I’ve been making so many “one pot” recipes lately that I feel like it’s been ages since I’ve made a good ol’ side dish. Well, I had a bag of orzo sitting in my pantry and baby portobellos were on sale this week, so I whipped up this incredibly easy Parmesan Portobello Orzo.
The flavors this Parmesan Portobello Orzo are simple. Mushrooms, garlic, chicken broth, and parmesan. Oh, and a little salt and pepper, of course. The beauty of keeping flavors simple is that this side dish can be paired with a great number of things. I planned to eat this with some chicken, but it could just as easily go with a beef roast or pork chops. Or, as I’ve mostly been eating it, just by itself!
This is definitely going to be one of my no-brainer go-to side dishes from now on! I can’t wait to see how many variations I can make of this one simple dish.
Parmesan Portobello Orzo
- Rinse the mushrooms and cut them into thick slices. Mince the garlic. Heat the garlic and olive oil in a large skillet over medium heat for one to two minutes, or until the garlic is soft and fragrant. Add the mushrooms, a pinch of salt and freshly cracked pepper, and continue to sauté until the mushrooms have softened and released all of their moisture (5-7 minutes).
- Add the uncooked orzo and chicken broth to the skillet. Give it a quick stir, place a lid on top, and let the mixture come up to a boil. Once it reaches a boil, give it quick stir again to loosen any pasta from the bottom of the skillet. Replace the lid, turn the heat down to low, and let the pasta simmer on low heat for 10 minutes. Stir once half way through to prevent the pasta from sticking.
- After ten minutes, test the orzo to make sure it’s tender (if not, replace the lid and let simmer a few minutes more). Stir the contents of the skillet to redistribute any leftover broth (it will continue to absorb into the pasta). Once the broth has absorbed, turn off the heat.
- Sprinkle the Parmesan over the pasta, stir, and then serve.
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Scroll down for the step by step photos!
I added parsley to add color to the photo, but it’s not necessary for the flavor in this dish.
How to Make Parmesan Portobello Orzo – Step by Step Photos
I was lucky enough to get these portobellos on sale, but you can sub regular white button mushrooms if portobellos are out of your price range. You’ll need one 8oz. carton.
Rinse the mushrooms and then cut them into thick slices. Now, you may have heard the “rule” that you’re never supposed to rinse mushroom, but in a dish like this where they will literally be simmering in liquid, it doesn’t really make a difference. Something like a fresh salad, on the other hand, you’ll want to just wipe them off.
Mince two cloves of garlic and sauté them in a large skillet with 2 Tbsp olive oil over medium heat for one to two minutes, or until the garlic is soft and fragrant.
Add the mushrooms, a pinch of salt and pepper, and sauté for another five minutes or so, or until the mushrooms have wilted and released all of their moisture. The mushrooms will absorb the oil at first, but once they start heating, they will start giving off moisture, which will collect in the bottom of the skillet. Once that liquid starts evaporating (becoming LESS), you’ll know the mushrooms have given off everything they’re going to give. Ha.
Add two cups of uncooked orzo (about 1 lb.)…
And 3 cups of chicken broth. Stir the skillet, then place a lid on top. Let the skillet come up to a boil over medium heat. Give it a quick stir to loosen the pasta from the bottom of the skillet, replace the lid, and turn the heat down to low. Let it simmer on low for about ten minutes, stirring once half way through.
After ten minutes, test the orzo to see if it’s tender. There may be a little broth still pooling in a couple areas, but if you stir the pasta, it will continue to absorb the leftover broth. Once the broth is absorbed, turn off the heat.
Sprinkle 1/3 cup grated Parmesan over the orzo, give it a stir, then serve! Super easy.
Yummmmmm. Makes about 6 loosely packed cups of Parmesan Portobello Orzo.