If you’re craving a cozy, one-pan meal that feels both comforting and a little bit fancy, Spinach Mushroom Orzo is about to become your new favorite recipe. Imagine tender orzo bathed in a savory vegetable broth, mingled with earthy mushrooms and vibrant baby spinach, all finished off with a luscious toss of Parmesan and a little butter for creamy richness. Whether you whip this up for a quick weeknight dinner or serve it alongside your holiday favorites, Spinach Mushroom Orzo brings together everyday ingredients to make a family-pleasing pasta that tastes as good as it looks.
Ingredients You’ll Need
There’s nothing fussy here—just a handful of fresh, flavorful ingredients, each playing a key role in making your Spinach Mushroom Orzo stand out. From the first sizzle of onions to that cheesy finishing touch, every component adds something special, whether it’s depth, creaminess, or a pop of color.
- Olive oil: The start of any good sauté, olive oil gives everything a silky, flavorful base and helps those veggies shine.
- Yellow onion (diced): Adds a subtle sweetness and aromatic backbone to the entire dish.
- Garlic (minced): The fastest way to amp up the aroma and add a savory bite that ties the whole skillet together.
- Cremini or white mushrooms (sliced): Earthy, meaty mushrooms make Spinach Mushroom Orzo hearty and full of umami flavor.
- Dry orzo pasta: These tiny, rice-shaped pasta pieces cook perfectly in broth and soak up every drop of flavor.
- Vegetable broth: Infuses the orzo with delicious depth, making each bite more than just ordinary pasta.
- Fresh baby spinach (packed): For a vibrant green boost and extra nutrition, tender spinach melts beautifully into the mix.
- Grated Parmesan cheese: Adds creamy, salty complexity and helps create that irresistible finish.
- Butter: A final swirl of richness to bring out the flavors and round out the sauce.
- Crushed red pepper flakes (optional): For those who like a gentle kick, a dash of pepper flakes adds subtle heat.
- Salt and black pepper (to taste): Don’t forget to taste and season—these basics let all the other flavors shine!
How to Make Spinach Mushroom Orzo
Step 1: Sauté Onion and Garlic
Start by heating olive oil in a large skillet over medium heat. Add the diced yellow onion and cook for about 3 to 4 minutes until it turns soft and fragrant. Once the onion is translucent, toss in your minced garlic and let it sizzle for another 30 seconds. This duo is the foundation of flavor for Spinach Mushroom Orzo, so give them a little love before moving on!
Step 2: Cook the Mushrooms
Add the sliced mushrooms next. Watch as your pan fills with their woodland aroma! Sauté these for 5 to 6 minutes until they release their moisture and start to brown. Let them soak up the garlicky oil—this gives Spinach Mushroom Orzo its signature earthiness.
Step 3: Toast the Orzo
Now, stir in the dry orzo pasta. Give it a quick, gentle toast for about 2 minutes, stirring so it doesn’t stick. This simple step brings a nutty undertone to the Spinach Mushroom Orzo and helps develop flavor in every bite.
Step 4: Add Broth and Simmer
Pour in your vegetable broth. Bring everything to a gentle simmer, then let it cook for 8 to 10 minutes. Stir occasionally so the orzo cooks evenly and soaks up that savory broth. You’ll know it’s ready when the orzo is tender, and most of the liquid has almost magically disappeared.
Step 5: Wilt the Spinach
Stir in the fresh baby spinach. It might look like a lot, but the spinach wilts down in just a minute or two, melting into the orzo without overwhelming the dish. Along with its gorgeous color, it leaves Spinach Mushroom Orzo feeling fresh and extra nourishing.
Step 6: Finish with Parmesan, Butter, and Seasonings
When the spinach is perfectly wilted, stir in the grated Parmesan cheese, butter, and a pinch of red pepper flakes if you love a pop of heat. Taste and add salt and black pepper as needed. Everything will come together in a creamy, rich finish that’s hard to resist!
How to Serve Spinach Mushroom Orzo
Garnishes
Nothing elevates Spinach Mushroom Orzo like some fun garnishes! Sprinkle extra grated Parmesan on top for a cheesy flourish, or add fresh chopped parsley for a burst of color and freshness. A quick grind of black pepper, a drizzle of olive oil, or a scatter of lemon zest also brings out new layers of flavor.
Side Dishes
This dish shines as a standalone meal, but it’s also delicious with a crisp green salad, a slice of crusty bread for scooping, or some roasted veggies on the side. For heartier appetites, serve Spinach Mushroom Orzo alongside grilled chicken, seared tofu, or a piece of salmon.
Creative Ways to Present
Get a little fancy by serving your Spinach Mushroom Orzo in individual ramekins, or spoon it onto a large, shallow platter with swirls of olive oil and freshly cracked pepper. You can even stuff it into roasted bell peppers for a unique, visually striking entrée at your next dinner gathering!
Make Ahead and Storage
Storing Leftovers
Spinach Mushroom Orzo keeps beautifully in the fridge for up to 4 days. Scoop leftovers into an airtight container and cool them completely before covering. The flavors seem to deepen by day two, making tomorrow’s lunch something to look forward to!
Freezing
If you want to stock your freezer, this dish does well when cooled completely and frozen in single-serve containers. Just be sure to wrap them well to avoid freezer burn. The orzo may soften a bit after thawing, but the taste will still be fantastic.
Reheating
For best results, reheat Spinach Mushroom Orzo gently in a skillet over low heat, splashing in a little extra broth or water if it needs loosening up. You can also microwave it, stirring halfway through, until it’s hot all the way through. Add a fresh sprinkle of Parmesan or a pat of butter just before serving for that just-cooked taste.
FAQs
Can I use a different pasta instead of orzo?
Absolutely! While orzo lends a velvety, risotto-like texture, you can substitute other small, quick-cooking pasta shapes like ditalini or small shells. Just watch the cooking time and adjust the liquid if needed.
How can I make Spinach Mushroom Orzo vegan?
To make this dish totally plant-based, just skip the Parmesan cheese (or use a vegan version) and replace the butter with a plant-based butter or a drizzle of extra olive oil. You’ll still get that signature creamy finish!
What proteins work well stirred into Spinach Mushroom Orzo?
Grilled chicken, roasted chickpeas, or sautéed shrimp are all fantastic additions. If you want to keep it vegetarian, try tossing in some white beans or cubes of tofu for an extra punch of protein without complicating the recipe.
Can I substitute kale or arugula for the spinach?
Definitely! Kale will need a couple of extra minutes to soften, while arugula wilts down quickly and adds a lovely peppery note. Use whatever leafy green you have on hand to keep your Spinach Mushroom Orzo fresh and interesting.
Is it possible to make Spinach Mushroom Orzo creamy without cheese?
You sure can! Stir in a splash of unsweetened plant-based cream, or a spoonful of vegan cream cheese, just before serving. This keeps the dish creamy and luscious, even without the dairy.
Final Thoughts
Ready to bring a little joy to your kitchen? Spinach Mushroom Orzo is that reliable, feel-good recipe you’ll find yourself reaching for again and again. It’s weeknight-easy, dinner-party worthy, and the perfect way to turn simple ingredients into a truly satisfying meal. Give it a try and watch everyone fall for its cheesy, earthy, vibrant charm!
Print
Spinach Mushroom Orzo Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A delightful and comforting one-pot pasta dish, Spinach Mushroom Orzo is a vegetarian recipe that combines the earthy flavors of mushrooms with the freshness of spinach, all enveloped in a creamy Parmesan sauce. Perfect for a quick and satisfying weeknight meal.
Ingredients
Ingredients:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 8 ounces cremini or white mushrooms, sliced
- 1 cup dry orzo pasta
- 2 cups vegetable broth
- 3 cups fresh baby spinach, packed
- 1/4 cup grated Parmesan cheese
- 1 tablespoon butter
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened.
- Stir in the garlic and cook until fragrant. Add the sliced mushrooms and cook until browned.
- Add the dry orzo and toast for 2 minutes. Pour in the vegetable broth and simmer until the orzo is tender.
- Stir in the spinach and cook until wilted. Add Parmesan, butter, and red pepper flakes if using. Season with salt and pepper.
- Serve warm.
Notes
- You can add cooked chicken or chickpeas for extra protein.
- Substitute kale or arugula for spinach if desired.
- For a creamier version, stir in a splash of cream or cream cheese at the end.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg
