Published Apr 4th
Mushroom Orzo
Prep 15m Cook 25m Additional - Ready In 40m
Servings 6 servings Calories 327.4

After eating at an ‘Italian’ chain restaurant and loving this side dish, I went home and tried to recreate it. This is the recipe I finally came up with.

Recipe Ingredients

  • ½ cup butter, divided
  • 8 pearl onions
  • 1 cup uncooked orzo pasta
  • ½ cup sliced fresh mushrooms
  • 1 cup water
  • ½ cup white wine
  • garlic powder to taste
  • salt and pepper to taste
  • ½ cup grated Parmesan cheese
  • ¼ cup fresh parsley

Cooking Directions

  1. 1 Melt 1/2 the butter in a skillet over medium heat. Stir in the onions, and cook until golden brown. Mix in orzo, mushrooms, and remaining butter. Cook and stir 5 minutes, until butter is melted and mushrooms are tender.
  2. 2 Pour water and wine into the skillet, and bring to a boil. Reduce heat to low. Season with garlic powder, salt, and pepper. Cook 7 to 10 minutes, until orzo is al dente. Stir in the Parmesan cheese and parsley to serve.

Nutrition Facts

  • Calories 327.4
  • Carbohydrate 28.1 g
  • Cholesterol 48 mg
  • Fat 18.6 g
  • Fiber 1.7 g
  • Protein 8.6 g
  • Saturated Fat 11.3 g
  • Sodium 241.3 mg
  • Sugar 1.2 g


  1. I previously rated this after making it once. Since then I have made it more and played with the recipe just a tad and now I LOVE it!! Have made it several times and I crave it. For the mushrooms I just used button mushrooms and 1/2C as the recipe called for turned out to - Read more ...
  2. This is the third time I made this recipe. This time I changed it up a bit. I added grilled chicken, shrimp and extra mushrooms. I doubled the liquid ( chicken broth, water and wine). It was really good. We had it as a main dish. January 18, 2010- Writing again just to say that - Read more ...
  3. Oh wow, will THIS ever be a repeat in my house! For extra flavor I used dried porcini mushrooms which I soaked in hot water for about 25 minutes. I then used the soaking liquid for the water called for. What a boost of flavor! Pearl onions not a staple in my house, I simply - Read more ...
  4. I didn't follow the directions very well but we loved this idea. I sauteed the mushrooms and onion in 1 tbsp oil added garlic and then deglazed with about 1/4 cup white wine. I used 14 oz chicken stock and 1 cup orzo covered and simmered for 7 minutes and then added the parsley cheese - Read more ...
  5. I loved this side dish. I didn't have pearl onions so I used half a regular onion chopped up and I added minced garlic and extra mushrooms. You can never have too many mushrooms. The wine gave it such a great flavor. Oh, and I used chicken broth instead of water. This really was great. - Read more ...
  6. I used chopped onion and per the other reviews substituted chicken broth for the water. This is a flavorful side dish that's quick and easy! Will add more mushrooms next time.
  7. This was an easy and quick side dish. I didn't have pearl onion so I used a chopped medium onion instead. At the advice of another reviewer I used chicken broth for more flavor (and left out the salt).
  8. I had to use 2X the amount of water listed and cooked it for about 3X as long as it recommended. Good side dish easy to make. I also used most of a smaller yellow onion and a portabello cap instead of pearl onions white mushrooms.
  9. Excellent recipe. I used canned mushrooms and it tasted just great. Jusst cook it for alittle less time.