Mushroom Cheese Orzo



Serving size

2 1/2 cups
30 minutes

This recipe can easily be multiplied and keeps keeps well for about 24 to 48 hours in the refrigerator. Reheat gently.

Mushroom Cheese Orzo


4 quart Water
4 ounce Orzo (or gluten-free orzo)
2 tsp. Olive oil
2 clove Garlic, raw (thinly sliced)
1 medium (2-1/2 inch dia) White onions (diced)
2 Large Shallots, raw (thinly sliced)
12 ounces Crimini mushrooms (thinly sliced)
2 ounce Provolone cheese (grated)
2 ounce Semisoft goat cheese (crumbled)
6 leaves Fresh basil (chiffonade)
1 to taste Black pepper


Preheat the oven to 325°F.

Place the water in a large sauce pan over high heat.

When the water comes to a full boil, add the orzo.

Stir and reduce the heat until the water is at a slow boil.

Cook the pasta for 18 to 20 minutes (or as directed by the packaging). Stir occasionally.

While the pasta is cooking, place the olive oil in a small skillet and add the garlic, onions, and shallots.

Place the pan in the oven.

Roast for about 2 minutes. Remove the pan, toss the onions, and add the mushrooms.

Roast the onions for 15 minutes. Toss about every 3 to 4 minutes.

Remove from the oven and place on the range over low heat.

When the orzo is done, drain all but about 1/2 cup of the cooking water.

Add the pasta and water to the mushroom/onion mixture.

Add the provolone and goat cheese and fold together into the pasta for about one minute.

Add the peas and basil.

Fold together and divide the orzo between two bowls.

Add pepper to taste.


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GERD / Acid Reflux

This recipe contains GERD triggers, and those with GERD may wish to avoid it.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish. Check for anti-caking ingredients in pre-shredded cheese; it's best to grate your own from a block.


This is a low sodium recipe.

Recipe Notes

This is a simple weeknight pasta dish that is full of flavor but great for you with 9 grams of fiber and less than 400 milligrams of sodium. The flavor is a great blend of sweet and savory, and the best part is that it is both filling and takes only about 25 minutes to make.

Orzo is often overlooked as a pasta. I love it because it is very forgiving. You can overcook it, of course, but it is less difficult than handling linguine or rotini and makes a beautiful dish.

Because the pasta is small it blends well in dishes and works great with small diced items like onions, celery, peppers, or even peas and beans.

There are great gluten free pastas on the market; DeLallo is one brand that makes gluten-free orzo and you can find it on the Internet. It is made with corn and rice flour and that combination makes a stiffer pasta I have found (not as good for linguine). As with most gluten free pastas, it is more expensive, but worth it for having a great plate of orzo every now and then.

"Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime."

Anthony Bourdain