Spinach Mushroom Orzo

 

Ingredients

8 oz (225g) orzo pasta (use gluten-free orzo if needed)

1 tablespoon extra-virgin olive oil

8 oz cremini or white button mushrooms, sliced

3 garlic cloves, finely minced

4 cups packed baby spinach (about 5 oz)

¼ cup freshly grated Parmesan cheese (plus extra for serving)

Kosher salt and freshly ground black pepper, to taste

Optional garnishes:

Pinch of red pepper flakes (for gentle heat)

1–2 tablespoons chopped fresh parsley (for brightness)

Instructions

Cook the Orzo

Bring a pot of salted water to a boil. Cook orzo according to package directions until al dente (usually 8–10 minutes). Drain, rinse lightly if not serving immediately, and set aside.

Sauté the Mushrooms

In a large skillet or sauté pan, heat olive oil over medium heat. Add sliced mushrooms in a single layer (work in batches if needed). Cook undisturbed for 2–3 minutes to encourage browning, then stir occasionally until deeply golden and tender—about 5–7 minutes total.

Awaken the Aromatics

Add minced garlic to the skillet and stir constantly for 1–2 minutes, until fragrant but not burnt. The garlic should sizzle gently, not brown.

Wilt the Spinach

Toss in the baby spinach in handfuls, stirring until fully wilted and bright green—about 2–3 minutes. The residual heat from the mushrooms will soften the leaves quickly.

Unite the Components

Add the cooked orzo to the skillet. Use tongs or a spoon to gently toss everything together until the pasta is evenly coated in olive oil and infused with the savory mushroom flavor.

Finish with Cheese & Seasoning

Remove the skillet from heat. Sprinkle Parmesan over the top and stir until melted into the warm pasta. Season generously with salt and black pepper to taste.

Garnish and Serve

Plate immediately and top with a pinch of red pepper flakes and a sprinkle of fresh parsley, if using. Serve warm—ideally with crusty bread on the side.

Serving Suggestions

As a main dish: Pair with a simple arugula salad and lemon vinaigrette.

As a side: Complement grilled salmon, roasted chicken, or a frittata.

For extra richness: Stir in a tablespoon of butter or a splash of lemon juice at the end.

Make it heartier: Add white beans or crumbled feta for extra protein.

Frequently Asked Questions

Can I use frozen spinach?

Yes—thaw and squeeze out excess water first to avoid a watery dish. Use about 1 cup thawed spinach.

Can I make this vegan?

Absolutely! Swap Parmesan for a plant-based hard cheese or a sprinkle of nutritional yeast for a cheesy, umami finish.

What kind of mushrooms work best?

Cremini (baby bella) mushrooms offer the best balance of flavor and affordability. Shiitake or oyster mushrooms add gourmet depth if you’re feeling fancy.

Can I prepare this ahead?

Yes—store in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to revive moisture.

Allergy Information

Contains: Dairy (Parmesan)

Gluten: Present in traditional orzo (use certified GF orzo to make it gluten-free)

Free from: Nuts, soy, eggs, shellfish

Vegetarian: Yes

Vegan option: Use nutritional yeast or vegan Parmesan

Nutrition Facts

(Per serving, recipe serves 4)

Calories: 280

Protein: 10g

Fat: 8g (Saturated: 3g)

Carbohydrates: 42g

Fiber: 3g

Sugar: 2g

Sodium: 220mg

Values may vary based on cheese brand and orzo type.

This Spinach Mushroom Orzo is proof that big flavor doesn’t require a long list of ingredients or hours in the kitchen. With just a handful of pantry staples and fresh produce, you can create a dish that’s nourishing, satisfying, and deeply comforting. Whether you’re cooking for one or feeding a family, it’s a versatile, veggie-packed meal that never fails to please. So grab your skillet, slice those mushrooms, and treat yourself to a bowl of warm, savory goodness tonight.