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- 1/4 cup chopped sun-dried tomato, packed without oil
- 1/4 cup boiling water
- 1 tablespoon olive oil
- 2 cups sliced leeks
- 2 cups diced portabella mushroom caps
- 1 cup quartered mushroom
- 2 garlic cloves, minced
- 4 cups cooked orzo pasta (about 2 cups uncooked rice-shaped pasta)
- 2 cups thinly sliced fennel bulbs (about 1 large)
- 2 cups tomato juice
- 2 tablespoons minced fresh basil
- 2 tablespoons balsamic vinegar
- 1 teaspoon paprika
- 1/8 teaspoon pepper
- vegetable oil cooking spray
- 4 ounces shredded sharp provolone cheese
- 1/4 ounce grated fresh parmesan cheese
- basil sprig (optional)
- 1Combine the tomatoes and boiling water in a small bowl; cover and let stand 10 minutes or until tomatoes soften, drain.
- 2Heat olive oil in large nonstick skillet over medium heat.
- 3Add the tomatoes, leek, mushrooms, and garlic; saute 2 minutes.
- 4Combine the mushroom mixture, orzo, and next 6 ingredients (orzo through pepper) in a large bowl; stir well.
- 5Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
- 6Bake, uncovered, at 400 degrees for 25 minutes.
- 7Sprinkle provolone and parmesan cheeses over casserole, and bake an additional 5 minutes; garnish with basil sprigs, if desired.
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Nutritional Facts for Orzo & Portabella Casserole
Serving Size: 1 (238 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 154.6
- Calories from Fat 72
- Total Fat 8.0 g
- Saturated Fat 3.8 g
- Cholesterol 14.1 mg
- Sodium 475.3 mg
- Total Carbohydrate 14.4 g
- Dietary Fiber 2.7 g
- Sugars 6.8 g
- Protein 8.1 g
The following items or measurements are not included:
cooked orzo pasta