Can I make this spinach mushroom orzo dairy-free?

Absolutely! Substitute the Parmesan cheese with nutritional yeast or your favorite dairy-free cheese alternative. You'll still get a creamy, flavorful result.

What mushroom varieties work best in this recipe?

Cremini mushrooms offer a balanced flavor, but you can use portobello for deeper flavor, shiitake for an earthy taste, or white button mushrooms for a milder option. A mix of varieties creates interesting texture and flavor complexity.

Is orzo pasta or rice?

Orzo is a small, rice-shaped pasta made from semolina flour. Despite its appearance, it cooks like pasta rather than rice, absorbing flavors beautifully while maintaining a pleasing texture.

Can I add protein to this spinach mushroom orzo?

Yes! This dish works wonderfully with added protein. Try adding grilled chicken, sautéed shrimp, white beans, or crispy tofu cubes. Add them near the end of cooking to maintain their texture.

How can I make this recipe ahead of time?

Prepare through Step 5, slightly undercooking the orzo. Refrigerate, then reheat gently with a splash of broth, adding the spinach, cheese, and lemon juice just before serving.

Is this recipe suitable for freezing?

Yes! Freeze in portion-sized containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently with a splash of broth to refresh the texture.

Can I use frozen spinach instead of fresh?

Yes, substitute with 3 oz (about 1 cup) of frozen spinach, thawed and well-drained. Add it slightly earlier in the cooking process to ensure it warms through completely.

What can I substitute for orzo if I can't find it?

Small pasta shapes like ditalini, acini di pepe, or fregola make good substitutes. Pearl couscous (Israeli couscous) also works well with a slightly different texture.

Quick Stunning Spinach Mushroom Orzo Everyone Will Love

Name: Spinach Mushroom Orzo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1½ cups orzo pasta (about 10 oz); 8 oz cremini mushrooms, sliced; 6 oz fresh spinach, roughly chopped; 3 tablespoons extra virgin olive oil; 4 cloves garlic, minced (about 2 tablespoons); 1 small onion, finely diced (about ½ cup); 3 cups vegetable or chicken broth (low-sodium recommended); ⅓ cup grated Parmesan cheese; 2 tablespoons fresh lemon juice (approximately half a lemon); 1 teaspoon dried thyme (or 1 tablespoon fresh); ½ teaspoon red pepper flakes (optional, for heat); Salt and freshly ground black pepper to taste; ¼ cup fresh basil or parsley, chopped (for garnish); Additional Parmesan for serving (optional)

Description

This Mediterranean-inspired Spinach Mushroom Orzo dish combines earthy mushrooms, nutrient-rich spinach, and tender pasta in a harmonious blend that’s both elegant and comforting. Ready in just 40 minutes, it delivers restaurant-quality flavor with minimal effort, perfect for both weeknight dinners and special occasions.

Ingredients

Scale

1½ cups orzo pasta (about 10 oz)
8 oz cremini mushrooms, sliced
6 oz fresh spinach, roughly chopped
3 tablespoons extra virgin olive oil
4 cloves garlic, minced (about 2 tablespoons)
1 small onion, finely diced (about ½ cup)
3 cups vegetable or chicken broth (low-sodium recommended)
⅓ cup grated Parmesan cheese
2 tablespoons fresh lemon juice (approximately half a lemon)
1 teaspoon dried thyme (or 1 tablespoon fresh)
½ teaspoon red pepper flakes (optional, for heat)
Salt and freshly ground black pepper to taste
¼ cup fresh basil or parsley, chopped (for garnish)
Additional Parmesan for serving (optional)

Instructions

Begin by washing and slicing your mushrooms uniformly, about ¼-inch thick. Chop the spinach, mince the garlic, and dice the onion.
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
Add the remaining tablespoon of olive oil along with the sliced mushrooms to the skillet. Season with ¼ teaspoon salt and a pinch of pepper. Cook for 5-7 minutes until the mushrooms release their moisture and become golden brown.
Add the dry orzo pasta to the skillet and stir for 1-2 minutes to lightly toast it. Pour in the vegetable or chicken broth, dried thyme, and red pepper flakes if using. Bring to a gentle boil, then reduce heat to maintain a steady simmer. Cover and cook for about 10-12 minutes, stirring occasionally.
When the orzo is almost tender and most of the liquid has been absorbed, add the chopped spinach in batches, stirring until it wilts (about 2-3 minutes).
Remove the skillet from heat. Stir in the Parmesan cheese and fresh lemon juice. Taste and adjust seasoning with additional salt and pepper as needed. Allow to rest for 2-3 minutes before serving.
Sprinkle with fresh chopped herbs and additional Parmesan if desired. Serve immediately in warm bowls.

Notes

Pat mushrooms dry with paper towels instead of rinsing them to prevent them from becoming waterlogged.
Don’t rush the mushroom browning step – properly caramelized mushrooms contribute deep, savory flavor.
For a dairy-free version, substitute the Parmesan cheese with nutritional yeast.
You can use frozen spinach (3 oz or about 1 cup), thawed and well-drained.
For meal prep, consider undercooking the orzo slightly as it will continue absorbing liquid.
This dish pairs wonderfully with grilled chicken, seared salmon, or baked tofu for added protein.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1½ cups
Calories: 385
Sugar: 3g
Sodium: 650mg
Fat: 13g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 4g
Protein: 14g
Cholesterol: 10mg

Keywords: spinach mushroom orzo, one-pot pasta, quick dinner recipe, vegetarian pasta, Mediterranean orzo, creamy orzo, healthy pasta dish