2 tablespoons butter
1 cup baby portabella mushrooms, sliced
2 cups orzo pasta
2 cups chicken broth
1 can (28 oz.) Libby's Jumbo-Can French Style Green Beans, drained
2/3 cups grated parmesan cheese
2 ounces goat cheese
1 cup shredded mozzerella cheese
1 tablespoon chopped fresh parsley
1. In deep, oven-safe skillet, melt butter over medium-high. Add mushrooms; cook for 6-7 minutes, stirring occasionally, until mushrooms have softened and are beginning to brown. Remove mushrooms from skillet and set aside.
2. Add orzo to skillet and cook, stirring constantly, for 2 minutes. Gently pour in broth. Bring to boil, reduce heat and simmer uncovered 10 minutes, or until most of the liquid is absorbed.
3. Add green beans, cooked mushrooms, parmesan cheese, and goat cheese. Stir until combined and cheese is melted.
4. Top with mozzarella and broil 5 minutes, until cheese is melted and bubbly. Top with fresh parsley.