Description
A delightful and easy-to-make Mushroom and Spinach Orzo recipe that combines the earthy flavors of mushrooms and the freshness of spinach with a hint of Parmesan cheese and herbs, all tossed with orzo pasta.
Ingredients
Scale
Orzo Pasta:
- 1 cup orzo pasta
Sautéed Mushrooms and Spinach:
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 small shallot, finely chopped
- 2 cups mushrooms, sliced (cremini or button)
- 3 cups baby spinach
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
Finishing Touches:
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- juice of ½ lemon (optional)
Instructions
- Cook Orzo: Cook the orzo according to package directions until al dente. Drain and set aside.
- Sauté Mushrooms and Spinach: In a large skillet, heat olive oil and butter. Sauté shallot and garlic until fragrant. Add mushrooms, salt, pepper, and thyme; cook until mushrooms are browned. Stir in spinach until wilted.
- Combine: Add cooked orzo to the skillet. Mix in Parmesan cheese and parsley. Squeeze lemon juice if desired. Serve warm.
Notes
- For a creamier texture, consider adding a splash of cream or a spoonful of cream cheese.
- To boost protein, incorporate cooked chicken or white beans.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course or Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg
