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Orzo with Mushrooms, Scallions and Parmesan is a delicious pasta dish made with orzo and mushrooms in a light sauce flavored with chicken stock, marjoram, scallions, and Parmesan cheese.

Orzo with Mushrooms, Scallions and Parmesan

This recipe for Orzo with Mushrooms, Scallions and Parmesan has been in my recipe collection for years.  It has also been shared with several of my family members, and it’s so good, it shows up on the menu for many of our family gatherings.


Orzo with Mushrooms, Scallions and Parmesan

This Orzo with Mushrooms, Scallions and Parmesan is super easy to make. It’s a delicious combination of tender orzo pasta and plump sautéed mushrooms.  Although the ingredients are simple, this pasta dish packs a lot of flavor because the orzo is cooked in chicken stock. (Use homemade chicken stock if you can, or a good-quality canned stock for convenience.)

Orzo with Mushrooms, Scallions and Parmesan

Then the remaining stock (leftover from cooking the pasta) is used as a light sauté sauce that is flavored with marjoram and chopped fresh scallions. Those delicious flavors absorb into the mushrooms as they cook – further intensifying the savoriness of the dish.

Orzo with Mushrooms, Scallions and Parmesan

Finally, the cooked orzo and mushrooms are finished off with a sprinkling of grated Parmesan cheese – which adds additional creaminess plus more flavor to the orzo and mushrooms.

This Orzo with Mushrooms, Scallions and Parmesan can be served as a side dish, but it also makes a delicious, meatless main course as well. And, if you’d like to make this as a vegetarian dish, feel free to swap the chicken stock for vegetable broth.


Orzo with Mushrooms, Scallions and Parmesan

Our recipe today was adapted from this recipe I originally clipped out of Better Homes & Gardens magazine several years ago.

This recipe originally appeared on A Family Feast in February 2013. We’ve updated the photos and text.

Orzo with Mushrooms, Scallions and Parmesan

You may also like these other recipes made with orzo pasta:

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Orzo with Mushrooms, Scallions and Parmesan

Orzo with Mushrooms, Scallions and Parmesan

  • Author: A Family Feast
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 4-6 servings
  • Category: vegetarian
  • Method: stovetop
  • Cuisine: American


  • 2 cups chicken or vegetable stock (plus more as needed)
  • ¾ cup orzo pasta
  • 2 tablespoons olive oil
  • 8 ounces white button mushrooms, cleaned and quartered
  • 1 ½ teaspoons dried marjoram
  • 1 bunch scallions, diced (include both white and green parts)
  • ½ teaspoon salt
  • ½ cup grated parmesan


  1. In a medium saucepan, bring the chicken stock to a boil. Add orzo to the stock and cook until al dente – approximately 10 minutes. (Add more chicken stock to the saucepan if necessary if the pasta absorbs all of the liquid during the cooking process.)
  2. While the pasta is cooking, heat the olive in a large skillet over medium high heat. Add quartered mushrooms and sauté, stirring frequently, until just slightly tender. Add marjoram and scallions to the skillet and cook, stirring for about 1 minute.
  3. Drain the orzo in a colander that has been placed in a large bowl – you want to collect any remaining chicken stock leftover from the cooking process to use for the sauce.
  4. Add the cooked orzo to the skillet with the mushroom mixture, along with 1/4 to 1/3 cup of the reserved chicken stock from cooking the pasta. Over medium high heat, simmer until most of the liquid is evaporated. Remove from heat. Season with salt and grated parmesan – toss to combine and serve immediately.

Keywords: orzo with mushrooms scallions parmesan


Orzo with Mushrooms, Scallions and Parmesan

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  • Beverly Hilliard wrote:

    Do you have nutrition info on this dish? It’s really good but we are watching calories and carbs
    and it would be good to know.

    • Martha wrote:

      Hi Beverly – I’ve added the information to the bottom of the recipe card.

  • Sandy wrote:

    This is wonderfully delicious! Easy and delish are winners. The Parmesan cheese adds a great flavor. Made this several times and always gets wow this is sooo good. I would like my mushrooms to be as dark as yours. Did you use baby Bella’s? The white mushrooms didn’t get toasted the way I see in photo. Any suggestions? I used a nonstick pan as that’s what it looked like was used in photo.

    • Martha wrote:

      Hi Sandy – You can definitely use baby bella mushrooms in this recipe. (I don’t recall if we used those in the photos – I does look like we did!)

  • Myrna wrote:

    Hi Martha, your Orzo with Mushrooms, Scallions and Parmesan recipe sounds absolutely delicious!
    I’m making Panko Scallops for my husband on Valentines Day. I was thinking of making Lemon Orzo w/Asparagus until I saw your recipe. We love mushrooms and it appears this can be made ahead and warmed in the microwave. Do you think the Mushroom Orzo would go nicely with the Scallops?


    • Martha wrote:

      Hi Myrna – Yes – sounds like a great side dish for the scallops and it reheats nicely in the microwave. Hope you both enjoy the recipe!

  • Jennifer wrote:

    Delicious and so simple to make!

    • Martha wrote:

      Thanks Jennifer!

  • Jenny wrote:

    Delicious! I only used 1/4 cup parm and immured the salt and marjoram and used brown Bella mushroom instead and added 4 shiitake mushroom tops. I did add butter when stir frying the mushroom. This was amazing, thanks for the recipes!

    • Martha wrote:

      You’re welcome Jenny – glad you enjoyed the recipe!

  • Sharon Randall wrote:

    I love mushrooms and finally made this wonderful recipe! I cooked it exactly as posted-was a little hesitant about adding a whole bunch of scallions but it worked! I added a couple of grinds of black pepper after plating and enjoyed every bite. I’m adding this to my vegetarian rotation (Using veggie broth). Thank you for a simple-to-make and delicious recipe!

  • Andi wrote:

    Delicious (with adjustments for personal taste)!

    I’m most emphatically NOT a fan of Parmesan, so we substituted minced garlic and Cajun seasoning, to bring out the flavor in the lemon pepper. We added the seasonings to the vegetables while sauteing, instead of just before serving, to let the flavors infuse, and served it with seasoned and baked chicken breast as our protein.
    No butter in our recipe; we used olive oil across the board.

    My men and my dietician approved, and this will definitely be a recipe my family repeats in the future!

    • Martha wrote:

      Glad you found a variation that you enjoy Andi!

  • Serena wrote:

    This was crazy easy and so delicious! I added fresh spinach to the mushrooms and served it all over chicken- 100% adding this into the busy week night rotation. Thank you!!

    • Martha wrote:

      You’re very welcome Serena! Love the idea of adding spinach to this dish!

  • Pauline wright wrote:

    I have made this recipe several times, it is delicious. Can you use shittaki mushrooms and are there any special instructions that need to be followed.

    • Martha wrote:

      Sure Heather – you can use any other mushroom you’d like in this dish. Some mushrooms cook faster or slower so other than maybe adjusting the cooking time of the mushrooms, the recipe should be the same.

  • Mary Beth Adams wrote:

    Just have to thank you for such a great recipe. It will go into my personal cookbook with 752 of the most tried and true recipes in my collection. The texture was dreamy, creamy and the flavor delicate and delicious. The videos are well-done and instructional. My dish looked just like yours! Thank you again for a wonderful side dish.

    • Martha wrote:

      You’re very welcome Mary Beth – so glad you enjoyed the recipe!

  • Carole Stein wrote:

    This was a hit with my family.. made this to go with rotisserie chicken from the market. Will definitly made this again.

    • Martha wrote:

      So glad you enjoyed the recipe Carole!

  • Barbara Brigham wrote:

    Made this, substituting Asiago for Parmesan due to a vegetarian in the family’s preference, Gone in seconds. It was delicious. The orzo is such a wonderful texture and the flavor was divine!!!

    • Martha wrote:

      Thanks Barbara – great swap!

  • Lisa wrote:

    This was easy to make , and was amazing. My husband had to get second’s, will be making this again thank you for sharing Lisa. R

    • Martha wrote:

      You’re welcome Lisa – so glad you both enjoyed the recipe!

  • Janice wrote:

    I used shiitake mushrooms, added garlic and a splash of white wine. Didn’t have marjoram so used fresh thyme from my garden. Delicious!

    • Martha wrote:

      Thanks Janice!

  • Alisa Dudley wrote:

    This is the easiest recipe I have ever done and most delicious! Thank you for sharing!!!!

    • Martha wrote:

      You’re welcome Alisa – glad you enjoyed it!

  • Lori Richardson wrote:

    Makes a very small amount of pasta. Ok for side dish for 4 people but not entree. It was very good but next time I think I would add some garlic to the recipe.

    • Martha wrote:

      Thanks Lori!

  • K. Burke wrote:

    This is under the vegetarian section of your recipes. Whoops! Substitute the chicken stock for vegetable stock. Looks delicious.

    • Martha wrote:

      You’re right K! Thank you for pointing that out!

  • Meagan wrote:

    My new favorite orzo recipe. Easy and so good. I sautéed a little garlic in butter before adding the oil and mushrooms but don’t think it even needed it.

    • Martha wrote:

      Thanks Meagan – so glad you enjoyed the recipe! (We had another reader suggest garlic too…totally fine to add it!) 🙂

  • Joann Portnoy wrote:

    Can you make this dish ahead of time and reheat?

    • Martha wrote:

      Hi Joann – Yes, you can definitely make this ahead of time and reheat (in the microwave). If necessary, add a little chicken stock to moisten and also more parmesan cheese on top.

  • Nancy wrote:

    Soooo good! Loved this one. I used truffle olive oil and added a tablespoon of butte. Yum!

    • Martha wrote:

      Thanks Nancy! I LOVE the idea of adding truffle oil to this recipe! Great suggestion!

  • Tracy Hall wrote:

    Absolutely LOVE this recipe! Made it tonight for a friend and we couldn’t get over how savory it was. I thought I was eating something from a fine dining restaurant it was so good. The only changes I made was to add more mushrooms so about 12 oz total, just under a cup of orzo, 3/4 cup of real parmigian cheese, and a sprinkle of dehydrated minced garlic, will define making this again and it was really quite easy. Thanks for the great recipe.

    • Martha wrote:

      You’re very welcome Tracy – glad you enjoyed it!

  • Doris wrote:

    Hello Marthat and Jack! I did finally make this the other night when my son stopped by as he usually does once a week. I can tell you one thing—I will be making this A LOT! I did use half baby bella’s and half white mushrooms and two cloves of garlic ( can’t seem to let go of that ) Funny that I had trouble locating marjoram but knowing that its a cousin of oregano I used Italian seasoning which the major component is marjoram. So… how was it? My son ate two servings and took the rest home with the roast chicken half. It is a totally easy dish to prepare and yes, if you crave meatless for a change, this is perfect. Thanks for another keeper. I now have to start another looseleaf binder featuring the fab recipes from your blog. Thanks a bunch!

    • Martha wrote:

      🙂 You’re very welcome Doris! Glad you both enjoyed the recipe – and I’m going to give the garlic and Italian seasoning a try the next time we make this! Have a great weekend!

  • Doris wrote:

    Dear Martha: Just saw your reply to me… hope you don’t think I am trying to hijack your recipe. I am going to share this with my brother, Tony… he does all the cooking (my sis in law hates to cook—what? ) Sometimes he calls me for advice but I need to alert him to your web site. They both would love this orzo and I bet he would add garlic!! Happy Valentine’s Day to you and hubs.

    • Martha wrote:

      Hi Doris – No worries at all! We love hearing about ways that our readers change up our recipes…it helps other readers too! Thanks for spreading the word…have a great rest of the weekend!

  • Doris wrote:

    Hi Martha! You know I love your recipes.. what, no garlic? LOL! I just got home with a fresh box of Orzo and shrooms. I will be making this weekend with a roast chicken . I am drooling thinking of this! I would think baby bellas would also be good… your thoughts? Awesome recipe and thank you.

    • Martha wrote:

      LOL – I know…when was the last time we shared a recipe without garlic? 😉 You could definitely add it, but the scallions add plenty of onion-y flavor to the recipe. Baby bellas would be a great choice! Hope you enjoy it!

  • Nigel Roberts wrote:

    Have you tried using leeks instead of scallions, it gives a much better taste.

    • Martha wrote:

      We haven’t Nigel – but leeks would be delicious too! Thanks for the suggestion!

  • Yellow Tulips wrote:

    Looks like another keeper! Thank you. – again.

    • Martha wrote:

      You’re very welcome – hope you enjoy the recipe!

  • Mushrooms Canada wrote:

    What a great dish for a Meatless Monday dinner! The flavours would pair so well together and I can’t stop drooling over those photos. Thanks for sharing!


    • Martha wrote:

      Thanks for stopping by Shannon!

  • Barbara wrote:

    One question: do you use fresh marjoram or dried?

    • Martha wrote:

      Hi Barbara – We used dried marjoram! I will update the recipe to make sure it’s more clear…thanks for visiting! Martha

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