Easy, one-pot mushroom orzo made without cream—just olive oil, parmesan, peas, and a knob of butter for silky risotto-style richness without the effort.
For more easy orzo recipes, check out our marry me orzo, one-pot lemon orzo, Greek shrimp orzo, orzo salad, and Greek chicken with lemon and orzo.
The Cozy, Flavor-Packed Meal You Can Make in 30 Minutes
Louise and I love sharing meals that are simple to make but still feel comforting and satisfying—and this one-pot mushroom orzo checks every box.
It’s quick, cozy, and full of flavor, without needing cream or complicated steps. Everything comes together in one pot, which means fewer dishes and more time to enjoy dinner.
The orzo cooks directly in vegetable broth, soaking up all that rich mushroom flavor, and it's finished with parmesan, butter, and sweet peas for a light, silky texture that tastes like comfort in a bowl.
Whether you’re craving a weeknight vegetarian dinner or just need more simple pasta dinners in your rotation, this recipe delivers. It’s flexible, fast, and guaranteed to warm you up—perfect for busy evenings or when you just want something easy and delicious on the table. 🍄🧄🍽️
Ingredients
For quantities, see recipe card at the bottom of the page.
- Orzo: Small rice-shaped pasta that cooks fast and gets ultra-creamy. Substitute pearl couscous, fregola, or short-grain white rice for a similar texture in this easy orzo recipe.
- Mushrooms: Cremini or baby bella mushrooms add deep umami flavor. Swap with white button, shiitake, or a mix of wild mushrooms for a quick mushroom dinner twist.
- Onion: Yellow onion gives a savory base. Shallots or leeks can be used for a sweeter, milder flavor.
- Garlic: Fresh garlic is best for fragrance. Garlic powder works in a pinch—use ¼ teaspoon per clove.
- Extra virgin olive oil: Adds richness and depth. Swap with avocado oil or butter for a different finish.
- Vegetable broth: Provides savory flavor and makes it one-pot. Use mushroom broth for more earthiness, or chicken broth.
- Frozen peas: Add sweet contrast, color, and protein. Swap with edamame, chopped green beans, kale, or baby spinach added at the end.
- Parmesan cheese: Melts in for creaminess and saltiness. Use pecorino, Grana Padano, or a vegan parmesan for a non-dairy mushroom pasta.
- Butter: Just a knob adds silkiness at the end. Substitute with plant-based butter or a drizzle of olive oil for dairy-free.
- Parsley: Brightens the final dish. Try chives, basil, or tarragon for a different herbal note.
- Lemon zest (optional): Adds freshness and balances richness. Can be skipped or replaced with a splash of lemon juice.
How to Make Mushroom Orzo
Sauté the aromatics
Heat 2 tablespoons of extra virgin olive oil in a large skillet or pot over medium heat. Add 1 chopped yellow onion and cook for 3–4 minutes, until it softens and smells sweet. Stir in 3 cloves of grated garlic and cook for 30 seconds, just until fragrant.
Cook the mushrooms
Add 1 pound of sliced mushrooms to the pan. Sauté for 5–7 minutes, stirring occasionally, until they're golden brown and most of their moisture has cooked off. Season with a pinch of salt and black pepper to bring out their flavor.
Toast the orzo
Stir in 1½ cups of dry orzo pasta. Toast it in the pan for about a minute. This adds a nutty flavor and gives the final dish a risotto-like texture.
Simmer until tender
Pour in 4 cups of vegetable broth and bring it to a gentle simmer. Lower the heat, cover the pot, and cook for about 5 minutes. Stir every couple of minutes to keep the orzo from sticking. Once most of the liquid is absorbed and the orzo is almost cooked, it’s time to finish things off.
Stir in peas and finish
With the heat still on low, add 1 cup of frozen peas. Stir and cook for 1–2 minutes until the peas are heated through and bright green. Then, turn off the heat and stir in ¾ cup of grated parmesan, 3 tablespoons of butter, 2 tablespoons of chopped fresh parsley, and the zest of 1 lemon (plus a squeeze of juice if you like).
Keep stirring until everything melts together into a creamy, cozy pasta. Taste and adjust with more salt and pepper if needed.
Tips
- Use a wide pan or skillet: More surface area helps the mushrooms brown instead of steam, which gives the dish deeper flavor.
- Don't overcrowd the mushrooms: Sauté in batches if needed. Proper browning is key to the umami in this vegetarian orzo recipe.
- Toast the orzo before adding liquid: A quick toasting step boosts the nutty flavor and gives the pasta a risotto-like texture.
- Stir regularly while simmering: Orzo can stick to the bottom of the pot. Gentle stirring creates a creamy, starchy finish—perfect for a one pot mushroom pasta.
- Taste your broth: Since it’s the base of flavor, use a good-quality broth and adjust the salt only after the orzo finishes cooking. I'd recommend using a low-sodium broth.
- Add peas at the end: Frozen peas cook fast and keep their color and pop if stirred in during the last couple of minutes.
- Finish with the heat off: Stir in butter, parmesan, and parsley once the heat is off for the best silky, melt-in finish.
- Brighten it up: A touch of lemon zest or juice at the end cuts the richness and lifts the flavor of this fall comfort food recipe.
- Serve immediately: Orzo thickens as it sits. If needed, loosen with a splash of warm broth or water before serving leftovers.
Frequently Asked Questions
Yes, but keep in mind that orzo continues to cook and absorb liquid as it rests. If you're making it ahead, slightly undercook the orzo and add a splash of broth when reheating to keep it creamy. It’s still a great simple pasta dinner the next day.
Cremini (baby bella) mushrooms offer the best flavor and texture. However, white button mushrooms, portobello, or a mix of wild mushrooms also work beautifully. If you have porcini, go for it!
Yes! Just use gluten-free orzo or a small gluten-free pasta. Cooking times may vary slightly, so check for doneness.
Absolutely. Swap parmesan with a vegan cheese alternative and use olive oil instead of butter. It’s still a delicious plant-based pasta recipe.
It’s satisfying on its own, but also pairs well with roasted vegetables, grilled chicken, or a simple side salad.
It’s not ideal. Orzo tends to get mushy when thawed. For best results, enjoy fresh or refrigerate for up to 3 days.
More Easy Dinner Recipes
- Creamy Butter Bean Florentine
- Angel Hair Pasta
- Tuna Zucchini Boats
- Mediterranean Chicken (Sheet-Pan)
- Greek Zucchini Fritters
- Butter Bean Stew with Feta
- Creamy Chicken and Spinach
- Tuna Patties
Tried this mushroom orzo recipe? We'd love to hear what you think! Leave a 🌟 star rating and drop a comment below—we read every single one. 💬💛
Recipe
Mushroom Orzo
Video
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion finely chopped
- 3 cloves garlic grated or pressed
- 1 pound mushrooms sliced - cremini, white button, or a mix
- 1½ cups orzo pasta
- 4 cups vegetable broth or more if necessary
- 1 cup frozen peas
- ¾ cup grated parmesan or more to taste
- 3 tablespoons unsalted butter more or less to taste
- 2 tablespoons fresh parsley chopped
- 1 lemon optional zest and juice
- ½ teaspoon salt and black pepper to taste
Instructions
- Sauté the Aromatics: In a large skillet or pot, heat 2 tablespoons extra virgin olive oil over medium heat. Add 1 yellow onion (chopped) and cook for 3-4 minutes, until softened. Stir in 3 cloves garlic (grated) and cook for another 30 seconds.
- Cook the Mushrooms: Add 1 pound mushrooms (sliced) and sauté for 5–7 minutes until browned and most of the moisture evaporates. Season lightly with salt and pepper.
- Toast the Orzo: Stir in 1½ cups orzo pasta and toast it for just a minute.
- Simmer until Tender: Pour in 4 cups vegetable broth and bring to a gentle simmer. Reduce heat to low, cover, and cook for 5 minutes, stirring every couple of minutes to prevent sticking, until the orzo is almost cooked and most of the liquid absorbed.
- Stir in Peas and Cheese: With the heat still on low, stir in 1 cup frozen peas and cook for 1–2 minutes until bright and warmed through. Then, turn off the heat and immediately stir in ¾ cup grated parmesan, 3 tablespoons unsalted butter, 2 tablespoons fresh parsley, the grated zest of 1 lemon, and a squeeze of its juice, if using.Stir until creamy. Taste and season with more salt and pepper as needed.
Notes
- Orzo: Try pearl couscous, fregola, or short-grain rice for that creamy bite.
- Mushrooms: Use white button, shiitake, or any wild mix you love.
- Onion: Swap with shallots or leeks for a gentler, sweeter flavor.
- Garlic: Out of fresh? Use ¼ teaspoon garlic powder per clove.
- Olive Oil: Avocado oil or butter work great too.
- Veggie Broth: Mushroom or chicken broth adds even more depth.
- Frozen Peas: Sub with edamame, green beans, spinach, or kale.
- Parmesan: Use pecorino, Grana Padano, or go vegan if needed.
- Butter: Try plant-based butter or olive oil to keep it dairy-free.
- Parsley: Mix it up with basil, chives, or tarragon.
- Lemon Zest: Skip it or use lemon juice for brightness.
- Use a wide pan: More space = better mushroom browning, not steaming.
- Don’t crowd the mushrooms: Sauté in batches for deep, umami flavor.
- Toast the orzo: Just a minute adds nutty, risotto-style richness.
- Stir while it simmers: Keeps it creamy and prevents sticking.
- Taste your broth: Use good low-sodium broth and adjust salt at the end.
- Add peas last: They stay sweet, green, and perfectly cooked.
- Kill the heat before finishing: Butter, parmesan, and parsley melt best off-heat.
- Add brightness: Lemon zest or juice lifts the whole dish.
- Serve right away: Orzo thickens fast—loosen leftovers with a splash of broth.
Ion says
Incredibly tasty and satisfying! The mushrooms add depth, and the orzo is just right—creamy without being heavy. This is definitely going into my daily rotation!!! 🥰
Louise Vestergaard says
Hi Ion, that's wonderful, I'm so happy that it's a repeat-worthy recipe 🙂
Thanks so much for taking the time to write a comment here. All the best,
Louise
Nilu says
Hello Nico!
one question can we substitute mushroom with chicken? how to proceed ? do you suggest a salt pepper marination of chicken prior cooking
please guide 🙏
You are a gold mine 😄 love you guys!
Nico Pallotta says
Hi Nilu! 😊
Yes, you can definitely substitute the mushrooms with chicken!
Use about 1 to 1.5 pounds of boneless, skinless chicken breast or thighs, cut into small bite-size pieces. After sautéing the onion and garlic, add the chicken to the pan and cook for 5–7 minutes, until it’s lightly browned and fully cooked through. Season with salt and pepper as it cooks—no need to marinate in advance unless you want to!
Then, just continue with the recipe as written: stir in the orzo, add the broth (chicken broth works great here), and simmer until tender.
Finish with the peas, parmesan, butter, lemon zest, and parsley—just like the original.
👉 For extra flavor, you can deglaze the pan with a splash of white wine after cooking the chicken, or add a pinch of thyme or smoked paprika.
If you're in the mood for more chicken + orzo goodness, check out our Greek chicken with lemon and orzo—another cozy one-pot winner! 💛
So happy you’re enjoying the recipes—your message made our day! 🥰
Nico
Nilu says
Made it today with chicken as instructed Turned out awesome 👍
Thank you Nico. 😊
Mona says
Sooo delicious! I love how flavorful and creamy it is. It took quite a bit longer to cook down to most of the liquid being gone, than the recipe indicates - not sure if I did something wrong - but it was worth the wait. Will definitely make again.
Serena says
Made this tonight and absolutely loved it! So creamy and comforting, and I really appreciated that it didn’t call for wine. I could make it easily with what I had on hand. The lemon at the end was such a nice touch!
Nico Pallotta says
So glad you loved it, Serena! 🙌 We always skip the wine on these kind of recipes as we don't keep it in our pantry...plus, the lemon really does the trick, right? Thanks for trying it! 🍋🍄