Greek Mushroom Orzo

4 portions (4 cups)


  • 2 tablespoons olive oil
  • 1 pound fresh white mushrooms, sliced (about 5 cups)
  • 1 1/4 cups (8 ounces) orzo (rice-shaped pasta), uncooked
  • 1 can (14 1/2 ounces) Italian-style stewed tomatoes
  • 1 can (13 1/4 ounces) chicken broth
  • 1/4 cup crumbled basil-and-tomato flavored feta cheese


In a large skillet over medium heat, heat the oil until hot. Add the mushrooms and cook, stirring occasionally, until the mushrooms are tender and just release their liquid, about 6 minutes.

Stir in the orzo, tomatoes, chicken broth and 1/2 cup water. Simmer, covered, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, about 9 minutes. Stir in the feta cheese and serve immediately.

Recipe reprinted by permission of Mushroom Council. All rights reserved.

RecID 8090

Sign Up for Newsletters Here

Delicious recipes, easy meal ideas and holiday inspiration delivered straight to your inbox.