Orzo Portabella Casserole Recipes
CHICKEN AND ORZO STUFFED PORTOBELLO MUSHROOMS
Quite some time ago I tried an incredible stuffed mushroom dish at an Italian restaurant. This version takes advantage of precooked chicken for faster prep. There really is no substitute for the demi glace, although homemade is an option, I purchased mine at a local kitchen store. The quantity below will full two large mushroom caps or four medium mushroom caps.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 40m
Yield 2
Number Of Ingredients 13
Steps:
- Melt butter in a skillet over medium high heat and cook bell pepper until tender, 3 to 4 minutes. Add garlic during the last 30 seconds and sauté until fragrant. Stir in orzo and add 1 cup chicken broth, demi glace, Italian seasoning, salt, pepper, and chicken. Cook and stir for about 5 minutes. Add 1/2 cup chicken broth. Cook and stir until liquid is absorbed and add the next 1/2 cup chicken broth, about 5 minutes. Repeat until orzo pasta is tender - you may not need all the chicken broth. Add spinach during the last minute of cooking.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place mushroom caps on a rimmed baking sheet. Add equal amounts of orzo filling to the mushroom caps. Top with smoked mozzarella cheese and broil until golden brown and cheese is melted, 3 to 5 minutes.
Nutrition Facts : Calories 684.8 calories, Carbohydrate 48.2 g, Cholesterol 150.3 mg, Fat 27.3 g, Fiber 3.4 g, Protein 58.3 g, SaturatedFat 12.1 g, Sodium 2519.3 mg, Sugar 6.5 g
ORZO & PORTABELLA CASSEROLE
Make and share this Orzo & Portabella Casserole recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 47m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Combine the tomatoes and boiling water in a small bowl; cover and let stand 10 minutes or until tomatoes soften, drain.
- Heat olive oil in large nonstick skillet over medium heat.
- Add the tomatoes, leek, mushrooms, and garlic; saute 2 minutes.
- Combine the mushroom mixture, orzo, and next 6 ingredients (orzo through pepper) 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 provolone and parmesan cheeses over casserole, and bake an additional 5 minutes; garnish with basil sprigs, if desired.
Nutrition Facts : Calories 154.6, Fat 8.1, SaturatedFat 3.8, Cholesterol 14.1, Sodium 475.3, Carbohydrate 14.4, Fiber 2.7, Sugar 6.8, Protein 8.2
ORZO VEGETABLE CASSEROLE WITH CRUMB TOPPING
This is an easy casserole to put together. It may be a complete meal or serve it with your favorite meat. I use canned chunky Italian tomatoes that already have basil, oregano & garlic in them. If you use this type of canned tomato omit the basil, oregano and cut the garlic back to 3 cloves. Salting the eggplant does not make the recipe salty it simply removes moisture from the eggplant- most of the the salt flows out with the moisture.
Provided by Bergy
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cook the orzo according to package instructions, cool.
- Slice the eggplant into 1/2" slices, salt both sides and place on paper towels, cover with paper towel allowing the slices to drain for 1 hour. Pat dry with fresh paper towels, set aside.
- In a lightly greased 9 x 13 x 3" casserole dish.
- Mix together the orzo, tomatoes, pepper, green beans, onion and garlic season with salt & pepper.
- Pour into the casserole dish top with eggplant slices.
- Place in 375F oven uncovered for 45 minutes.
- Meanwhile break the crustless bread slices into crumbs.
- Melt butter/margarine in a skillet, mix in crumbs, do not brown them, remove and mix in the Parmesan and parsley.
- Remove casserole from oven, sprinkle the crumb mixture on top and return to oven bake a further 15 minutes or until the crumbs are golden.
Nutrition Facts : Calories 397.7, Fat 12.1, SaturatedFat 6.8, Cholesterol 27.3, Sodium 7258.6, Carbohydrate 62.7, Fiber 11, Sugar 10.2, Protein 13.1
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