- 2 tablespoons - Balsamic vinegar
- 1 teaspoon - Paprika
- 1/8 teaspoon - Pepper
- Vegetable cooking spray
- 4 ounces - Provolone cheese - shredded
- 1/4 cup - Grated Parmesan cheese
- Combine the sun-dried tomatoes and boiling water in a small bowl. Cover and let stand for 10 minutes or until tomatoes soften. Drain.
- Heat the olive oil in a large nonstick skillet over medium heat. Add the tomatoes, leek, mushrooms and garlic. Saute for 2 minutes.
- Combine the mushrooms mixture, orzo and remaining ingredients (except the cooking spray, provolone and Parmesan cheeses) in a large bowl. Set aside.
- Spray a 13x9 inch baking dish with cooking spray. Pour the mixture into the dish. Bake, uncovered, at 400 degrees for 25 minutes.
- Sprinkle the provolone and Parmesan cheeses over the casserole. Bake an additional 5 minutes.
This casserole is a fantastic meal to serve for family dinners. It’s simple to make and always goes quickly. I highly recommend serving it with a Romano-oregano bread to bring out the flavors even more. Enjoy!