Recipe: Yummy Mushroom and Cheese Orzo Bake

Mushroom and Cheese Orzo Bake. 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.

Although the ingredients are simple, this pasta dish packs a lot of flavor because the orzo is cooked in chicken. This leek and mushroom orzo dish is incredibly creamy and irresistible thanks to Boursin cheese! Orzo is baked with mushrooms and plenty of cheese creating a rich and creamy side dish perfect with chicken and pork. You can have Mushroom and Cheese Orzo Bake using 16 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Mushroom and Cheese Orzo Bake

Prepare 1 tbsp of canola oil.
It's 1 tbsp of butter.
You need 8 small of sliced portobello mushrooms, sliced.
Prepare 1/4 cup of red onion, diced.
You need 8 oz of cooked orzo.
You need 3 tbsp of fresh parsley, chopped.
You need 1/4 cup of milk.
Prepare 1 of -10 3/4 oz. cream of chicken soup.
You need 1 tbsp of teriyaki sauce.
Prepare 1/2 tsp of garlic powder.
You need 1/4 tsp of salt & pepper.
You need 2/3 cup of shredded mozerella cheese.
Prepare of Topping.
You need 1/4 cup of shredded mozerella cheese.
Prepare 3 tbsp of sliced almonds.
You need 1 tsp of dried parsley.

Stir peas, cream, fontina cheese, mozzarella cheese, salt, and pepper into orzo-mushroom mixture. Transfer to the prepared baking dish. 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. A very tasty and easy side dish.

Mushroom and Cheese Orzo Bake step by step

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..

My husband likes this topped with a grating for parmesan cheese. 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. Did I mention this Mushroom and Spinach Orzo is all made in one pan?