Creamy Mushroom Orzo is the ultimate cozy comfort food—rich, creamy, and full of flavor. Tender orzo pasta is simmered in a velvety cream sauce, with sautéed Baby Bella mushrooms and freshly grated parmesan bringing deep, savory goodness to every bite. A pinch of red pepper flakes adds just the right hint of heat for a little extra excitement. Love this recipe? Don’t miss our Cheesy Chicken & Broccoli Orzo too!
What Makes Creamy Mushroom Orzo So Good?
This dish is the perfect blend of simplicity and indulgence. Cooking the orzo in chicken broth adds flavor to every bite, while the heavy cream and parmesan create a luscious sauce that clings beautifully to the pasta. Baby Bella mushrooms are the star of the show here, bringing an earthy richness that balances the creaminess. Don’t have Baby Bellas on hand? Cremini, white button, or even chopped Portobello mushrooms will work just as well.
If you’re short on ingredients, here are a few smart swaps:
- Butter: Use salted butter if needed, but reduce added salt elsewhere.
- Orzo: Substitute with small pasta shapes like macaroni or small shells.
- Cream: For a lighter version, try half-and-half or even whole milk—just note the sauce may be slightly thinner.
- Onions: While yellow onion adds depth, the recipe still shines without it.
- Red Pepper Flakes: Optional, but a great way to elevate the flavor with a little heat.
Tip for the Best Texture
When cooking the orzo, be sure not to overcook it—al dente is the goal! Since it continues to cook slightly in the sauce, keeping it just firm enough prevents the dish from becoming too soft. Also, for the best flavor, use freshly grated parmesan rather than pre-shredded cheese, which doesn’t melt as smoothly.
Storage and Freezing Instructions
Creamy Mushroom Orzo stores well, making it a great option for meal prep or leftovers:
- To store: Let the orzo cool completely, then transfer it to an airtight container. Refrigerate for up to 4 days.
- To reheat: Warm it gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen the sauce if needed.
- To freeze: Allow the orzo to cool fully, then store it in freezer-safe bags or containers. Thaw overnight in the fridge before reheating. The texture of the sauce may change slightly, but the flavor will still be delicious.
What to Serve with Creamy Mushroom Orzo
This dish pairs well with a variety of sides or proteins, depending on how you plan to serve it. Here are a few ideas:
- Parmesan Roasted Asparagus (or stir it right into the orzo!)
- Grilled or oven-roasted chicken
- Marinated steak bites
- Garlic breadsticks or focaccia
- A simple lemon parmesan kale salad
Want to turn this into a protein-packed main dish? Stir in grilled chicken, shrimp, sausage, crispy bacon, or even sautéed tofu for a meatless option. Shredded rotisserie chicken also works great in a pinch.
Creamy Mushroom Orzo
Ingredients
- 3 tablespoons unsalted butter, divided
- 1 ½ cups orzo pasta, uncooked
- 3 cups chicken broth
- 1 large yellow onion, diced (about 1 ½ cups)
- 8 ounces Baby Bella mushrooms, sliced
- 1 teaspoon garlic, minced
- 1 cup heavy whipping cream
- 1 cup parmesan cheese, grated
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
- Parsley, chopped for garnish
- Parmesan cheese, grated for garnish
Instructions
- In a medium skillet over medium-low heat, melt one tablespoon of the butter. Add the orzo and toss to coat. Stir continuously until the pasta is a light golden brown.
- Pour in the chicken broth and bring to a low boil. Once boiling, reduce the heat to low, cover, and simmer until most of the liquid is absorbed into the pasta, about 12 to 15 minutes.
- While the orzo is cooking, melt the remaining butter in a separate large skillet over medium heat. Once melted, add the diced onion and sliced mushrooms. Cook, stirring occasionally, until the onions are softened and the mushrooms are slightly tender, about 5 to 8 minutes. Add the garlic and cook for one more minute.
- Add the heavy whipping cream, parmesan cheese, kosher salt, black pepper, and red pepper flakes. Stir to combine. Cook, stirring occasionally, for 1 to 2 minutes, or until the cheese is fully melted.
- Add the cooked orzo to the cream mixture and stir to combine.
- Garnish with chopped parsley and more grated parmesan cheese. Serve warm.
This recipe is adapted from Iamhomesteader’s Creamy Mushroom Orzo.
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