Name: Mushroom and Spinach Orzo Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup orzo pasta; 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1 small yellow onion (finely chopped); 3 cloves garlic (minced); 8 ounces cremini or white mushrooms (sliced); 4 cups baby spinach; 1/4 teaspoon dried thyme; 1/4 teaspoon black pepper; 1/2 teaspoon salt; 1/4 cup grated Parmesan cheese; 2 cups low-sodium vegetable broth; 1/4 cup heavy cream (optional for creaminess)

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Mushroom and Spinach Orzo is one of those irresistible, comforting meals that’s ready in a flash but tastes like it took all afternoon. Creamy orzo becomes the perfect canvas for savory mushrooms and vibrant spinach, with flecks of Parmesan to pull everything together. Whether you’re looking for a cozy weeknight dinner or an impressive meatless main for company, this dish delivers major restaurant vibes with minimal effort. Trust me—once you’ve tried a bite, you’ll be hooked on its earthy, creamy goodness.

Mushroom and Spinach Orzo Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Mushroom and Spinach Orzo recipe is chosen with purpose. These simple staples come together to build fantastic flavor, create a satisfyingly creamy texture, and add a pop of color that makes the whole dish sparkle. Here’s what you’ll need, plus a few handy tips for best results.

Orzo pasta: This rice-shaped pasta cooks up quickly and soaks up flavors beautifully.
Olive oil: The starting point for sautéing everything, adding a rounded, fruity depth.
Unsalted butter: Gives the dish a luscious, silky finish—don’t skip it unless dairy-free!
Yellow onion: A finely chopped onion forms the aromatic base and lends natural sweetness.
Garlic: Three cloves may sound intense, but it infuses the dish with irresistible savoriness.
Cremini or white mushrooms: Sliced mushrooms bring a satisfying meaty quality and soak up every bit of flavor.
Baby spinach: Gentle and tender, spinach wilts down for a burst of green in every bite.
Dried thyme: Just a dash gives earthy depth and a subtle herbal perfume.
Black pepper: Freshly ground is best for a gentle, warm kick.
Salt: Essential for bringing all the flavors into perfect harmony.
Grated Parmesan cheese: Salty, nutty, and just melty enough—real Parmesan makes a difference.
Low-sodium vegetable broth: The liquid that cooks the orzo, allowing starches to create the dish’s signature creaminess.
Heavy cream (optional): For those days when you want extra richness—just a touch transforms everything!

How to Make Mushroom and Spinach Orzo

Step 1: Sauté Onion and Garlic

Start off with a large skillet set over medium heat. Warm up that olive oil and melt the butter until it shimmers and smells heavenly. In go those chopped onions! Give them 3 to 4 minutes—just enough time to turn soft and translucent, building the sweet foundation of your Mushroom and Spinach Orzo. Stir in the garlic and toss it around for another 30 seconds, just until fragrant. Your kitchen is about to smell amazing.

Step 2: Cook the Mushrooms

Next up, add the sliced mushrooms directly into the pan. Let them cook, stirring occasionally, for 5 to 6 minutes. This allows the mushrooms to release their moisture and start to brown, concentrating all their umami flavor. They may look plentiful at first, but don’t worry—they’ll cook down beautifully and become rich and savory.

Step 3: Toast the Orzo

Now, sprinkle the orzo pasta into the skillet. Give everything a good stir so the orzo mingles with all the onion, garlic, and mushrooms. Toasting the orzo for 1 to 2 minutes not only adds a light nutty taste but also helps it hold its shape as it cooks. This step is the secret behind a velvety, not mushy, Mushroom and Spinach Orzo.

Step 4: Simmer with Broth

Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook, uncovered, for about 10 minutes, making sure to stir frequently so nothing sticks. Watch as the orzo softens and soaks up all those deep mushroomy and herbal notes, with just a bit of creamy sauce forming as the starches are released.

Step 5: Add Spinach and Finish

When most of the liquid has absorbed and the orzo is tender, stir in the baby spinach, salt, black pepper, and dried thyme. Keep stirring until the spinach wilts right into the mix. Turn off the heat and stir in your grated Parmesan and, if you’re feeling indulgent, the heavy cream. Taste and adjust seasoning if necessary—it’s all about getting those flavors perfectly balanced.

How to Serve Mushroom and Spinach Orzo

Garnishes

A generous shower of freshly grated Parmesan cheese is a must for that lovely umami hit, but don’t stop there! A sprinkle of chopped fresh parsley or chives adds color and freshness. For added texture, try a handful of toasted pine nuts or walnuts scattered on top. Even a sprinkle of red pepper flakes brings welcome warmth, making your Mushroom and Spinach Orzo look as stunning as it tastes.

Side Dishes

This dish easily stands alone but pairs beautifully with a crisp, simple green salad or a platter of roasted vegetables. Crusty bread is always a winner for scooping up every last bite. If you’re feeling fancy, serve alongside a platter of marinated tomatoes or a sharp citrusy slaw—the contrast makes the creamy Mushroom and Spinach Orzo shine even brighter.

Creative Ways to Present

Try piling your Mushroom and Spinach Orzo into shallow bowls for a rustic, family-style presentation, or serve it as a side to your favorite protein—think grilled chicken or baked tofu. For elegant entertaining, spoon it into individual ramekins and top with extra Parmesan, then broil for a golden finish. Leftovers? Pack into lunchboxes or form little cakes to sear in a pan the next day for a crispy treat!

Make Ahead and Storage

Storing Leftovers

Store any leftover Mushroom and Spinach Orzo in an airtight container in the refrigerator for up to three days. Since the orzo will keep soaking up that sauce, it thickens as it sits, so you might want to add a splash of broth when you’re ready to reheat. This makes for a fabulous grab-and-go lunch or quick dinner the next day.

Freezing

You can freeze Mushroom and Spinach Orzo, but for best results, hold off on adding the Parmesan and cream until you reheat. Let the orzo cool completely, then transfer to a freezer-safe container for up to two months. Thaw overnight in the fridge, and finish with cheese and cream just before serving for the creamiest results.

Reheating

To reheat, gently warm the orzo in a skillet over low heat with a splash of water, broth, or milk to loosen. Stir frequently until hot and creamy again. For microwave reheating, cover loosely and heat in short intervals, stirring each time for even reheating. A fresh sprinkle of Parmesan brightens up leftovers like new!

FAQs

Can I make Mushroom and Spinach Orzo vegan?

Absolutely—just swap the butter, Parmesan, and cream for plant-based alternatives or skip them entirely. The olive oil and vegetable broth keep things flavorful and satisfying, while nutritional yeast can add a cheesy, savory note.

What type Main Course

Cremini mushrooms bring a deliciously meaty texture and deep flavor, but white mushrooms or even a blend of wild mushrooms work wonderfully. Choose the freshest mushrooms you can find for the best taste and texture.

Can I use frozen spinach instead of fresh?

You can use frozen spinach in place of fresh—just thaw and squeeze out excess moisture before adding to your Mushroom and Spinach Orzo. The color and flavor stay vibrant, and it’s a convenient, budget-friendly swap!

How do I add more protein?

For extra protein, try stirring in a can of drained white beans or adding shredded cooked chicken to the finished dish. Both make Mushroom and Spinach Orzo a hearty stand-alone meal.

Is this dish gluten-free?

Traditional orzo is made from wheat, so it’s not gluten-free; however, gluten-free orzo or short-grain rice will deliver similar delicious results if you need to make the swap.

Final Thoughts

There’s something special about sharing a big bowl of Mushroom and Spinach Orzo—it’s comforting, vibrant, and effortlessly impressive. Whether you enjoy it as a quick weeknight staple or serve it to wow your guests, this dish truly showcases just how delicious simple ingredients can be. Give it a try, and it might just become your new favorite too!

Mushroom and Spinach Orzo Recipe

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4.9 from 6 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Mushroom and Spinach Orzo is a creamy and comforting vegetarian pasta dish that is easy to make and perfect for a quick weeknight dinner.

Ingredients

Scale

Ingredients:

1 cup orzo pasta
1 tablespoon olive oil
1 tablespoon unsalted butter
1 small yellow onion (finely chopped)
3 cloves garlic (minced)
8 ounces cremini or white mushrooms (sliced)
4 cups baby spinach
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 cup grated Parmesan cheese
2 cups low-sodium vegetable broth
1/4 cup heavy cream (optional for creaminess)

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Instructions

In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened.

Stir in the garlic and cook for another 30 seconds. Add the sliced mushrooms and cook for 5 to 6 minutes, stirring occasionally, until they release their moisture and begin to brown. Stir in the orzo and toast for 1 to 2 minutes. Pour in the vegetable broth and bring to a gentle simmer. Cook uncovered for about 10 minutes, stirring frequently, until the orzo is tender and most of the liquid is absorbed. Add the baby spinach, salt, pepper, and thyme, stirring until the spinach is wilted. Stir in the Parmesan and heavy cream (if using). Taste and adjust seasoning as needed. Serve warm.