This Creamy Parmesan Mushroom Orzo with Garlic Butter Scallops dish is a hearty, delicious dinner option if you’re looking for some inspiration in the kitchen! Or if you’re looking to wow your spouse and (hopefully) your kids!
Loaded with mushrooms, spinach, and freshly grated parmesan cheese with plenty of creamy, garlic parmesan cheese sauce for your favorite dipping bread! This is traditionally a side dish, but can secretly double as a main dish by adding your favorite protein. Ready in under 30 minutes!
CREAMY PARMESAN MUSHROOM ORZO WITH GARLIC BUTTER SCALLOPS
The flavors of this parmesan mushroom orzo dish are simply amazing. Sautéed mushrooms, garlic, chicken stock, fresh baby spinach, freshly grated parmesan cheese, and seasoned to perfection. The orzo is cooked in a mixture of chicken stock and half and half, which gives it its robust flavor, as well as provides the creaminess to the sauce. The flavors pair well with just about anything. So if you’re not a fan of scallops, you can omit those or swap them out for grilled salmon, shrimp, or chicken.
If you’ve had a rough day and you need to not only sit down to a comforting meal, but also one that doesn’t require a lot of work or time, then this Creamy Parmesan Mushroom Orzo recipe is the ticket to your much-deserved relaxing and indulging evening! If going meat-free, this dish comes together in one pot. Meatless meal or with added protein, this dish can be on your table in 30 minutes.
So grab your forks and your favorite dipping bread. It’s time to take a load off and indulge! Hell, curl up in your jammies with a bowl of this on the couch if you must. No judgements here. My husband and I had this several nights in a row in such a fashion. You do you!
INGREDIENTS NEEDED FOR THIS CREAMY ORZO DISH
Full recipe with directions can be found via the printable recipe card at the bottom of this post. Simply scroll down! 🙂
Creamy Parmesan Mushroom Orzo:
- Baby bella mushrooms
- Olive oil, butter
- Yellow onion
- Minced garlic, salt, pepper, italian seasoning
- Chicken stock
- Freshly grated parmesan cheese
- Fresh baby spinach
- Uncooked orzo
- Flour (or thickener of choice)
- Half and half
Garlic Butter Scallops:
- Jumbo scallops, thawed & patted dry
- Salt, pepper, and garlic powder
- Unsalted butter
SWAPS AND COOKING SUGGESTIONS
- Yellow onion – no yellow onion? No problem! Swap for a white onion or shallots. Just make sure they are finely diced.
- Baby bella mushrooms – regular button mushrooms will work just fine!
- Orzo – Just like with any pasta, the orzo will soak up the water/moisture that’s found in the creamy sauce resulting in a thicker sauce the longer it sits. If reheating, I recommend adding a splash or two of additional stock to make it a bit creamier again.
- Frozen spinach can be used in place of fresh spinach. But I find that fresh baby spinach has a better texture and flavor than any frozen version. Use what you have on hand, though!
- Stock – can easily be swapped for broth. Chicken or vegetable broth/stock work just fine. Stock will give it additional flavor, though.
- Not a fan of spinach? Swap it out for frozen broccoli or peas! Both work well. I recommend chopping the broccoli into bite-size pieces to cook more evenly.
MORE INCREDIBLY CREAMY MAIN DISHES TO TRY
- Pesto Spinach Cauliflower Alfredo Zoodles with Scallops
- Lemon Garlic Butter Scallops with Cauliflower Risotto
- Creamy Mushroom and Spinach Chicken
- Best Chicken Stroganoff Recipe
- Chicken Alfredo Spaghetti Squash
Creamy Parmesan Mushroom Orzo with Garlic Butter ScallopsPrint Recipe Rate Recipe
- 2 tablespoons olive oil
- 1 pound baby bella mushrooms, (thickly sliced)
- 3 tablespoons unsalted butter
- 1/2 cup finely diced yellow onion
- 1 teaspoon minced garlic, (2 cloves)
- 2 tablespoons all-purpose flour, (or thickener of choice)
- 4 cups unsalted chicken stock, (vegetable/chicken broth or stock)
- 3/4 cup half and half
- 2 cups uncooked orzo
- 1 teaspoon Italian seasoning
- 1 teaspoon salt, (more or less, to taste)
- 1/4 teaspoon freshly ground black pepper, (more or less, to taste)
- 2 cups roughly chopped baby spinach
- 3/4 cup freshly grated parmesan cheese
Garlic Butter Scallops:
- 1 pound jumbo scallops, (thawed)
- 2-3 tablespoons unsalted butter
- 1/2 teaspoon garlic powder
- salt and pepper, (to taste)
- Rinse the mushrooms, pat dry, and slice thick. Mince the garlic. Heat a large, deep skillet over medium-high heat with olive oil. Once the oil is hot, add the mushrooms and saute 5-6 minutes, or until they have softened and released all of their moisture.Remove from pan to a plate and cover to keep warm. Depending on the size of your skillet, you may need to do this in two batches.
- Lower the heat to medium and add the butter. Once the butter is melted and bubbling, add the onion. Saute 3-4 minutes until caramelized. Then add in the garlic. Saute for 30 seconds.
- Add the flour, stir well and cook for 1 minute.
- Pour in the half and half and chicken stock. Whisking continuously until the butter flour mixture is no longer clumpy and the bottom of the pan has been deglazed from sautéing. Add the Italian seasoning, salt, and pepper.
- Add in the orzo pasta and stir to combine. If it starts boiling, reduce the heat to medium-low and allow it to maintain a simmer.
- Cook uncovered, stirring frequently to ensure the orzo does not stick to the bottom of the pan or together, until it is al dente and the liquid has thickened to form a creamy sauce. Apprximately 10-15 minutes, or according to the package instructions.
- While the orzo is cooking, line the scallops up on a paper towel and pat them dry. Removing some of the water will help to crisp the outsides.Season the scallops with salt, pepper, and garlic powder.
- Place a large cast iron skillet over medium heat with the butter. Once the butter is bubbling and starting to brown, add the scallops one at a time seasoned side down. Sear for 2-3 minutes on each side. Remove from pan to a dish and cover to keep warm.
- Once the orzo is cooked and the sauce has thickened, remove from heat. Taste test and add additional seasonings, if needed.Stir in the baby spinach and parmesan cheese. Mix until the cheese has melted and the spinach has wilted. Stir in the mushrooms and top with scallops to re-warm both.
- Serve garnished with freshly grated parmesan cheese, black pepper, and freshly chopped parsley.