Orzo Portabella Casserole Recipes

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PORTABELLA MUSHROOM CASSEROLE



Portabella Mushroom Casserole image

I just put this together one night for a side to whatever meat we were eating and jotted down the gist of it while eating. My husband thought it was particularly good. Easy, too.

Provided by crispychick

Categories     Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 large portabella mushrooms, caps dark gills removed and halved, then sliced into about 1/2 inch slices
2 stalks celery, thirded lengthwise, then diced
1 (10 ounce) can Campbell's Golden Mushroom soup
1/3 cup sour cream
1 -2 teaspoon Worcestershire sauce
salt and pepper
12 Ritz crackers, coarsely crushed
3/4 cup shredded extra-sharp cheddar cheese

Steps:

  • Mix all of the ingredients together except for 1/4 c cheese and half of the Ritz.
  • Put in a greased 8x8 pyrex and cook at 400degrees for about 30 minutes.
  • Put the rest of the cheese and the crackers on top and cook until crackers are golden (about 5 minutes).

CHICKEN AND ORZO STUFFED PORTOBELLO MUSHROOMS



Chicken and Orzo Stuffed Portobello Mushrooms image

Quite some time ago I tried an incredible stuffed mushroom dish at an Italian restaurant. This version takes advantage of precooked chicken for faster prep. There really is no substitute for the demi glace, although homemade is an option, I purchased mine at a local kitchen store. The quantity below will full two large mushroom caps or four medium mushroom caps.

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 40m

Yield 2

Number Of Ingredients 13

1 tablespoon butter
½ cup diced red bell pepper
2 cloves garlic, minced
½ cup uncooked orzo pasta
2 ½ cups chicken broth, or as needed
1 tablespoon prepared demi glace
½ teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups chopped cooked chicken
1 cup chopped fresh spinach
2 portobello mushroom caps, gills removed
4 slices smoked mozzarella

Steps:

  • Melt butter in a skillet over medium high heat and cook bell pepper until tender, 3 to 4 minutes. Add garlic during the last 30 seconds and sauté until fragrant. Stir in orzo and add 1 cup chicken broth, demi glace, Italian seasoning, salt, pepper, and chicken. Cook and stir for about 5 minutes. Add 1/2 cup chicken broth. Cook and stir until liquid is absorbed and add the next 1/2 cup chicken broth, about 5 minutes. Repeat until orzo pasta is tender - you may not need all the chicken broth. Add spinach during the last minute of cooking.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Place mushroom caps on a rimmed baking sheet. Add equal amounts of orzo filling to the mushroom caps. Top with smoked mozzarella cheese and broil until golden brown and cheese is melted, 3 to 5 minutes.

Nutrition Facts : Calories 684.8 calories, Carbohydrate 48.2 g, Cholesterol 150.3 mg, Fat 27.3 g, Fiber 3.4 g, Protein 58.3 g, SaturatedFat 12.1 g, Sodium 2519.3 mg, Sugar 6.5 g

GREEN BEAN AND PORTABELLA CASSEROLE



Green Bean and Portabella Casserole image

Make and share this Green Bean and Portabella Casserole recipe from Food.com.

Provided by riffraff

Categories     Lunch/Snacks

Time 55m

Yield 5-6 serving(s)

Number Of Ingredients 11

4 slices bacon
1/4 cup olive oil
1 lb baby portabella mushrooms, sliced
1/2 medium red onion, chopped
3 garlic cloves, finely chopped
1/2 cup slivered almonds
1 (10 3/4 ounce) can condensed condensed cream of mushroom & garlic soup
1/3 teaspoon paprika
1/3 teaspoon white pepper
2 (15 1/2 ounce) cans French style green beans, drained
1 cup shredded cheddar cheese

Steps:

  • Preheat the oven to 375 degrees F.
  • Place bacon in a large skillet over medium-high heat, and fry until crisp.
  • Remove from the skillet to drain on paper towels.
  • Pour olive oil into the skillet, and reduce heat to medium.
  • When oil is hot, add mushrooms and onion; cook, stirring frequently until the onions start to become translucent.
  • Add garlic, and fry for a couple of minutes, just until fragrant.
  • Stir in the mushroom soup and almonds, and bring to a boil.
  • Season with white pepper and paprika, and crumble in the bacon.
  • Gently stir in the green beans, then transfer the mixture to a casserole dish.
  • Bake uncovered for 30 minutes in the preheated oven.
  • Remove from the oven, and sprinkle Cheddar cheese over the top.
  • Return to the oven for 5 minutes, or until cheese is melted.
  • Let stand 5 minutes before serving.

Nutrition Facts : Calories 435.9, Fat 34, SaturatedFat 9.9, Cholesterol 36.1, Sodium 901.9, Carbohydrate 22.2, Fiber 8.2, Sugar 5.3, Protein 15.6

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