Baked Orzo with Fontina and Peas

INGREDIENTS

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