Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, mushroom and cheese orzo bake. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Mushroom and Cheese Orzo Bake is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look wonderful. Mushroom and Cheese Orzo Bake is something that I’ve loved my entire life.
Place the oil in a large nonstick skillet over medium-high heat. When hot, add the onion and mushrooms. Mushroom and Cheese Orzo Bake step by step.
To get started with this recipe, we must first prepare a few ingredients. You can cook 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:
- Get 1 tbsp canola oil
- Prepare 1 tbsp butter
- Get 8 small sliced portobello mushrooms, sliced
- Make ready 1/4 cup red onion, diced
- Prepare 8 oz cooked orzo
- Get 3 tbsp fresh parsley, chopped
- Make ready 1/4 cup milk
- Get 1 -10 3/4 oz. cream of chicken soup
- Get 1 tbsp teriyaki sauce
- Make ready 1/2 tsp garlic powder
- Get 1/4 tsp salt & pepper
- Get 2/3 cup shredded mozerella cheese
- Prepare Topping
- Take 1/4 cup shredded mozerella cheese
- Prepare 3 tbsp sliced almonds
- Prepare 1 tsp dried parsley
Stir in the onions, and cook until golden brown. Mix in orzo, mushrooms, and remaining butter. Cook orzo according to package directions; drain. Place in a large bowl, stir in melted butter, then mix in mushrooms, pimientos, scallions, and onion soup mix.
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.
Saute onion and mushrooms until tender and golden brown. Pour in broth, and bring to a boil. Stir in orzo, reduce heat to low, and cover. Season with salt and pepper to taste. Arrange the mushrooms in the casserole in an even layer and top with the sliced garlic.
So that’s going to wrap it up with this exceptional food mushroom and cheese orzo bake recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
