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.
*Portobello mushrooms have become a favorite meat substitute for vegetarians because their flavor and texture is similar to meat.
Makes 6 Servings Serving Size: 12 ounces
Nutrients per serving: Calories: 296 Total fat: 5 grams Saturated fat: 2 grams Cholesterol: 11 mg Sodium: 382 mg Carbohydrate: 57 grams Protein: 17 grams Dietary fiber: 3 grams