Mushroom and Cheese Orzo Bake
Mushroom and Cheese Orzo Bake

Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mushroom and cheese orzo bake. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Mushroom and Cheese Orzo Bake is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Mushroom and Cheese Orzo Bake is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook mushroom and cheese orzo bake using 16 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Mushroom and Cheese Orzo Bake:
  1. Prepare 1 tbsp canola oil
  2. Make ready 1 tbsp butter
  3. Make ready 8 small sliced portobello mushrooms, sliced
  4. Prepare 1/4 cup red onion, diced
  5. Take 8 oz cooked orzo
  6. Get 3 tbsp fresh parsley, chopped
  7. Get 1/4 cup milk
  8. Make ready 1 -10 3/4 oz. cream of chicken soup
  9. Get 1 tbsp teriyaki sauce
  10. Make ready 1/2 tsp garlic powder
  11. Take 1/4 tsp salt & pepper
  12. Prepare 2/3 cup shredded mozerella cheese
  13. Make ready Topping
  14. Make ready 1/4 cup shredded mozerella cheese
  15. Get 3 tbsp sliced almonds
  16. Take 1 tsp dried parsley
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.

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