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Suggest a better descriptionThe portabella mushrooms lend a rich, smoky taste to this dish, but virtually any kind of mushroom can be substituted. Be sure not to add the cheese until the last 5 minutes of cooking time. 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. S: 6 servings (serving size: 1-1/3 cups). Nutritional Information: CALORIES 381 (24% from fat); PROTEIN 17g; FAT 10g (sat 4.5g, mono 3.5g, poly 0.9g); CARB 57g; FIBER 2.7g; CHOL 16mg; IRON 4.8mg; SODIUM 624mg; CALC 277mg SOURCE: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 192
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 6 servings | ||
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Calories: 46 | ||
Calories from Fat: 9 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 225.3mg | 8 % | |
Potassium 274.5mg | 7 % | |
Total Carbohydrate 9.2g | 3 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 7.9g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 46
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