Mushroom and Cheese Orzo Bake Recipe

Name: Mushroom and Cheese Orzo Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp canola oil; 1 tbsp butter; 8 small sliced portobello mushrooms, sliced; 1/4 cup red onion, diced; 8 oz cooked orzo; 3 tbsp fresh parsley, chopped; 1/4 cup milk; 1 -10 3/4 oz. cream of chicken soup; 1 tbsp teriyaki sauce; 1/2 tsp garlic powder; 1/4 tsp salt & pepper; 2/3 cup shredded mozerella cheese; 1/4 cup shredded mozerella cheese; 3 tbsp sliced almonds; 1 tsp dried parsley

Servings: persons

1 tbsp canola oil
1 tbsp butter
8 small sliced portobello mushrooms, sliced
1/4 cup red onion, diced
8 oz cooked orzo
3 tbsp fresh parsley, chopped
1/4 cup milk
1 -10 3/4 oz. cream of chicken soup
1 tbsp teriyaki sauce
1/2 tsp garlic powder
1/4 tsp salt & pepper
2/3 cup shredded mozerella cheese
1/4 cup shredded mozerella cheese
3 tbsp sliced almonds
1 tsp dried parsley

1
Preheat oven to 375.
2
In a small skillet, saute onions and mushrooms with canola oil and butter until onions are transclucent and mushrooms are tender.
3
Set aside.
4
In a large bowl whisk milk and cream of chicken soup together with teriyaki sauce, salt & pepper, garlic and 3 tbsp fresh parsley.
5
To the soup mixture add in cooked orzo, sauteed onions and mushrooms and 2/3 cup mozerella cheese.
6
Stir well.
7
Transfer mixture to a greased (I used non stick cooking spray) casserole dish.
8
Top with sliced almonds, 1/4 cup mozerella cheese then lastly the dried parsley.
9
Bake for 20 minutes until heated thoroughly and bubbly.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tbsp canola oil, 1 tbsp butter, 8 small sliced portobello mushrooms, sliced, 1/4 cup red onion, diced, and more.

Yes, Mushroom and Cheese Orzo Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom and Cheese Orzo Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions