Spinach Mushroom Orzo
Looking for a weeknight-friendly side or vegetarian main that checks every box? This Spinach Mushroom Orzo is buttery, savory, and full of garlicky flavor. The orzo cooks quickly, the mushrooms add depth, and the baby spinach brings color and freshness. Whether served on its own or paired with grilled chicken or fish, this dish earns a regular spot in the dinner rotation.
Why I Love This Recipe
This is one of those “everything in one pan” wins. The orzo mimics risotto without the constant stirring, the mushrooms bring that deep umami warmth, and the spinach folds in effortlessly at the end. It’s light yet satisfying and ready in about 20 minutes—perfect for when I want something comforting but not heavy.
Ingredients
- 8 oz orzo pasta
- 1 tablespoon olive oil
- 8 oz mushrooms, sliced (cremini, white button, or a mix)
- 3 cloves garlic, minced
- 4 cups baby spinach
- 2 cups vegetable or chicken broth
- Salt and pepper to taste
- Optional: Grated Parmesan or lemon zest for garnish
Ingredient Notes & Swaps
- Mushrooms: Shiitake, oyster, or even portobello work beautifully.
- Spinach: Baby kale or arugula are great substitutes if spinach isn’t on hand.
- Broth: Use veggie broth for a vegetarian version, or chicken broth for deeper flavor.
- Add protein: Toss in shredded rotisserie chicken, chickpeas, or white beans to bulk it up.
Instructions
1️⃣ Cook the Orzo
In a medium saucepan, bring salted water to a boil. Add orzo and cook until al dente, about 8 minutes. Drain and set aside.
2️⃣ Sauté the Mushrooms & Garlic
In a large skillet, heat olive oil over medium-high heat. Add sliced mushrooms and cook, undisturbed, for 3–4 minutes until browned. Stir and cook another 2 minutes. Add minced garlic and sauté 1 more minute until fragrant.
3️⃣ Add the Spinach
Lower the heat and stir in the baby spinach. Cook until just wilted, about 1–2 minutes.
4️⃣ Combine
Add cooked orzo and broth to the skillet. Stir to combine and let everything simmer gently for 2–3 minutes until the broth reduces slightly and the orzo is coated. Season with salt and pepper to taste.
5️⃣ Garnish & Serve
Serve warm, garnished with grated Parmesan or a touch of lemon zest if desired.
Tips for Success
✔️ Don’t overcook the orzo—keep it al dente so it doesn’t go mushy in the skillet.
✔️ Let mushrooms brown undisturbed for maximum flavor.
✔️ Finish with acid—a squeeze of lemon brightens everything beautifully.
Serving Suggestions
This orzo works as a:
- Side for grilled salmon or chicken
- Bed for poached eggs or roasted veggies
- Main dish with added protein like this light, tangy chicken salad
Pair it with a glass of dry white wine or a chilled sparkling water with cucumber slices for a refreshing combo.
Storage & Leftovers
- Fridge: Store in an airtight container for up to 4 days.
- Reheat: Warm in a skillet with a splash of broth or water to loosen.
- Freezing not recommended: The texture of the spinach and pasta may become mushy.
More Recipes You’ll Love
If this dish hit the spot, you’ll love these savory meals too:
- This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor
- This Instant Pot Lasagna Is My Favorite Way to Make Comfort Food Fast
- This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort
- These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast
- This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit
Final Thoughts
Whether you’re serving this Spinach Mushroom Orzo as a side or spotlighting it as the main event, it’s a fast, flexible dish with real depth. Add it to your weekly rotation—you won’t regret it.
Tried it? Leave a comment and share how you made it your own. And don’t forget to follow along for more simple, delicious meals from my kitchen to yours!
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