Do Share Recipe

Creamy Mushroom and Spinach Orzo Recipe | Rich & Flavorful

I recently made this creamy mushroom and spinach orzo recipe, and honestly, I was surprised by how comforting and flavorful it turned out. The rich creaminess mixed with earthy mushrooms and soft orzo felt like the perfect cozy bowl of food after a long day. I loved how quickly it came together, and the whole dish tasted like something you’d get at a restaurant.

Every bite had that warm depth from the mushrooms and a fresh pop from the spinach. It reminded me a bit of other easy pasta dishes I enjoy, like Salmon Pasta Salad Recipe. It’s now one of those recipes I know I’ll keep making again and again.

Ingredients

Here’s everything you need, along with why each ingredient works so well.

2 tablespoons olive oil, divided — perfect for sautéing mushrooms without burning and adds great base flavor.
1 pound baby bella mushrooms, sliced — gives a meaty texture and deep umami taste.
Salt and pepper, to taste — enhances all the flavors throughout the dish.
2 tablespoons salted butter, divided — adds richness and helps bind the creamy texture.
1 medium onion, finely diced — brings light sweetness and aromatic depth.
3 cloves garlic, minced — fresh garlic makes the flavor sharper and more vibrant.
2 cups uncooked orzo pasta — cooks quickly and absorbs the sauce beautifully.
3¾ cups low-sodium chicken broth (room temperature) — keeps salt levels controlled and blends smoothly with cream.
½ cup heavy cream (room temperature) — adds luxurious creaminess.
½ cup milk (room temperature) — balances the sauce so it’s creamy but not overly heavy.
1 teaspoon Italian herb seasoning — brings a mix of herbs for warm background flavor.
More salt and pepper, as needed — for final seasoning adjustments.
½ cup freshly grated Parmesan cheese — melts smoother than packaged cheese and boosts flavor.
4 oz baby spinach, roughly chopped — adds freshness, color, and nutrients.
¼ cup fresh parsley, chopped — brightens the finished dish with herby freshness.

Note: Serves 4

Variations

A few fun ways to switch up the recipe:

For a dairy-free option, use coconut milk or a creamy plant-based milk and swap Parmesan for a vegan cheese.
Add protein by mixing in cooked chicken, shrimp, or crispy bacon near the end.
For a flavor punch, add red pepper flakes for spice, or a squeeze of lemon before serving.
Swap spinach for kale or chard for a heartier, earthier green.
Make it extra creamy by adding a spoonful of cream cheese at the end.

For dessert inspiration after this meal, you could also try making a rich and indulgent Turtle Lasagna Dessert Recipe, which pairs beautifully with lighter pasta dishes like this orzo.

Cooking Time

Prep Time: 5 minutes
Cooking Time: 35 minutes
Total Time: 40 minutes

Equipment You Need

12-inch skillet — wide enough to cook everything in one pan.
Cutting board — for prepping all the veggies.
A wooden spoon or spatula — helps prevent the orzo from sticking.
Measuring cups and spoons — ensures perfect proportions.

How to Make Creamy Mushroom and Spinach Orzo

A simple, step-by-step process anyone can follow.

Sauté the mushrooms

Heat 1 tablespoon of olive oil in a large skillet and cook half the mushrooms until browned, seasoning lightly with salt and pepper. Remove and repeat with the second batch. Browning in batches helps avoid sogginess and gives deeper flavor.

Build the flavor base

Add 1 tablespoon butter to the same skillet and sauté the diced onion until soft and translucent. Stir in the garlic and cook just until fragrant, being careful not to burn it. This forms the aromatic foundation of the dish.

Toast the orzo and simmer

Add the orzo and stir for a minute to coat it with butter and toast it lightly. Pour in the broth, heavy cream, and milk, then season with Italian herbs, salt, and pepper. Bring to a boil, reduce to a simmer, and stir often until the orzo becomes tender and creamy.

Finish with cheese, greens, and herbs

Remove the skillet from the heat and stir in the remaining butter and Parmesan until melty and smooth. Fold in the chopped spinach and parsley until the spinach wilts gently. Add more Parmesan or pepper to taste and serve warm.

Additional Tips for Making This Recipe Better

Here are a few things I learned after making it:

I always use room-temperature cream and milk so the sauce stays silky and doesn’t curdle.
I find fresh Parmesan melts better and creates a smoother sauce than pre-shredded cheese.
Cooking mushrooms in two batches gives a deeper, richer flavor, so I never skip that step.
If the orzo thickens too much after sitting, I stir in a splash of warm broth to revive it.
I adjust salt at the very end — the Parmesan is salty, so it’s best to season gradually.

How to Serve Creamy Mushroom and Spinach Orzo

This dish looks beautiful served warm in deep bowls with an extra sprinkle of Parmesan on top. A little chopped parsley or cracked pepper adds great color. You can enjoy it as a main dish or pair it with grilled chicken, sautéed shrimp, roasted vegetables, or garlic bread for a complete meal.

Nutritional Information

Approximate nutrition per serving:

Calories: ~605
Protein: ~24 g
Carbohydrates: ~72 g
Fat: ~26 g

Make Ahead and Storage

Refrigerating:
Store leftovers in an airtight container in the fridge for 3–4 days. Add a splash of broth or milk when reheating to bring back the creamy texture.

Freezing:
Freeze in a sealed container for up to 2 months. Thaw in the fridge overnight, then reheat gently with added liquid to refresh the sauce.

Reheating:
Warm it over low to medium heat, stirring occasionally. Avoid boiling so the dairy doesn’t separate.

Why You’ll Love This Recipe

Here’s why this creamy mushroom and spinach orzo is so easy to fall in love with:

It’s a one-pan meal, making cleanup quick and easy — perfect for busy nights.
The flavor is cozy and satisfying, combining creamy sauce, earthy mushrooms, and fresh greens.
You can customize it with veggies, proteins, or dairy-free swaps without losing its charm.
It works wonderfully as either a main dish or a side dish, making it versatile for dinners.
The leftovers taste great and reheat beautifully, so it’s ideal for meal prep.

Ben Carraoli