Orzo and Portabella Casserole
| Yield: | 6 Servings |
| Categories: | Healthy, Vegetarian, Pasta |
| 1/4 | c | Chopped sun-dried tomatoes |
| 1/4 | c | Boiling water |
| 1 | tb | Olive oil |
| 2 | c | Leeks, sliced |
| 2 | c | Portobello mushrooms, diced |
| 1 | c | Fresh mushrooms, quartered |
| 2 | Garlic cloves | |
| 2 | c | Orzo, cooked |
| 2 | c | Fennel bulbs, sliced |
| 2 | c | Tomato juice |
| 2 | tb | Fresh basil leaf, minced |
| 2 | tb | Balsamic vinegar |
| 1 | ts | Paprika |
| 1/8 | ts | Pepper |
| Vegetable cooking spray | ||
| 4 | oz | Provolone cheese, shredded |
| 1/4 | c | Grated Parmesan cheese |
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