Orzo-Portabella Casserole - Recipe #833 - Foodgeeks

Ingredients

• 1/4 cup chopped sun-dried tomatoes, packed without oil
• 1/4 cup boiling water
• 1 tbsp. olive oil
• 2 cups sliced leek
• 2 cups diced portabella mushroom caps
• 1 cup quartered mushrooms
• 2 cloves garlic, minced
• 4 cups cooked orzo (about 2 cups uncooked rice-shaped pasta)
• 2 cups fennel bulb, thinly sliced (about 1 large)
• 2 cups tomato juice
• 2 tbsp. fresh basil, minced
• 2 tbsp. balsamic vinegar
• 1 tsp. paprika
• 1/8 tsp. pepper
• Vegetable cooking spray
• 1 cup sharp provolone cheese, shredded
• 1/4 cup fresh Parmesan cheese, grated
• Basil sprigs (optional)