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Orzo & Portabella Casserole

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main-dish low carb nut free vegetarian dinner
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 cups thinly sliced fennel bulbs (about 1 large)

1/4 cup boiling water

basil sprig (optional)

vegetable oil cooking spray

2 tablespoons balsamic vinegar

2 cups diced portabella mushroom caps

1/4 cup chopped sun-dried tomato , packed without oil

2 garlic cloves , minced

2 cups tomato juice

1 teaspoon paprika

2 tablespoons minced fresh basil

2 cups sliced leeks

4 cups cooked orzo pasta (about 2 cups uncooked rice-shaped pasta)

1/4 ounce grated fresh parmesan cheese

1 tablespoon olive oil

1 cup quartered mushroom

1/8 teaspoon pepper

4 ounces shredded sharp provolone cheese

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