Creamy Mushroom Orzo

Name: Creamy Mushroom Orzo
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Ingredients: 8 oz sliced cremini mushrooms; 2 TBSP unsalted butter, divided; ⅛ tsp crushed red pepper flakes; 2 cloves garlic, minced; 1 large shallot*; 2 cups broth; 1 cup milk; ¼ tsp garlic powder; ¼ tsp sea salt; ¼ tsp black pepper; 1 cup orzo pasta; ¾ cup freshly grated Parmesan cheese; 2 cups chopped fresh spinach

User Reviews

5.0

138 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
28 mins
Servings
4 servings
Calories
317 kcal
Course
Side Dish, Main Course
Cuisine
Vegetarian

Creamy Mushroom Orzo

Reese Morris

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This creamy mushroom orzo doubles as both a side dish or main course. Serve it alongside your favorite protein or let it shine as as a grown up "Mac and Cheese" paired with a side salad for extra veggies!

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Ingredients

Servings

8 oz sliced cremini mushrooms
2 TBSP unsalted butter, divided
⅛ tsp crushed red pepper flakes (optional)
2 cloves garlic, minced
1 large shallot* (1/4 cup minced)
2 cups broth (chicken or vegetable)
1 cup milk
¼ tsp garlic powder
¼ tsp sea salt plus extra to taste
¼ tsp black pepper
1 cup orzo pasta
¾ cup freshly grated Parmesan cheese
2 cups chopped fresh spinach

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Instructions

Slice mushrooms, cutting any extra large slices in half. Measure out remaining ingredients and set aside, this dish comes together super fast so it helps to have everything all ready to go!
Melt 1 TBSP butter in a large pan (grab one that's deep enough for your orzo + sauce) over medium-high heat then add your sliced mushrooms.
Sauté until tender, season with a small pinch of salt and pepper and red pepper flakes, then set aside.
Add remaining butter to the pan and sauté your shallot and garlic until tender, adding the garlic towards the end to prevent burning. if extra butter is needed, feel free to add a little.
Add your milk, broth, salt, pepper, and garlic powder. Stir with a whisk to deglaze the pan.
With your burner set to medium (I had mine set to 6) add the orzo and stir. Set timer for 10 minutes. Once the orzo starts to really boil and bubble, reduce heat to low (2 worked great on my stove) and continue to simmer, stirring occasionally.
Once the pasta is al-dente or your ideal softness, remove from heat. Sauce will be thin and thicken as it cools. Add your parmesan, spinach, and mushrooms (saving some shrooms to garnish if you want to be all fancy)
Season to taste as desired, garnish with reserved mushrooms and any additional cheese your heart desires and dig in while it's hot!

Notes

* No shallot? No problem! Finely minced white or yellow onion will totally work here.
Regular button mushrooms will totally work here but if you grab cremini mushrooms (aka baby portobellos) they're for sure ideal and more flavorful too!
Other small pasta shapes might work in place of the orzo, but it will likely alter the cook times and liquid measurements. I can't guarantee this recipe will work for different pastas without experimenting first.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Information

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Calories 317kcal (16%) Carbohydrates 38g (13%) Protein 16g (32%) Fat 12g (18%) Saturated Fat 7g (35%) Cholesterol 31mg (10%) Sodium 962mg (40%) Potassium 548mg (16%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 2112IU (42%) Vitamin C 5mg (6%) Calcium 331mg (33%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 317 kcal

% Daily Value*

Calories	317kcal	16%
Carbohydrates	38g	13%
Protein	16g	32%
Fat	12g	18%
Saturated Fat	7g	35%
Cholesterol	31mg	10%
Sodium	962mg	40%
Potassium	548mg	12%
Fiber	2g	8%
Sugar	7g	14%
Vitamin A	2112IU	42%
Vitamin C	5mg	6%
Calcium	331mg	33%
Iron	1mg	6%