A hearty one-pot vegetarian meal featuring tender orzo pasta, earthy mushrooms, and fresh spinach in a savory broth. Finished with aromatic herbs and melted cheese, this skillet dish offers comfort food appeal with nutritious ingredients for a quick weeknight dinner.

Ingredients:

1 cup orzo pasta
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
8 ounces mushrooms, sliced
4 cups fresh spinach
3 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped

Instructions:

In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, or until they are browned and tender. Season with salt, pepper, thyme, and oregano.
Stir in the orzo pasta and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for about 10-12 minutes, or until the orzo is cooked and has absorbed most of the liquid.
Once the orzo is cooked, fold in the fresh spinach and cook for another 2-3 minutes, or until the spinach is wilted. Remove from heat and stir in the grated Parmesan cheese until melted and creamy.
Garnish with fresh parsley and basil before serving.

Variation

Mediterranean-Style: Add 1/2 cup diced roasted red peppers, 1/4 cup pitted kalamata olives, and 1 teaspoon lemon zest. Use feta cheese instead of Parmesan.
Fall Harvest: Substitute butternut squash cubes for half of the mushrooms, add 1/2 teaspoon ground sage, and top with toasted pumpkin seeds.
Asian-Inspired: Add 1 tablespoon grated ginger with the garlic, substitute baby bok choy for spinach, and finish with a drizzle of sesame oil and scallions instead of herbs.

Cooking Notes

Perfect Orzo: For the best texture, stir the orzo occasionally while it cooks to prevent sticking and ensure even absorption of the broth.
Mushroom Selection: While button mushrooms work well, try using a mixture of cremini, shiitake, and oyster mushrooms for a more complex flavor profile.
Liquid Adjustments: The exact amount of broth needed may vary. If the orzo absorbs all the liquid before fully cooking, add 1/4 cup of broth at a time until tender.

Serving Suggestions

Complete Meal: Serve with a simple side salad dressed with lemon vinaigrette for a light and refreshing contrast.
Protein Addition: Pair with grilled tofu or roasted chickpeas for additional protein to make a more substantial meal.
Family Style: Present in the skillet at the table with extra fresh herbs and grated cheese on the side for everyone to customize their portion.

Tips

Make Ahead: The dish can be partially prepared in advance by cooking the onions, garlic, and mushrooms ahead of time. Refrigerate, then complete the recipe with the orzo and remaining ingredients when ready to serve.
Leftovers: Rejuvenate leftovers by adding a splash of broth when reheating to restore the creamy consistency. Add fresh herbs just before serving.
Ingredient Prep: To save time, use pre-washed spinach and pre-sliced mushrooms, making this truly a 30-minute meal.

Prep Time:

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Nutritional Information (Per Serving)

Calories: 320 kcal
Protein: 12g
Sodium: 490mg

Frequently Asked Questions

Can I make this dish gluten-free? Yes, simply substitute the orzo with gluten-free orzo pasta or another small gluten-free pasta shape like quinoa elbows. The cooking time may vary slightly, so check for doneness as you go.
How do I store leftovers and how long will they keep? Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may absorb more liquid as it sits, so add a splash of broth when reheating to restore the creamy consistency.
Can I freeze this dish? This dish is best enjoyed fresh as freezing can affect the texture of both the pasta and vegetables. If you must freeze it, thaw overnight in the refrigerator and reheat gently with added broth to restore moisture.
What mushrooms work best in this recipe? Button or cremini mushrooms are most commonly used, but a mix of wild mushrooms like shiitake, oyster, or portobello can elevate the dish with deeper, more complex flavors.

Conclusion

This Spinach Mushroom Orzo Skillet is the perfect weeknight dinner solution when you’re craving something comforting yet nutritious. The one-pot approach minimizes cleanup while delivering maximum flavor. The combination of tender orzo, earthy mushrooms, and vibrant spinach creates a balanced meal that’s both satisfying and wholesome. With endless variations possible, this versatile dish can easily become a staple in your recipe rotation. The fresh herbs and cheese add the perfect finishing touch to this elegant yet simple meal that’s sure to please vegetarians and omnivores alike.

Spinach Mushroom Orzo Skillet with Herbs and Cheese

Author: Avery
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Ingredients

Scale

1 cup orzo pasta
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
8 ounces mushrooms, sliced
4 cups fresh spinach
3 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped

Instructions

In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, or until they are browned and tender. Season with salt, pepper, thyme, and oregano.
Stir in the orzo pasta and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for about 10-12 minutes, or until the orzo is cooked and has absorbed most of the liquid.
Once the orzo is cooked, fold in the fresh spinach and cook for another 2-3 minutes, or until the spinach is wilted. Remove from heat and stir in the grated Parmesan cheese until melted and creamy.
Garnish with fresh parsley and basil before serving.

Notes

For added protein, consider adding white beans or chickpeas.
You can substitute different greens such as baby kale or arugula for the spinach.
The dish is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For a dairy-free version, substitute nutritional yeast for the Parmesan cheese.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Mediterranean-Inspired

Nutrition

Serving Size: 1/4 of recipe
Calories: 320 kcal
Sugar: 3g
Sodium: 490mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 4g
Protein: 12g
Cholesterol: 10mg

Keywords: orzo pasta, mushroom spinach pasta, one-pot meal, vegetarian dinner, creamy orzo, quick dinner recipe, herb pasta recipe, cheese pasta, healthy pasta dish