Mushroom Orzo with Parsley, Lemon Zest and Olive Oil

  • Yield: 6 servings


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

Recipe Courtesy of the Mushroom Council and

Nutritional Info *per serving

  • Calories 399
  • Fat 10g
  • Saturated Fat 2g
  • Cholesterol 4g
  • Sodium 336mg
  • Carbohydrate 65g
  • Fiber 5g
  • Protein 16g