Lemon Mushroom Orzo Recipe
Lemon Mushroom Orzo Recipe photo by Taste of Home
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Lemon Mushroom Orzo Recipe

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Sometimes I serve this side dish chilled; sometimes I serve it hot. It has a very lovely appearance and goes well with almost any entree. —Shelly Nelson, Akeley, Minnesota
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 12 servings


  • 1 package (16 ounces) orzo pasta
  • 3 tablespoons olive oil, divided
  • 3/4 pound sliced fresh mushrooms
  • 3/4 cup chopped pecans, toasted
  • 1/2 cup minced fresh parsley
  • 1 teaspoon grated lemon peel
  • 3 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Nutritional Facts

3/4 cup: 225 calories, 9g fat (1g saturated fat), 0 cholesterol, 202mg sodium, 31g carbohydrate (2g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.


  1. Cook orzo according to package directions. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat. Add mushrooms; cook and stir until tender and lightly browned. Drain orzo.
  2. In a large bowl, place orzo, mushroom mixture, pecans, parsley, lemon peel, lemon juice, salt, pepper and remaining oil; toss to combine. Yield: 12 servings.
Originally published as Lemon Mushroom Orzo in Taste of Home Christmas Annual Annual 2016, p117

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