Baked Orzo with Fontina and Peas

Cook Time: 30 min
Level: Easy
Yield: 6 to 8 servings

Ingredients

* 4 cups chicken broth
* 1 pound orzo pasta
* 3 tablespoons butter, plus more to grease the baking dish
* 1 onion, chopped
* 8 ounces mushrooms, sliced
* 1 cup Marsala wine
* 1/2 cup heavy cream
* 4 ounces shredded fontina cheese (about 1 cup)
* 4 ounces diced fresh mozzarella cheese (about 1 cup)
* 1 cup frozen peas, thawed
* 1/2 teaspoon salt
* 1/2 teaspoons freshly ground black pepper
* 1/2 cup bread crumbs
* 1/4 cup grated Parmesan
* 1 teaspoon dried thyme

Directions

Preheat the oven to 400 degrees F. Butter a 9 by 13-inch baking dish.

Bring the chicken broth to a boil over medium-high heat in a medium
saucepan. Add the orzo and cook until almost tender, about 7 minutes.
Pour the orzo and the broth into a large bowl. Set aside.

Meanwhile, melt the butter over medium heat in a medium skillet. Add
the onions and saute until tender, about 3 minutes. Add the mushrooms
and continue to saute until the mushrooms are beginning to turn golden
around the edges, about 7 minutes. Add the Marsala. Scrape the brown
bits off the bottom of the pan and cook until the Marsala has reduced
by half, about 5 minutes. Add the mushroom mixture to the orzo in the
large bowl. Add the cream, fontina, mozzarella, peas, salt, and
pepper. Stir to combine. Pour the mixture into the prepared baking
dish.

In a small bowl combine the bread crumbs, Parmesan, and dried thyme.
Sprinkle the bread crumb mixture on top of the pasta. Bake until
golden, about 25 minutes.

From: foodnetwork.com

Thimbles with Mushrooms and Artichokes

Cook Time: 20 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 3 tablespoons olive oil 1 small onion, finely chopped
* 1 pound mushrooms, trimmed, cleaned and finely chopped
* 1 teaspoon kosher salt, plus 3/4 teaspoon
* 1 cup dry Marsala wine
* 1 pound thimble pasta
* 1/2 pound frozen artichoke hearts, thawed
* 3/4 cup grated Parmesan
* 1/2 cup cream
* 1/2 cup chopped fresh flat-leaf parsley
* 1 teaspoon freshly ground black pepper

Directions

Place the olive oil in a large, heavy skillet over medium-high heat.
Add the onions and cook for 1 minute. Add the mushrooms and 1 teaspoon
of the salt. Saute, stirring occasionally, until all the moisture has
evaporated and the mushrooms have cooked down, about 10 minutes. Add
the Marsala and continue cooking until almost all the wine has
evaporated, about 5 minutes.

Meanwhile, bring a large pot of water to a boil over high heat. Stir
in remaining salt. Add the pasta and cook until tender but still firm
to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta
and add it into the mushrooms, Marsala and onions Add the artichoke
hearts, Parmesan and cream and cook until the artichokes are heated
through, about 5 minutes. Stir in the parsley and pepper. Transfer to
a serving bowl and serve.

From: foodnetwork.com

Mushroom Parmesan

Cook Time: 25 min
Level: Easy
Yield: 4-6 servings

Ingredients

* 3 tablespoons extra-virgin olive oil, plus extra for greasing
the grill pan
* 4 to 6 portobello mushrooms
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1 cup marinara sauce (store bought or homemade)
* 1/2 cup shredded mozzarella cheese
* 1/4 cup grated Parmesan
* 2 tablespoons butter, cut into small pieces

Directions

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

Drizzle 3 tablespoons of olive oil over both sides of the mushrooms.
Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on the
grill to prevent the mushrooms from sticking. Grill until the
mushrooms are heated through and tender, about 5 minutes per side.

Preheat the oven to 400 degrees F.

Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch
baking dish. Place the grilled mushrooms on top of the marinara sauce
and top with the remaining marinara sauce. Sprinkle with the cheeses
and top with the butter pieces. Bake until the cheese melts and the
top is golden, about 15 minutes. Serve.