Sautéed Mushroom and Spinach Orzo with Parmesan

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender orzo pasta tossed with sautéed cremini mushrooms and spinach, finished with grated Parmesan and a touch of garlic for a comforting vegetarian meal. This italian-inspired vegetarian (vegetarian) ready in about 25 minutes pairs orzo pasta, olive oil, sliced cremini mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Italian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a boil and cook 8 oz orzo pasta for 7-8 minutes until al dente. Drain and set aside.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 8 oz sliced cremini mushrooms and sauté for 5-6 minutes until golden and their moisture has evaporated.
  3. Step 3: Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
  4. Step 4: Stir in 4 cups packed baby spinach and 2 cups vegetable broth. Cook for 2-3 minutes until spinach wilts and broth reduces slightly.
  5. Step 5: Add the cooked orzo to the skillet along with 1/2 cup grated Parmesan cheese, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh lemon juice. Toss everything together over low heat for 1 minute until the cheese melts and coats the pasta evenly. Serve warm.

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Frequently asked questions

How long does Sautéed Mushroom and Spinach Orzo with Parmesan take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Mushroom and Spinach Orzo with Parmesan?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep orzo pasta from drying out.

Can I substitute ingredients in Sautéed Mushroom and Spinach Orzo with Parmesan?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Mushroom and Spinach Orzo with Parmesan for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Mushroom and Spinach Orzo with Parmesan vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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