This mushroom and spinach orzo is a quick and easy weeknight meal! With just a few ingredients, you can have a hearty, healthy dinner in no time!

Mushroom Spinach Orzo
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I love this mushroom orzo recipe because it’s a great meatless main dish that still has a lot of umami flavor, thanks to the mushrooms. This recipe also works as a side dish, if you like. It tastes creamy but there isn’t any heavy cream in this dish. The magic comes from a combination of starchy pasta water and freshly grated Parmesan. 

Ingredients and Substitutions

  • Orzo – This rice-shaped pasta cooks quickly and releases just enough starch to create a creamy texture when mixed with the reserved pasta water. You can also use gluten-free orzo like DeLallo if needed, but the sauce won’t be quite as creamy.
  • Mushrooms – Baby bella mushrooms add a meaty, savory flavor. You can swap for white button, cremini mushrooms, or a mix of mushrooms for more depth.
  • Shallot– This helps add a savory flavor to the dish. You could substitute with 1/2 small white or yellow onion.
  • Spinach– Adding a little fresh spinach is an easy way too boost the veggies in this recipe, without any extra work! I recommend using baby spinach but if you’re working with regular spinach, just tear it into smaller pieces before adding to the pan.
  • Garlic – Fresh garlic is best here, but you could use ½ teaspoon garlic powder in a pinch.
  • Parmesan – Go for freshly grated Parmesan cheese. Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly.
  • Pasta Water – Don’t forget to save your pasta water! The starchy water helps the cheese melt into a luscious, creamy sauce.
  • Butter – A little butter adds richness and helps brown the mushrooms. You could use olive oil, but butter gives the best flavor.
  • Lemon Juice– A little fresh lemon juice adds a bright, fresh flavor. You can add a little lemon zest too, if you like!
  • Salt & Pepper – Don’t be shy with the black pepper. The seasoning is essential!
Mushroom Orzo

What is Orzo?

Orzo may look like large grains of rice, but it’s actually pasta. You can find it at all major grocery stores. It cooks faster than most other pasta shapes, making it perfect for quick dinner recipes like this one. If you’re looking for a gluten-free option, try Banza’s chickpea rice. Just keep in mind it won’t be quite as creamy, since starch from the pasta is part of the magic behind this sauce.

How to Make This Mushroom Orzo Skillet

Bring a large pot of salted water to a boil. Add the orzo and cook until al dente. Reserve one cup of the pasta water, then drain the pasta.
In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and salt. Cook for 5-7 minutes, stirring occasionally, until browned and tender.
Stir in the shallots and garlic and cook for 1-2 more minutes until fragrant.
Remove the skillet from heat. Add the reserved pasta water and Parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth. Stir in the orzo and spinach.
Season with salt and pepper, a squeeze of lemon juice, and an extra sprinkle of Parmesan.

What to Serve with Orzo

This Mushroom Orzo Skillet is a complete meal on its own, but you could serve it with a simple green salad, roasted asparagus, or air fryer green beans for more veg on the plate. It also makes a great side dish for grilled tofu, tempeh, or a veggie burger!

How to Store Leftovers

​Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave with a splash of water or vegetable broth to loosen the sauce. This dish doesn’t freeze well due to the cheese, so it’s best enjoyed fresh.

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Mushroom Orzo

Mushroom and Spinach Orzo

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  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: Serves 4
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This mushroom and spinach orzo is a quick and easy weeknight meal! With just a few ingredients, you can have a hearty healthy dinner in no time!

Ingredients

Units Scale
  • 8oz dried orzo pasta
  • 1 cup reserved pasta water
  • 1 tablespoon butter
  • 8oz baby bella mushrooms, sliced
  • 1/2 teaspoon salt
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 1 cup baby spinach
  • 1 teaspoon fresh lemon juice
  • Salt & pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add the orzo and cook until al dente. Just before draining, reserve one cup of pasta water and set aside.
  2. In a large skillet, melt the butter over medium heat. Add the mushrooms and salt. Sauté for 5-7 minutes until browned.
  3. Add the garlic and shallot and cook for 2-3 more minutes.
  4. Remove the mushrooms heat. Add the reserved pasta water and Parmesan, stirring until smooth and creamy.
  5. Add the cooked orzo, baby spinach, and lemon juice and stir until combined and creamy.
  6. Season with black pepper and salt to taste. Serve with additional Parmesan cheese, if desired.