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Spinach Mushroom Orzo Recipe

Need a new side dish idea? This creamy spinach and mushroom orzo is cheesy, filling, and so simple to prepare.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Side Dish
Cuisine: American, Italian
Keyword: mushrooms, orzo, pasta, spinach mushroom orzo
Servings: 8
Calories: 217kcal


  • 3 Tablespoons butter divided
  • 12 ounces baby portobello mushrooms (sliced)
  • 1 teaspoon minced garlic
  • 2 cups dried orzo pasta
  • 3 cups chicken broth
  • ½ cup shredded Parmesan cheese
  • 2 cups baby spinach
  • salt and pepper to taste
  • garlic powder to taste


  • In a large skillet over medium-high heat, melt 1 Tablespoon butter. Add mushrooms and garlic and cook, stirring often until mushrooms are softened and brown.
  • Lower heat to medium, add remaining butter and orzo. Stir until the pasta starts to turn a light golden brown (it will only take a few minutes).
  • Add chicken broth and bring the mixture to a boil, stirring occasionally. Turn down to a simmer and continue stirring until the pasta is tender and most of the liquid has been absorbed (it will take about 10 minutes).
  • Remove from heat, then add parmesan cheese and spinach, stirring until the cheese is melted and spinach is wilted. Sprinkle with salt, pepper, and garlic powder. Serve warm.


Calories: 217kcal | Carbohydrates: 30g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 471mg | Potassium: 340mg | Fiber: 2g | Sugar: 2g | Vitamin A: 885IU | Vitamin C: 9mg | Calcium: 98mg | Iron: 1mg