Garlic Butter Orzo Recipe with Mushrooms and Spinach

Posted on October 13, 2025

The aroma of sizzling garlic and buttery mushrooms mingling in a pan—there’s nothing quite like it. This Garlic Butter Orzo Recipe with Mushrooms and Spinach is my go-to when I want something comforting and quick. It’s everything you’d want from a great weeknight dinner: creamy, flavorful, and packed with nutrients. Plus, it all comes together in one pan, which means fewer dishes to wash. That’s always a win, right?

I first made this recipe on a chilly evening when I was craving something hearty but didn’t want to spend hours in the kitchen. Orzo was my secret weapon—it cooks fast and has a wonderfully creamy texture. Combined with earthy mushrooms, fresh spinach, and a garlicky butter sauce, this dish feels indulgent but is surprisingly healthy. Trust me, once you try it, you’ll want to make it again and again!

Why You’ll Love This Recipe

Quick & Easy: Ready in under 30 minutes, making it ideal for busy nights.
One-Pan Wonder: Everything cooks in the same pan, so cleanup is a breeze.
Simple Ingredients: You likely already have most of the ingredients in your pantry or fridge.
Perfect Comfort Food: Creamy, buttery, and satisfying—this is the kind of recipe that warms your soul.
Healthy and Nutritious: Packed with spinach and mushrooms, it’s loaded with vitamins and minerals.
Customizable: Add chicken, shrimp, or even a sprinkle of parmesan for a twist that fits your taste.

What sets this Garlic Butter Orzo apart is the balance of flavors. The rich, buttery garlic sauce pairs perfectly with the earthy mushrooms and the bright freshness of spinach. It’s indulgent yet balanced, and the texture of orzo makes it feel like risotto without all the stirring. Once you take that first bite, you’ll understand why this recipe is a keeper.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavors. Here’s what you’ll need:

Orzo: The star of the dish! This rice-shaped pasta cooks quickly and absorbs flavors beautifully.
Butter: Use unsalted butter for better control of the saltiness. (Creates that luscious sauce!)
Garlic: Fresh garlic cloves, minced—don’t skimp, it’s essential for the flavor.
Mushrooms: Cremini or button mushrooms, sliced. (Feel free to use shiitake for an extra earthy flavor.)
Spinach: Fresh baby spinach leaves. They wilt perfectly into the dish and add a pop of color.
Chicken or Vegetable Stock: Helps cook the orzo and infuses it with flavor. Homemade is always best, but store-bought works too.
Parmesan Cheese: Optional, but highly recommended for a creamy finish.
Salt & Pepper: To season and bring out the flavors.

If you’re missing an ingredient, don’t worry. You can easily swap spinach for kale or even frozen peas, and mushrooms can be replaced with zucchini or bell peppers. This recipe is super forgiving!

Equipment Needed

You don’t need anything fancy for this recipe—just the basics:

Large Skillet: A good non-stick or stainless steel skillet works best for cooking everything evenly.
Wooden Spoon: Perfect for stirring the garlic and butter without scratching your pan.
Knife and Cutting Board: Essential for chopping mushrooms, garlic, and spinach.
Measuring Cups and Spoons: For precise measurements.

If you don’t have a skillet, you can use a sauté pan or even a Dutch oven. Just make sure it’s large enough to hold all the ingredients comfortably.

Preparation Method

Prep the Ingredients: Slice the mushrooms, mince the garlic, and rinse the spinach. Measure out your orzo and stock.
Sauté the Garlic and Mushrooms: Heat 2 tablespoons of butter in a large skillet over medium heat. Add the garlic and sauté until fragrant (about 30 seconds). Add the mushrooms and cook until they’re golden and tender, around 5 minutes.
Add the Orzo: Stir in the dry orzo and let it toast for 1-2 minutes. This step enhances its nutty flavor.
Add Stock and Simmer: Pour in the chicken or vegetable stock. Bring to a boil, then reduce the heat to low. Cover and let it simmer for about 10 minutes, stirring occasionally to prevent sticking.
Add the Spinach: Once the orzo is cooked and most of the liquid is absorbed, stir in the spinach. Cook for 2-3 minutes until wilted.
Finish with Butter and Cheese: Stir in the remaining butter and sprinkle with parmesan cheese for a creamy finish. Taste and season with salt and pepper as needed.
Serve: Plate the orzo while it’s hot and garnish with a sprinkle of extra parmesan or freshly chopped parsley if desired.

If your orzo seems too thick, add a splash of stock or water to loosen it up. It should be creamy but not soupy.

Cooking Tips & Techniques

Toast the Orzo: Don’t skip the toasting step—it adds a wonderful depth of flavor.
Use Fresh Garlic: Freshly minced garlic offers a better flavor punch than pre-minced garlic from a jar.
Don’t Overcook: Keep an eye on the orzo as it simmers. Overcooking can make it mushy.
Season Gradually: Add salt and pepper in stages to avoid over-seasoning.
Customize the Veggies: Feel free to throw in extras like cherry tomatoes or asparagus for a seasonal twist.

If you find your skillet too dry during cooking, you can always add a splash of stock or water to keep things moving smoothly.

Variations & Adaptations

Protein Boost: Add cooked chicken, shrimp, or even crispy bacon for extra heartiness.
Vegetarian Option: Use vegetable stock instead of chicken stock and skip the parmesan or use a vegan alternative.
Low-Carb Swap: Replace orzo with cauliflower rice for a lower-carb version.
Seasonal Twist: Swap spinach for kale or swiss chard, and add roasted butternut squash in the fall.
Spicy Kick: Add a pinch of red pepper flakes for heat lovers.

One fun variation I’ve tried is adding sun-dried tomatoes and fresh basil for a Mediterranean-inspired twist—it’s a game-changer!

Serving & Storage Suggestions

Garlic Butter Orzo is best served warm, straight from the pan. Here are some ideas:

Serving: Pair it with a crisp side salad, roasted veggies, or garlic bread for a complete meal.
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm it in a skillet over low heat, adding a splash of stock or water to revive the creamy texture.

The flavors deepen over time, so leftovers taste just as delicious—if not better!

Nutritional Information & Benefits

This Garlic Butter Orzo is not just delicious—it’s also packed with nutritional benefits:

Calories: Approximately 320 per serving.
Protein: Spinach and mushrooms add plant-based protein, while parmesan offers a boost.
Vitamins: Spinach is rich in vitamins A, C, and K, and mushrooms provide selenium and B vitamins.
Low in Fat: Butter adds richness without going overboard.

If you’re watching allergens, note that this dish contains gluten (from orzo) and dairy (butter and parmesan). For dairy-free or gluten-free versions, check out the Variations section above!

Conclusion

This Garlic Butter Orzo Recipe with Mushrooms and Spinach is a true gem—simple, satisfying, and endlessly versatile. Whether you’re cooking for yourself, your family, or a dinner party, it’s a dish that feels special without requiring hours of effort. I love how it brings together the richness of butter, the earthiness of mushrooms, and the brightness of spinach into one harmonious bite.

I’d love to hear how you make this recipe your own! Share your favorite variations in the comments below, or let me know how it turned out for you. And hey, if you enjoyed this, don’t forget to save it for later or share it with a friend who loves a good one-pan wonder.

Happy cooking—I know you’ll love every bite!

FAQs

Can I use a different type of pasta?

Yes! You can substitute orzo with small pasta shapes like ditalini or couscous, but cooking times may vary.

Can I make this recipe ahead of time?

Absolutely. Cook the dish and store it in the fridge. Reheat with a splash of stock to keep it creamy.

Is this recipe gluten-free?

No, orzo contains gluten. For a gluten-free version, use rice or gluten-free pasta.

What other vegetables can I use?

Zucchini, bell peppers, or cherry tomatoes would work beautifully. Feel free to experiment!

Can I make this recipe dairy-free?

Yes, replace butter with olive oil or a dairy-free butter alternative, and skip the parmesan or use vegan cheese.

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