Go Back
To make Spinach Mushroom Orzo, gather these key ingredients: - 1 cup orzo pasta - 2 cups fresh spinach, chopped - 1 cup mushrooms, sliced (cremini or button) - 1 small onion, diced - 2 cloves garlic, minced - 1 cup vegetable broth - 1/2 cup heavy cream - 1 tablespoon olive oil - 1 teaspoon dried thyme - Salt and pepper to taste - Grated parmesan cheese for garnish (optional) Using the right measurements makes a big difference. Here are some tips: - Orzo pasta is the star, but you can swap it for rice or quinoa if needed. - Fresh spinach gives great flavor. If you don't have it, use frozen spinach. Just thaw and squeeze out excess water. - You can use any mushrooms, but I love cremini for their rich taste. Button mushrooms work too. - If you're out of heavy cream, try milk or a dairy-free cream for a lighter option. - Dried thyme is great, but fresh thyme adds more flavor. Use three times more fresh if you have it. Fresh ingredients bring life to this dish. They enhance flavor and nutrition. Fresh spinach adds vibrant color and vital nutrients. Fresh mushrooms provide a meaty texture that makes the meal hearty. Always choose fresh whenever you can. The taste will shine through in every bite. Plus, local farmers’ markets often have the best produce. When you use fresh ingredients, you make cooking fun and rewarding! {{ingredient_image_1}} Gather all your ingredients. You need: - 1 cup orzo pasta - 2 cups fresh spinach, chopped - 1 cup mushrooms, sliced - 1 small onion, diced - 2 cloves garlic, minced - 1 cup vegetable broth - 1/2 cup heavy cream - 1 tablespoon olive oil - 1 teaspoon dried thyme - Salt and pepper to taste - Grated parmesan cheese for garnish (optional) Wash the spinach and mushrooms well. Chop the spinach into small pieces. Slice the mushrooms thinly. Dice the onion small, and mince the garlic finely. This prep makes cooking quick and easy. Heat the olive oil in a large skillet over medium heat. Once hot, add the diced onion. Cook for about 3-4 minutes until the onion looks clear. Next, add the sliced mushrooms. Cook for another 5 minutes. You want them soft and golden. Now, stir in the minced garlic and dried thyme. Cook this for one more minute. The smell will be lovely and fragrant. This base adds great flavor to your dish. Add the orzo pasta to the skillet. Stir it well with the mushroom mix. Next, pour in the vegetable broth. Bring it to a simmer. Cook uncovered, stirring often for about 10 minutes. The orzo should be tender, and most of the liquid should be gone. Once the orzo is ready, stir in the chopped spinach and heavy cream. Cook for another 2-3 minutes. The spinach will wilt nicely, and the mix will become creamy. Season with salt and pepper. Taste it to make sure the flavors are just right. Serve warm and add grated parmesan cheese on top if you like. Enjoy! To make great Spinach Mushroom Orzo, use a large skillet. This helps heat evenly. Start by heating olive oil over medium heat. Sauté the onion first until it turns soft. Then, add mushrooms and let them cook until golden. This step builds a nice flavor base. Always stir often to avoid sticking. When adding garlic and thyme, cook briefly to keep the flavors fresh. To boost flavor, use fresh ingredients. Fresh spinach and mushrooms bring life to the dish. Adding a splash of lemon juice at the end can brighten it up. You can also sprinkle some chili flakes for a touch of heat. If you love cheese, try using different kinds of cheese for depth. Grated parmesan is a classic choice, but feta can add a nice twist. One common mistake is overcooking the orzo. Keep an eye on it so it stays al dente. Another mistake is not seasoning enough. Taste the dish as you cook and adjust salt and pepper. If it feels bland, it likely needs more seasoning. Lastly, avoid adding spinach too early. Add it just before serving to keep its vibrant color and nutrients. Pro Tips Use Fresh Ingredients: Fresh spinach and mushrooms will enhance the flavor and texture of the dish, making it more vibrant and delicious. Adjust Creaminess: For a lighter version, you can replace heavy cream with half-and-half or a plant-based cream alternative while maintaining a creamy texture. Flavor Boost: Consider adding a splash of white wine after sautéing the mushrooms for an extra layer of flavor before adding the broth. Perfect Cooking Time: Keep an eye on the orzo as it cooks; stirring occasionally ensures even cooking and prevents it from sticking to the pan. {{image_2}} You can add protein to make this dish heartier. Chicken or shrimp works great. For chicken, use cooked, diced pieces. Simply stir them in with the spinach. For shrimp, add raw shrimp during the last few minutes of cooking. They cook quickly and add a nice flavor. Both options make the dish filling and tasty. To make this recipe vegan, swap the heavy cream for coconut milk or a nut cream. These alternatives give a creamy texture without dairy. Use vegetable broth with no added animal products too. You can also skip the cheese or use a vegan cheese. These simple swaps keep the dish rich and satisfying. If you need a gluten-free meal, choose gluten-free orzo. Many brands offer this option, so check your local store. You can also use rice or quinoa instead of orzo. They will change the texture but still taste great. Just adjust the cooking time based on what you choose. To store leftovers, let the orzo cool to room temperature. Then, place it in an airtight container. This will keep it fresh for about 3 to 4 days in the fridge. Make sure to label the container with the date. This way, you remember when you made it! If you want to freeze the orzo, first cool it completely. Then, put it in a freezer-safe container or a zip-top bag. Press out as much air as you can before sealing. This orzo can last up to 3 months in the freezer. Just remember to label it! To reheat, you can use the microwave or the stovetop. If using the microwave, place it in a bowl and add a splash of broth or water. This keeps it moist. Heat it in short bursts, stirring in between. If using the stovetop, warm it in a skillet over low heat. Stir occasionally, adding more broth as needed. Enjoy your tasty meal again! Yes, you can use frozen spinach. Just thaw and drain it first. Frozen spinach works well in this dish. It saves time and still offers great flavor. Fresh spinach adds a nice texture, but frozen is a good option. To make this dish vegan, replace heavy cream with coconut cream or cashew cream. Use vegetable broth without any animal products. Omit grated parmesan or use a vegan cheese. These swaps will keep the dish creamy and tasty. You can serve Spinach Mushroom Orzo with a simple salad or garlic bread. A light soup pairs well too. For protein, grilled chicken or roasted chickpeas are great choices. This dish is versatile and complements many sides. This article explored the key ingredients for Spinach Mushroom Orzo, along with their measurements and the need for freshness. We covered simple steps to prepare and cook the dish, plus useful tips to avoid common mistakes. You can also try various proteins or make it vegan and gluten-free. Remember to store your leftovers properly and reheat them well. Enjoy making this hearty dish, and don’t hesitate to get creative with flavors!

Spinach Mushroom Orzo Delight

A creamy and flavorful dish featuring orzo pasta, fresh spinach, and mushrooms.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 2 cups fresh spinach, chopped
  • 1 cup mushrooms, sliced (cremini or button)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup vegetable broth
  • 0.5 cup heavy cream
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • for garnish grated parmesan cheese (optional)

Instructions
 

  • In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
  • Add the sliced mushrooms to the skillet and cook for another 5 minutes until they're soft and golden.
  • Stir in the minced garlic and dried thyme; cook for an additional minute until fragrant.
  • Add the orzo pasta to the skillet, stirring to combine with the mushroom mixture.
  • Pour in the vegetable broth and bring to a simmer. Cook uncovered, stirring occasionally, for about 10 minutes, or until the orzo is tender and the liquid is mostly absorbed.
  • Stir in the chopped spinach and heavy cream, cook for another 2-3 minutes until the spinach is wilted and the mixture is creamy.
  • Season with salt and pepper to taste, ensuring flavors are well blended.
  • Serve warm, garnished with grated parmesan cheese if desired.

Notes

Grated parmesan cheese can be added for extra flavor.
Keyword mushrooms, orzo, spinach, vegetarian