Go Back
Delicious spinach mushroom orzo made with fresh ingredients in a creamy sauce.

Spinach Mushroom Orzo

Warm and inviting, this Spinach Mushroom Orzo dish features a flavorful combination of earthy mushrooms and fresh spinach, perfect for a weeknight dinner or to impress guests.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 oz Orzo Pasta
Oil
  • 1 tablespoon Olive Oil
Vegetables
  • 8 oz Mushrooms, sliced Use fresh mushrooms for best flavor.
  • 3 cloves Garlic, minced
  • 4 cups Baby Spinach Add last to preserve color and nutrients.
Cheese
  • 1/4 cup Parmesan Cheese, grated Can substitute with feta for a different flavor.
Seasoning
  • Salt and Black Pepper To taste.
  • Red Pepper Flakes Optional.
  • Fresh Parsley, chopped Optional for garnish.

Method
 

Cooking Orzo
  1. Cook the orzo according to package instructions until al dente; drain and set aside.
Sautéing Mushrooms
  1. Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and sauté for 5–7 minutes until browned.
  2. Stir in minced garlic and cook for an additional 1–2 minutes until fragrant.
Incorporating Spinach
  1. Add baby spinach to the skillet and cook for 2–3 minutes until wilted.
Combining Ingredients
  1. Combine the cooked orzo with the mushroom and spinach mixture.
Seasoning
  1. Remove from heat and sprinkle with Parmesan cheese; season with salt and black pepper to taste.
Garnishing
  1. Garnish with red pepper flakes and parsley if desired, then serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop to prevent the orzo from overcooking.