Creamy Mushroom Orzo
User Reviews
5
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Prep Time
10 mins
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Cook Time
18 mins
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Total Time
28 mins
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Servings
4 servings
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Calories
317 kcal
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Course
Side Dish, Main Course
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Cuisine
Vegetarian
Creamy Mushroom Orzo
Description
Creamy Mushroom Orzo features sliced cremini mushrooms sautéed in butter until tender and seasoned for depth. Shallots and garlic are then softened separately in butter to build flavor. The cooking liquid combines milk and broth with garlic powder, salt, and pepper and is added to deglaze the pan. Orzo pasta is stirred in and simmered until tender, absorbing the flavorful liquid while releasing starch to thicken the sauce.
Once the pasta is cooked, chopped fresh spinach and grated Parmesan cheese are incorporated, melting into the warm orzo to create a creamy, cheesy consistency balanced by the earthy mushrooms and aromatic shallots. The optional red pepper flakes lend subtle heat.
This dish serves well as a comforting vegetarian side or light main. Its creamy texture and rich flavors complement a variety of proteins or can be enjoyed on its own as a satisfying meal. The use of cremini mushrooms enhances umami over standard white mushrooms, adding depth.
If shallots are unavailable, fine minced white or yellow onion can be used as a substitute without greatly affecting the flavor. Other small pasta shapes may work but will require adjustment to cook time and liquid amounts. The recipe’s nutrition facts are estimates and should be adjusted to your ingredients.
Ingredients
- 8 oz cremini mushrooms sliced
- 2 TBSP unsalted butter divided
- ⅛ tsp red pepper flakes optional, crushed
- 2 cloves garlic minced
- 1 shallot 1/4 cup minced, large
- 2 cups broth (chicken or vegetable)
- 1 cup milk
- ¼ tsp garlic powder
- ¼ tsp salt plus extra to taste, sea salt
- ¼ tsp black pepper
- 1 cup orzo pasta
- ¾ cup Parmesan Cheese freshly grated
- 2 cups spinach chopped, fresh
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
- If fresh shallots are unavailable, finely minced white or yellow onion can be substituted.
- Cremini mushrooms are recommended for their deeper flavor, but standard button mushrooms can be used as well.
- Using other small pasta shapes instead of orzo may require adjustments to cooking time and liquid amounts.
- Nutrition information is approximate and based on recipe calculations; please adjust as necessary.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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