Mushroom Orzo with Parsley, Lemon Zest and Olive Oil

Recipe Courtesy of the Mushroom Council and


This zesty vegetarian mushroom orzo is a crowd pleasing dish that’s low in sodium.

Yield: 6 servings

Serving size: 1 cup


1 1/3 cups whole wheat or high protein orzo
2 tablespoons olive oil (divided)
8 ounces button mushrooms, halved or quartered if very large
3 to 4 ounces oyster mushrooms, roughly chopped
3 to 4 ounces enoki, root trimmed and separated
2 cloves garlic, finely chopped
1/2 teaspoon sea salt
pinch freshly ground black pepper
2 tablespoons fresh lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon red pepper flakes
fresh parsley, coarsely chopped
1/4 cup grated Parmesan cheese


1. Cook orzo as package directs, drain and place in a large bow; cover to keep warm.

2. Meanwhile, heat 2 teaspoons olive oil in a large nonstick skillet over medium heat.  Add button mushrooms, oyster mushrooms garlic, salt and pepper.  Cook, stirring occasionally, 5 to 8 minutes or until tender.  Gently toss in enoki mushrooms and cook 30 seconds longer.  Mix into warm orzo. Let rest 5 minutes.

3. Toss with last 4 teaspoons olive oil and remaining ingredients.  Serve warm.

Nutrition Facts

1 cup serving: Calories: 399; Total Fat: 10g; Saturated Fat: 2g; Cholesterol: 4g; Sodium: 336mg; Protein: 16g; Carbohydrates: 65g; Dietary Fiber: 5g

Foodservice portion


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