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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.
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.
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.)
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.
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.
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.
You may also like these other recipes made with orzo pasta:
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Orzo with Mushrooms, Scallions and Parmesan
Ingredients
- 2 cups chicken or vegetable stock (plus more as needed)
- 3/4 cup orzo pasta
- 2 tablespoons olive oil
- 8 ounces white button mushrooms, cleaned and quartered
- 1 1/2 teaspoons dried marjoram
- 1 bunch scallions, diced (include both white and green parts)
- 1/2 teaspoon salt
- 1/2 cup grated parmesan
Instructions
- 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.)
- 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.
- 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.
- 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.
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I could live off this!! So good. Also, I freeze into individual servings and take to work. Still tasty!
Glad to hear that you are enjoying the dish Jet!
This dish was every bit as good as the author claimed! I I don’t eat onions, so deleted them and substituted sliced water chestnuts. I also added cubed chicken breast. It was quick and easy to prepare and absolutely delicious! I’ll definitely make this again. And again. And again.
Thanks Lois
Made this today and loved it. Even my husband liked it.
So glad to hear Marie – thank you!
I made this last night, I did substitute the salt for black pepper. This is delicious! I will definitely make this over & over again. Thanks for sharing your recipe.
You’re very welcome Marilyn – glad you enjoyed the recipe!
I fixed this recipe, and we loved it. I did add 1 zucchini that I picked from the garden. I also added 2 teaspoons of Italian Seasoning, since I didn’t have marjoram. We will fix again.
Glad you enjoyed the recipe Bev!
Absolutely 💯 %fabulous dish.
Thank you!
I’ve made this a number of times. It is always well received. Easy and delicious.
So glad you enjoy the recipe Jules!
This is so simple and SO tasty!!!! I use GF orzo…and I make this often! Thanks for the great recipe!
So glad you are enjoying the recipe Sue!
Added 1lb. Skinny asparagus and 2 small chicken breast cooked and cut up in small bite-sized pieces
Excellent
Thanks for the suggestion Debbie!
My husband and I love it!
So glad to hear Catherine!