Tasty Mushroom Spinach Orzo

This one-pan creamy spinach mushroom orzo brings risotto-like comfort without all the fuss. Everything comes together in a single skillet where the tender orzo gets cozy with earthy mushrooms and fresh spinach in a velvety sauce. It's your answer to those busy nights when you want something fancy but don't have hours to spend in the kitchen.

I whipped up this dish during one super busy week when I wanted comfort food but couldn't deal with a sink full of dishes. My family couldn't stop raving about how creamy it turned out, and now they ask for it every week on our dinner menu.

What You'll Need

• Olive oil: Forms the foundation for getting those mushrooms nice and golden
• Baby bella mushrooms: Give that meaty, rich taste that makes this dish feel substantial
• Orzo pasta: Looks like rice but cooks faster, making it ideal for this quick risotto-style meal
• Chicken broth: Gets soaked up by the pasta, adding tons of flavor along the way
• Garlic: Brings that crucial flavor punch that balances the creaminess
• Italian seasoning: Gives you multiple herb flavors without opening ten different jars
• Paprika: Adds a slight warmth and gorgeous color throughout the dish
• Fresh spinach: Melts right into the creamy mix, bringing color and goodness
• Heavy cream: Creates that smooth, indulgent texture that makes everyone come back for seconds
• Red pepper flakes: Adds just enough heat to cut through all that richness

Cooking Walkthrough

Get Those Mushrooms Going:

Sauté your sliced mushrooms with olive oil on medium high for about 1-2 minutes until they start releasing moisture and browning. Throw in some salt and pepper to bring out their flavor. Take half the cooked mushrooms out and set them aside - you'll use them later to add extra texture.

Start Your Orzo Base:

Toss your dry orzo straight into the pan with the remaining mushrooms to build flavor from the ground up. Pour chicken broth over everything - the pasta will drink this up as it cooks. Mix in your minced garlic, Italian seasoning, smoked paprika and salt. All these flavors will soak into the orzo as it softens.

Let It Bubble Away:

Bring everything to a quick boil, then turn it down to a gentle simmer on medium low. The orzo will slowly soak up all that tasty broth. Give it a stir now and then so nothing sticks, and let it go for about 5-10 minutes until the orzo feels tender but still has a tiny bit of bite to it.

Add Your Greens:

During the last 5 minutes of cooking, throw in your fresh spinach. The warmth from the pan will wilt it perfectly while keeping its bright color and nutrients. You'll get pretty green flecks throughout your finished dish.

Make It Creamy:

Pour in your heavy cream and stir gently to create a silky sauce that hugs every bit of orzo. Keep the heat low so the cream doesn't break. Now fold those saved mushrooms back in to add some texture contrast and make each bite more interesting.

Season To Taste:

Give it a taste and add more salt or smoked paprika if needed. Right before serving, sprinkle some red pepper flakes on top for a gentle kick that balances out all that creaminess.

Pin it

The baby bella mushrooms really shine in this dish. When you brown them properly, they get this almost meaty quality that makes even the biggest meat lovers forget there's no actual meat in here. My daughter usually picks mushrooms out of everything, but now she asks for this dish specifically, saying these mushrooms taste totally different than usual.

What To Serve With It

This creamy orzo goes great with a simple protein like grilled chicken or quickly cooked shrimp. For a completely meat-free meal, serve it with a tangy arugula salad with lemon dressing. The brightness cuts through the rich orzo for a balanced dinner. If you're having wine, go for something light like Pinot Grigio or a not-too-heavy Chardonnay that won't overpower the subtle flavors.

Prep It Earlier

You can make this up to two days before you need it and keep it in a covered container in your fridge. When you're ready to eat it, add a little bit of broth or cream since the orzo will soak up liquid while it sits. Warm it up slowly on the stove over medium-low heat, stirring every so often until it's hot throughout. Try not to use the microwave if you can help it - it tends to heat unevenly and mess with the creamy texture.

Switch Things Up

Don't have orzo? Small pasta like ditalini or risoni works just as well. Need a dairy-free version? Swap coconut cream for heavy cream and use veggie broth instead of chicken broth. You can also mix up your mushrooms based on what you've got - try combining cremini, shiitake and oyster mushrooms for something extra fancy. Want more protein? Just mix in some cooked chicken, shredded rotisserie chicken or quickly sautéed shrimp right at the end of cooking.

Pin it

With just a handful of ingredients and minimal effort, you'll turn out a fancy dish the whole family will beg for again and again!

Frequently Asked Questions

→ Can I use something lighter instead of heavy cream?

You can swap in half-and-half or whole milk for a less rich version, but your sauce won't be as thick. If you want to avoid dairy, try using unsweetened coconut cream or blended cashew cream.

→ What meat goes well with this mushroom spinach orzo?

This dish tastes great with grilled chicken, cooked shrimp, or pan-seared salmon. If you want to keep it vegetarian but add protein, try adding roasted chickpeas or white beans on top.

→ Can I cook this ahead of time?

You can, but orzo tends to soak up sauce while sitting. When you warm it up later, add a little broth or cream to make it creamy again, and heat it slowly on medium-low.

→ What can I use if I can't get orzo?

Tiny pasta shapes like acini di pepe or pearl couscous work nicely. You could also try arborio rice, though it'll make something more like risotto and might need extra liquid.

→ How do I make this without animal products?

Switch the chicken broth for vegetable broth and use thick coconut milk or cashew cream instead of heavy cream. Many store-bought plant-based creams will work too.

→ Why should I cook half the mushrooms first?

Cooking some mushrooms early lets their flavor mix into the sauce, while saving the rest keeps them firm and makes the dish look nicer when you mix them in at the end.