Description
A delicious one-pot creamy mushroom orzo dish that’s perfect for weeknight dinners and can be easily adapted for vegans or made more protein-rich.
Ingredients
Scale
- 2 cups orzo pasta
- 1 lb mixed mushrooms (cremini recommended)
- 3 tbsp butter (or olive oil for vegan option)
- 4 cloves garlic, minced
- 1 shallot, finely diced
- 3 1/2 cups vegetable broth
- 1/2 cup grated Parmesan cheese (or nutritional yeast for vegan option)
- 1/4 cup heavy cream (or plant-based alternative)
- 2 tbsp fresh thyme leaves
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Clean and slice mushrooms. Heat butter in a large skillet over medium-high heat.
- Add mushrooms to the pan and sauté until golden brown, about 5-7 minutes.
- Add minced garlic and shallot, cook until fragrant, about 1 minute.
- Add orzo to the pan and toast for 1-2 minutes, stirring constantly.
- Pour in vegetable broth, bring to a simmer, then reduce heat to medium-low. Cover and cook for about 10-12 minutes until orzo is tender and most liquid is absorbed.
- Stir in Parmesan cheese, cream, and thyme. Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
- For a vegan version, use olive oil instead of butter, nutritional yeast instead of Parmesan, and plant-based cream alternative.
- Add protein by including grilled chicken, shrimp, or white beans.
- This dish keeps well in the refrigerator for 3-4 days, making it excellent for meal prep.
- If reheating, add a splash of broth or water as the orzo will continue to absorb liquid.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: mushroom orzo, creamy pasta, one-pot meal, vegetarian, meal prep
