Mushroom and Cheese Orzo Bake
Mushroom and Cheese Orzo Bake

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, mushroom and cheese orzo bake. One of my favorites food recipes. This time, 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 current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Mushroom and Cheese Orzo Bake is something which I have loved my entire life. They are fine 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 begin with this particular recipe, we have to prepare a few ingredients. 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:
  1. Make ready 1 tbsp canola oil
  2. Prepare 1 tbsp butter
  3. Get 8 small sliced portobello mushrooms, sliced
  4. Make ready 1/4 cup red onion, diced
  5. Take 8 oz cooked orzo
  6. Prepare 3 tbsp fresh parsley, chopped
  7. Prepare 1/4 cup milk
  8. Prepare 1 -10 3/4 oz. cream of chicken soup
  9. Make ready 1 tbsp teriyaki sauce
  10. Make ready 1/2 tsp garlic powder
  11. Get 1/4 tsp salt & pepper
  12. Get 2/3 cup shredded mozerella cheese
  13. Make ready Topping
  14. Make ready 1/4 cup shredded mozerella cheese
  15. Make ready 3 tbsp sliced almonds
  16. Make ready 1 tsp dried parsley

Stir peas, cream, fontina cheese, mozzarella cheese, salt, and pepper into orzo-mushroom mixture. Transfer to the prepared baking dish. 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:
  1. Preheat oven to 375°.
  2. In a small skillet, saute onions and mushrooms with canola oil and butter until onions are transclucent and mushrooms are tender. Set aside.
  3. In a large bowl whisk milk and cream of chicken soup together with teriyaki sauce, salt & pepper, garlic and 3 tbsp fresh parsley.
  4. To the soup mixture add in cooked orzo, sautéed onions and mushrooms and 2/3 cup mozerella cheese. Stir well.
  5. 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.
  6. 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. Incredibly creamy, rich, cheesy and full of flavor, it This risotto is super creamy, rich, buttery and packed with tender orzo pasta, meaty caramelized mushrooms, fragrant herbs and sharp, nutty parmesan cheese. This creamy spinach and mushroom orzo is cheesy, filling, and so simple to prepare.

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