Sometimes you just need the perfect, mushroomy comfort food! This reduced guilt mushroom and bone broth orzo will be your new go-to for lunches during the work week and/or side dish for the dinner table. Whole wheat orzo, green pepper, onion, portobello mushroom, cheese, and all pulled together with mushroom bone broth. Grab a fork and dig in!
This recipe was made in partnership with Bare Bones. Bare Bones’ products are made by slow simmering real bones to extract protein, collagen, and other nutrients. The bone broth is non-GMO and has great anti-inflammatory benefits. A lot of these benefits are just true of bone broth in general.
The bone broth used in this recipe is mushroom instant broth. The rich broth pairs beef bone broth and collagen with roasted mushrooms, garlic and herbs to create a balanced yet complex flavor. Of course you can use your preferred broth in this recipe if Bare Bones is not available to you.
Make sure to check out a few of my other favorite recipes featuring bone broth:
Mushrooms were really the inspiration behind this dish. Everything else was added on top. I love whole wheat orzo, so I added that. Then, I just threw in veggies and seasonings I had in my kitchen and fridge. That’s one of the fun things about a one pot recipe – you can just keep throwing stuff in the pot! Add parmesan cheese and anything will taste good, right?!! The green bell pepper with the savory garlic, and onion go perfectly with the creamy mushrooms and broth.
One Pot Recipe – Mushroom and Bone Broth Orzo
- Large pot with lid
- Small bowl
- Knife and cutting board
- Measuring cups and spoons
- Rubber spatula
- Heat safe long-handled spoon
*1-2 tbsp olive oil
- 2 instant packs of #barebones mushroom
- 2 cups water
- 1 large green pepper – diced
- 1 small yellow onion – diced
- 8 oz baby portobello mushrooms – thinly sliced
- 1 clove garlic – minced
- 2 cups whole wheat orzo
- 1/4 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/2 cup shredded parmesan cheese
- 2 tbsp thyme
- Salt and pepper to taste
Serves 6-8 (depending if meal vs. side dish)
Wash and dry produce. Thinly slice portobello mushrooms, mince garlic, peel and dice onion, and deseed and dice green pepper.
In a large, sturdy pot, heat 1-2 tbsp olive oil over medium high heat. Add green pepper, onion, and sliced mushroom to pot. Sprinkle pepper and a pinch of kosher salt and cook for 5-7 minutes until softened. Combine 2 cups of water with 2 instant packs of mushroom broth in a small bowl. Add to pot with vegetables and add garlic and 2 cups whole wheat orzo. Let contents of the pot come to a heavy simmer and reduce heat to medium low. Cover pot with lid and cook for 5 minutes.
Remove the lid and reduce heat to low. Stir in cream, thyme, and grated parmesan. Finish off by stirring in shredded parmesan. Turn off heat and serve immediately!Print