Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, mushroom and cheese orzo bake. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Mushroom and Cheese Orzo Bake is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Mushroom and Cheese Orzo Bake is something that I have loved my whole life. They’re nice and they look fantastic.
This baked orzo is packed with veggies, making it a great vegetarian main dish. I've included sautéed mushrooms and green peas, but it's customizable with whatever veggies that you have on hand. This baked orzo is extremely family friendly, and it's a different way to enjoy macaroni and cheese.
To get started with this recipe, we have to first prepare a few components. You can have mushroom and cheese orzo bake using 16 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Mushroom and Cheese Orzo Bake:
- Prepare 1 tbsp canola oil
- Prepare 1 tbsp butter
- Take 8 small sliced portobello mushrooms, sliced
- Make ready 1/4 cup red onion, diced
- Get 8 oz cooked orzo
- Get 3 tbsp fresh parsley, chopped
- Prepare 1/4 cup milk
- Make ready 1 -10 3/4 oz. cream of chicken soup
- Take 1 tbsp teriyaki sauce
- Take 1/2 tsp garlic powder
- Get 1/4 tsp salt & pepper
- Take 2/3 cup shredded mozerella cheese
- Prepare Topping
- Take 1/4 cup shredded mozerella cheese
- Get 3 tbsp sliced almonds
- Get 1 tsp dried parsley
Incredibly creamy, rich, cheesy and full of flavor, it makes the perfect meal or side dish the entire family Other cooking methods for orzo include - the pasta method, risotto method, pilaf method and baking method. Did I mention this Mushroom and Spinach Orzo is all made in one pan? Here it is, straight off the stove. A very tasty and easy side dish.
Instructions to make Mushroom and Cheese Orzo Bake:
- Preheat oven to 375°.
- In a small skillet, saute onions and mushrooms with canola oil and butter until onions are transclucent and mushrooms are tender. Set aside.
- In a large bowl whisk milk and cream of chicken soup together with teriyaki sauce, salt & pepper, garlic and 3 tbsp fresh parsley.
- To the soup mixture add in cooked orzo, sautéed onions and mushrooms and 2/3 cup mozerella cheese. Stir well.
- Transfer mixture to a greased (I used non stick cooking spray) casserole dish. Top with sliced almonds, 1/4 cup mozerella cheese then lastly the dried parsley.
- Bake for 20 minutes until heated thoroughly and bubbly.
My husband likes this topped with a grating for parmesan cheese. Toasted walnuts are also a nice touch for presentation. Heat oil in a large heavy saucepan over medium-high heat. Saute onion and mushrooms until tender and golden brown. Orzo is simmered with shallots, mushrooms and white wine, before being stirred with Parmesan and parsley.
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