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- 1 cup orzo pasta - 2 cups fresh spinach, chopped - 1 cup mushrooms, sliced (button or cremini) - 1 small onion, diced - 2 cloves garlic, minced - 2 tablespoons olive oil - 1 cup vegetable broth - 1 teaspoon dried thyme - 1 teaspoon lemon zest - ¼ teaspoon red pepper flakes (optional) - Salt and pepper to taste - Grated Parmesan cheese for serving (optional) Orzo pasta is the star here. It cooks quickly and absorbs flavors well. Fresh spinach adds color and nutrients. I love how it wilts down and blends in. Mushrooms bring an earthy taste that makes this dish feel hearty. I often use button or cremini mushrooms, but any variety works. Onion and garlic add layers of flavor that make this dish shine. Olive oil keeps it rich and helps with cooking. Vegetable broth enhances the taste and keeps it plant-based. Dried thyme adds a hint of herbal freshness, while lemon zest gives a bright kick. Red pepper flakes offer some heat, but you can skip them if you prefer mild dishes. Lastly, Parmesan cheese is optional but adds a creamy finish. If you don't have orzo, try another small pasta like ditalini or acini di pepe. You can swap spinach for kale or Swiss chard, but adjust cooking time as they may take longer to wilt. For a different flavor profile, use different mushrooms like shiitake or portobello. If you want a vegan dish, skip the cheese, or use a plant-based alternative. You can also replace vegetable broth with chicken broth for a non-vegan option. {{ingredient_image_1}} Start by gathering all your ingredients. You will need orzo pasta, fresh spinach, mushrooms, onion, garlic, olive oil, vegetable broth, thyme, lemon zest, red pepper flakes, salt, and pepper. Dice the onion and mince the garlic. Slice the mushrooms and chop the spinach. This prep makes cooking easier. 1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. 2. Add the diced onion. Sauté it for about 3-4 minutes until it turns clear. 3. Next, stir in the minced garlic and sliced mushrooms. Cook for about 5 minutes until the mushrooms soften. 4. Add 1 cup of orzo to the skillet. Stir it for 1-2 minutes to toast it lightly. This step gives the orzo a nice flavor. 5. Pour in 1 cup of vegetable broth, 1 teaspoon of thyme, salt, pepper, and red pepper flakes if you like spice. Bring this mixture to a gentle simmer. 6. Cover the skillet. Cook for about 10 minutes, stirring often. The orzo should absorb most of the liquid and be firm to bite. 7. After 10 minutes, stir in the chopped spinach and 1 teaspoon of lemon zest. Cook for 2-3 minutes until the spinach wilts. 8. Remove the skillet from heat. Let it sit for a minute before serving. If you want softer orzo, add a bit more broth and cook a few extra minutes. If you prefer it firmer, check it a minute or two earlier. Always taste as you go. This way, you can adjust the salt and pepper to your liking. For extra flavor, try adding more lemon zest or a splash of lemon juice just before serving. To boost flavors in your Spinach Mushroom Orzo Skillet, use fresh herbs. Fresh thyme or basil adds bright notes. You can also squeeze fresh lemon juice for zest. For a kick, try adding more red pepper flakes. Mixing in a splash of white wine while cooking gives depth. Don’t forget to season each layer. Add salt and pepper as you cook. One big mistake is not toasting the orzo. This step brings out nutty flavors. Another mistake is adding too much liquid too fast. Keep an eye on the broth, and let it absorb slowly. Overcooking the spinach can make it mushy. Add the spinach just a few minutes before serving. Lastly, don’t skip the seasoning. Taste as you go for balance. For perfect consistency, keep the orzo al dente. It should have a slight bite. Stir regularly as it cooks to avoid sticking. If it seems dry, add more broth, a little at a time. Letting the dish sit after cooking makes it creamy. The orzo will soak up extra liquid. Serve it warm, topped with Parmesan cheese for extra flavor. Pro Tips Fresh Ingredients: Use fresh spinach and mushrooms for the best flavor and texture. Fresh produce enhances the overall taste of the dish. Toasting Orzo: Lightly toasting the orzo before adding the liquid brings out its nutty flavor, adding depth to your dish. Adjusting Consistency: If the orzo absorbs too much liquid, simply add a splash more vegetable broth or water to achieve the desired consistency. Flavor Variations: Experiment with different herbs and spices, such as basil or oregano, to customize the flavor profile to your liking. {{image_2}} This Spinach Mushroom Orzo Skillet is easy to make vegan. Just skip the Parmesan cheese. You can also use a vegan cheese substitute for extra creaminess. Nutritional yeast is a great choice, adding a cheesy flavor without dairy. You can enjoy this dish just as much without animal products. Want to add protein? Chicken and shrimp work well here. For chicken, use diced breast and cook it with the onions. For shrimp, add them during the last few minutes of cooking. Both options will make the dish heartier and more filling. Just adjust the cooking time to ensure they are fully cooked. Feel free to swap in seasonal veggies. Zucchini, bell peppers, or asparagus can add color and flavor. Just cut them into small pieces. Add them after the mushrooms to keep them crisp. This way, you can enjoy fresh tastes all year round. Mix and match your favorite veggies for a new twist each time. To keep your Spinach Mushroom Orzo Skillet fresh, cool it to room temperature. Then, place it in an airtight container. You can store it in the fridge for up to three days. Make sure to label the container with the date. This helps you keep track of how long it has been stored. When you are ready to eat the leftovers, reheat them on the stove. Add a splash of vegetable broth or water to the skillet. This helps the orzo stay moist. Heat it over medium-low heat, stirring often, until it’s warm. You can also use the microwave. Heat in short bursts, stirring in between, until hot. You can freeze the Spinach Mushroom Orzo Skillet for later. Just let it cool completely. Then, place it in a freezer-safe container. Leave some space at the top, as the orzo will expand. It can last in the freezer for up to three months. When you want to eat it, thaw it overnight in the fridge. Then, reheat as mentioned above. Cooking orzo takes about 10 minutes. You add it to simmering broth with other ingredients. Stir it often to avoid sticking. The orzo should be tender but still firm, a state called al dente. If you want a softer texture, cook it for another minute or two. Yes, you can use frozen spinach. Just make sure to thaw and drain it first. Frozen spinach is often just as healthy as fresh. It also saves time since you skip the washing and chopping steps. Add it to the skillet at the same point as fresh spinach. Stir it in until warmed through. This dish pairs well with many sides. Try a simple green salad for freshness. Garlic bread or crusty rolls also make a nice addition. For protein, serve grilled chicken or shrimp on the side. A squeeze of lemon on top adds a bright flavor too. This post covered how to make a tasty Spinach Mushroom Orzo Skillet. We looked at key ingredients and how to switch them if needed. I shared step-by-step cooking instructions, plus tips for best texture and flavor. You learned about vegan options and ways to add protein. Lastly, we discussed storage and reheating tips. Remember, cooking is fun and lets you explore flavors. Enjoy making this dish your own!

Spinach Mushroom Orzo Skillet

A delicious and easy one-pan dish featuring orzo pasta, fresh spinach, and mushrooms.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 1 cup orzo pasta
  • 2 cups fresh spinach, chopped
  • 1 cup mushrooms, sliced (button or cremini)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 cup vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon lemon zest
  • 0.25 teaspoon red pepper flakes (optional)
  • to taste salt and pepper
  • for serving Grated Parmesan cheese (optional)

Instructions
 

  • In a large skillet, heat the olive oil over medium heat.
  • Add the diced onion and sauté for about 3-4 minutes until translucent.
  • Stir in the minced garlic and sliced mushrooms; cook for an additional 5 minutes until the mushrooms are tender.
  • Add the orzo pasta to the skillet and stir for 1-2 minutes to lightly toast the orzo.
  • Pour in the vegetable broth, dried thyme, salt, pepper, and red pepper flakes (if using). Bring the mixture to a gentle simmer.
  • Cover the skillet and cook for about 10 minutes, stirring occasionally, until the orzo absorbs most of the liquid and is al dente.
  • Stir in the chopped spinach, lemon zest, and adjust seasoning if necessary. Cook for 2-3 minutes until the spinach is wilted.
  • Remove from heat and let sit for a minute before serving.

Notes

Serve the orzo skillet in bowls, garnished with freshly grated Parmesan cheese and a sprinkle of black pepper. You can also add a lemon wedge on the side for an extra zesty touch!
Keyword mushrooms, orzo, skillet, spinach, vegetarian