Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a simple dish, mushroom and cheese orzo bake. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Mushroom and Cheese Orzo Bake is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Mushroom and Cheese Orzo Bake is something which I’ve loved my whole life.
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 cook mushroom and cheese orzo bake using 16 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Mushroom and Cheese Orzo Bake:
- Take 1 tbsp canola oil
- Prepare 1 tbsp butter
- Prepare 8 small sliced portobello mushrooms, sliced
- Make ready 1/4 cup red onion, diced
- Get 8 oz cooked orzo
- Prepare 3 tbsp fresh parsley, chopped
- Prepare 1/4 cup milk
- Prepare 1 -10 3/4 oz. cream of chicken soup
- Make ready 1 tbsp teriyaki sauce
- Take 1/2 tsp garlic powder
- Get 1/4 tsp salt & pepper
- Make ready 2/3 cup shredded mozerella cheese
- Prepare Topping
- Prepare 1/4 cup shredded mozerella cheese
- Take 3 tbsp sliced almonds
- Get 1 tsp dried parsley
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. My husband likes this topped with a grating for parmesan cheese.
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.
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. Mushroom Orzo Pilaf is a quick, creamy and delicious one-pot pilaf with orzo and mushrooms. By the way, because of the gloomy mood… and expiring mushrooms…. and comfort food, I made us pilaf Taste for seasoning and adjust accordingly.
So that is going to wrap it up for this Best food mushroom and cheese orzo bake recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
