Creamy Mushroom Orzo is a delicious departure from a regular rice side dish that looks as elegant as it tastes! Made with orzo, mushrooms, and peas in a creamy parmesan sauce this dish is a must-try that comes together easily in a pinch!
Because orzo is actually a pasta, it takes far less time to cook than rice and is perfect tossed with a creamy sauce. Serve with oven baked chicken breasts for a hearty & satisfying meal.
What is Orzo?
Orzo looks like rice but it’s actually pasta! The word orzo is Italian for barley.
This pasta may look like rice but it has a lovely firm texture when cooked al dente and is a great addition to soups. Just like other pasta shapes, it can be served hot like this side dish or cold in an orzo salad!
How To Make Stovetop Mushroom Orzo
This creamy stovetop pasta dish is as easy as 1, 2, 3!
- Saute onion and mushrooms in oil. Add garlic and oregano and cook until fragrant.
- Stir in orzo, chicken stock, and half and half (light cream). Simmer until the pasta is al dente.
- Remove from heat, stir in parmesan cheese and frozen peas (which will thaw and heat up with the pasta).
A Side or Entree
This dish makes for a great and filling side dish. If you’d like to serve it as an entree, make some baked chicken breasts or even garlic shrimp to add in. Don’t forget the homemade garlic bread!
This cheesy mushroom orzo goes with everything! As a side this is great with Crispy Baked Chicken Legs or pork tenderloin! Even baked salmon is wonderfully complemented by this savory side dish.
For a completely vegetarian entrée, scoop orzo over a bed of sautéed spinach and garnish with a handful of toasted sliced almonds and a drizzle of balsamic vinaigrette!
What To Do With Leftovers
Mushroom orzo reheats easily on the stove or in the microwave. Add a little bit of half and half and parmesan cheese to restore its creaminess. To refresh the flavor, a little splash of lemon juice and maybe a dash of salt and pepper are all you need! Mushroom orzo is even great as a cold side salad! Add some chicken and scoop it into a wrap for an easy, tasty workday lunch!
Can You Freeze Mushroom Orzo?
Orzo is a pasta and while it can be frozen, it freezes best when the sauce is added to it. Be sure to freeze it in labeled zippered bags or airtight freezer containers. Mushroom orzo will keep up to three months in the freezer.
Easy Rice Side Dishes
- Easy Rice Pilaf – simple & delicious side!
- Zucchini Orzo Recipe – a colorful & elegant side dish
- Mushroom Barley Risotto – easy yet fancy!
- Dirty Rice – southern comfort food staple
- Easy Orzo Pasta Salad – fun twist on a classic pasta salad
- Garlic Butter Rice – super flavorful!
- Lemon Orzo – great served hot or cold
Creamy Stovetop Mushroom Orzo
Ingredients
- 2 tablespoons olive oil
- ½ small yellow onion diced
- 4 ounces baby bella mushrooms sliced
- 2 cloves garlic minced
- ½ teaspoon dried oregano minced
- 1 cup orzo
- 1 ½ cups chicken stock more as needed
- ½ cup half and half or light cream
- ½ cup shredded Parmesan cheese
- ½ cup petite peas frozen
Instructions
- Heat olive oil in a pan over medium-high heat. Add onions and mushrooms and cook until the mushrooms are tender. Add in garlic and oregano and cook for 30 seconds.
- Add in the orzo pasta, chicken stock, half and half, and stir to combine.
- Lower the heat to medium and let the mixture lightly simmer until the pasta is cooked al dente, about 10-15 minutes. You don’t want to mixture to boil rapidly as it will scorch the dairy.
- If the pasta is not fully cooked and the mixture is low on liquid add a little more chicken stock to help cook the pasta.
- Once cooked, remove pan from the heat and stir in parmesan cheese, frozen peas and salt & pepper to taste.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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Can you freeze this mushroom orzo …for a new Mom
Thanks
Karen, orzo is a pasta and while it can be frozen, it freezes best when the sauce is added to it. Mushroom orzo will keep up to three months in the freezer.
I have made this several times. It’s s delicious!
Excellent recipe! I doubled the mushrooms and cut up asparagus (no peas at home) and it was amazing!
Tried this at my moms house and I can’t get enough, I’ve made it weekly since. Soo good and tasty. Who doesn’t love a creamy cheesy pasta? I hate peas, so instead I add a couple handfuls of spinach and then top with a cooked chicken breast for a full quick easy meal.
taste great
I never rate or comment on any recipe, but this was very delicious! I never follow a recipe exactly, I added salt, pepper, and garlic powder.
Thank you so much for coming back and leaving a review Deborah!
Holly, I finally got around to making this dish and it absolutely delicious! Thank you so much!!
So happy you enjoyed it, Patty!
So quick and easy to make! Plus it’s delicious! Making second night in a row!
Definitely recommend this recipe as a great side to chicken or other meats!
Made this tonight and it was super delish and easy!
No half and half on hand . Could I use some cream cheese and a little milk?
Sounds like a good substitute Joanne. Let us know how it works out!
Amazing recipe. Substituted oat milk for half and half. Will definitely make it again. Thank you.
You’re welcome Anisa! So glad you love the orzo!
I’ve made this recipe so many times, amazing! This time I want to try oat milk instead of half and half though. Do you think this will pose any problems?
Thanks :)
I haven’t tried it but I can’t see any reason it wouldn’t work. Oat milk can thicken a bit as it simmers so you may need to add some extra (and it can change the consistency). Let us know how it works out for you!
Thanks Holly,
It did work & tasted just a great as usual!
Thank you for letting us know Ashley, so glad you enjoyed it!
This recipe was AMAZING and so easy! I had to make 2 adjustments due to what I had on hand and it was still awesome! Only had beef broth rather than chix, and since no peas I just fried up fresh asparagus with the mushrooms and onions. So fantastic, thank you!!
Asparagus would be perfect in this, so glad you loved it Kristine!
My 8 year old recently discovered his love for mushrooms, and he loves onions, so I went on a hunt for easy recipes. He made this himself. Of course I cut everything that needed to be cut or grated. But he did the cooking. It was absolutely delicious! The entire family loved it. Even my other picky 8 year old. His twin.
That is so awesome Marisol! Glad they both loved it!
Hi Holly. Made this for the 1st time today. I have my own cookbook and this made it into my tried and true 752 recipes. It is delicious, creamy and has a wonderful texture. Thank you for posting such explicit videos and instructions.
That is great Mary Beth! So happy to be included in your tried and true recipes :)
Great recipe! Very easy to make. And I like the one pot aspect. I didn’t have fresh mushrooms, so I used canned one and didn’t cook them as long, added just the onion first. Worked fine!
This dish is very tasty. It isn’t sticky or lumpy like some pasta or rice dishes. I believe the key is to not boil and scorch the milk while cooking. I will definitely make it again:)
Glad to hear you enjoyed it Marlene! Thanks for sharing.