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Orzo Portobello Mushroom Casserole
Makes 6 Servings

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 (rice-shaped pasta)
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 (1 ounce) 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.


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