I love how this dish brings together tender orzo pasta with fresh spinach and earthy mushrooms—fast, flavorful, and nourishing. It’s perfect for a weeknight dinner when I want something both comforting and smart. Spinach Mushroom Orzo

Why You’ll Love This Recipe

I fell for this recipe because it hits the sweet spot between easy and elevated. The small-grain shape of orzo gives a nice, slightly chewy texture that soaks up flavors beautifully. The mushrooms add a rich, umami earthiness, and the spinach brings a vibrant green freshness and nutrients. I appreciate how you can finish it simply, or dress it up with extras like Parmesan or lemon. It’s flexible enough for a quick solo dinner or to serve friends, and it doesn’t feel like a rushed “just throw something together” meal.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 cup orzo pasta
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
8 ounces mushrooms (button or cremini), sliced
4 cups fresh spinach
½ cup vegetable or chicken broth
¼ cup grated Parmesan cheese (optional)
Salt, to taste
Pepper, to taste
1 teaspoon Italian seasoning (optional)
Juice of half a lemon (optional)

Directions

Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente (usually about 8-10 minutes). Drain in a colander and set aside.
In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and sliced mushrooms to the skillet. Cook for 5-7 minutes until the mushrooms are tender.
Stir in the fresh spinach and cook an additional 2-3 minutes until wilted.
Add the cooked orzo to the skillet along with the vegetable or chicken broth. Stir well to combine and cook for about 2 minutes until heated through.
Season with salt, pepper, and Italian seasoning (if using). Remove from heat and fold in the grated Parmesan cheese and lemon juice, if desired.
Serve warm, optionally garnished with extra Parmesan and lemon slices.

Servings and Timing

Serves: 4 people
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Vegan option: Use vegetable broth and skip the Parmesan cheese. The flavor of mushrooms and spinach still comes through beautifully.
Creamy version: Stir in a little heavy cream or your favorite non-dairy alternative at the end of cooking to make it rich and luxurious.
With protein: Add grilled chicken, shrimp, or tofu for more substance. Cook the protein separately, then fold it in when you’re adding the spinach and mushrooms.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a little broth or water in the pan to restore moisture and prevent the orzo from drying out. If freezing, let it cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

FAQs

How do I store leftover Spinach Mushroom Orzo?

I keep leftovers in an airtight container in the fridge, and it stays good for about three days. When reheating, I add a splash of broth or water to refresh the texture.

Can I freeze this dish?

Yes — after it’s fully cooled, I transfer it to a freezer-safe container and freeze it for up to three months. Then I thaw it overnight in the fridge and gently reheat on the stove.

What can I substitute for orzo if I don’t have it?

If orzo isn’t available, you can use a small pasta like ditalini or even a grain like quinoa or rice; the texture will differ, but the dish will still turn out flavorful.

Is this dish gluten-free?

Traditional orzo is made from wheat, so it’s not gluten-free. But you can use gluten-free orzo alternatives made from corn, rice or quinoa and get a very similar result.

Can I make this ahead of time?

Yes — you can prepare it ahead, but know that the orzo may absorb more liquid while sitting in the fridge. When reheating, add a bit more broth or water to maintain the right texture.

Conclusion

This Spinach Mushroom Orzo is exactly the kind of dish I keep in my cooking rotation. It’s quick to make, satisfying to eat, and packed with good ingredients. Whether I’m cooking just for myself on a busy evening or hosting friends and want something that feels comfortable yet thoughtful, this recipe delivers. I hope you’ll enjoy it as much as I do.