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Creamy Mushroom and Spinach Orzo Recipe
Ben Carraoli

Creamy Mushroom and Spinach Orzo Recipe

I recently made this creamy mushroom and spinach orzo, 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.
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Prep Time 5 minutes
Cook Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.