🥘 Spinach Mushroom Orzo Skillet with Herbs & Cheese
🌿 Description
Tender orzo simmers in a garlicky broth with sautéed mushrooms and fresh spinach, then gets finished with herbs and melty cheese. It’s rich but still fresh—great as a main or a side.
🛒 Ingredients (Serves 3–4)
- 1 cup orzo pasta
- 2 tbsp olive oil
- 2 cups mushrooms, sliced (button or cremini)
- 3 cloves garlic, minced
- 2 cups fresh spinach
- 2 cups vegetable broth (or chicken broth)
- ½ tsp dried oregano
- ½ tsp dried thyme
- Salt & black pepper, to taste
- ¼ tsp chili flakes (optional)
- ½ cup grated Parmesan cheese
- ½ cup crumbled feta cheese
- 1 tbsp butter (optional, for richness)
- Juice of ½ lemon
- Fresh parsley or basil, chopped (for garnish)
👩🍳 Instructions
- Sauté mushrooms
Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until golden and tender (about 5–6 minutes). - Add garlic & spices
Stir in garlic, oregano, thyme, chili flakes, salt, and pepper. Cook for 1 minute until fragrant. - Toast the orzo
Add orzo and stir for 1–2 minutes to lightly toast—it boosts flavor. - Simmer
Pour in broth, bring to a gentle simmer, and cook uncovered for 8–10 minutes, stirring occasionally, until orzo is tender and creamy. - Add spinach & cheese
Stir in spinach until wilted. Add Parmesan, feta, butter (if using), and lemon juice. Mix until creamy. - Finish & serve
Taste and adjust seasoning. Garnish with fresh herbs and extra cheese.
🍽️ Serving Ideas
- Serve as a main with a crisp salad
- Pair with grilled chicken, shrimp, or tofu
- Add sun-dried tomatoes or olives for extra Mediterranean flair
❓ Q & A
Q: Can I make it vegan?
Yes! Skip Parmesan and feta or use plant-based cheese alternatives.
Q: Can I use frozen spinach?
Absolutely—just thaw and squeeze out excess water first.
Q: How to make it extra creamy?
Add a splash of cream or a spoon of cream cheese at the end.
Q: Storage?
Keep in the fridge for up to 3 days. Reheat with a splash of broth or water.
