I love summer recipes. The fresh flavors, bright colors, and my favorite – how easy they are to make. There’s a lightness that comes with summertime that I love incorporating into my meals, both in flavor and texture as well as method!
Like this Lemon Garlic Eggplant Mushroom Orzo, which is one of my current favorites for keeping the fam happy. It’s INCREDIBLY delicious, super super super easy to make, and the best for a light summer pasta recipe. Trust me on this one: you’ll want to make this one-skillet mushroom orzo pasta again and again!
In This Post
What You’ll Need
Here are some of the simple, easy-to-find ingredients you’ll need for this recipe:
Orzo Pasta – One of my favorite types of pasta for summer! Orzo pasta is light, soft, and kind of looks like rice. But it’s actually a delicious type of pasta!
Eggplant – It’s eggplant season, and this Lemon Garlic Eggplant Mushroom Orzo recipe is one of my favorite ways to incorporate it!
Mushrooms – Hearty, wholesome sliced mushrooms add protein and flavor. Any type of sliced mushroom works great in this recipe.
Tomatoes – Halved grape or cherry tomatoes or are my go-to for summer pasta recipes like this one.
Chicken or Vegetable Broth – Feel free to use either chicken or vegetable broth for cooking the orzo!
Parmesan – Grated parmesan brings this orzo pasta recipe together. However, feel free to use vegan parmesan or omit completely to make this recipe vegan and dairy-free!
Minced Garlic – I love using freshly minced garlic, but garlic powder works as well if you don’t have fresh garlic on hand.
Basil – Fresh or dried basil bring this dish to life, adding earthy, fresh summer flavors!
Crushed Pistachios – Ok, go with me on this one. I know it may seem like a random addition, but it adds a texture and flavor that really takes things to another level. This topping ingredient is totally optional, but if you’re wanting to try something different and takes things up a notch, then add a decent sprinkle of crushed pistachios (or walnuts) to this dish!
How to Cook Orzo With Mushrooms
Cooking orzo with mushrooms in a skillet is actually easier than you might think!
- Sauté the sliced mushrooms with a little bit of oil.
- Set the mushrooms aside.
- Cook any other vegetables (such as the eggplant) in the skillet and set aside.
- Add the dry orzo and broth, bring to a simmer, and cook until the orzo is fluffy.
- Add the mushrooms and other vegetables back in, sauté for a few minutes, and enjoy!
Tips for Cooking the Garlic Eggplant
- Eggplant is like a sponge. It soaks up liquids and any flavors that are around it! So it’s best to allow the peeled and cubed eggplant to “soak” for a few minutes in the oil, lemon juice, and garlic before cooking.
- If possible, remove the eggplant seeds before soaking and cooking. Eggplant seeds release a “bitter” taste, so removing them helps the dish come together in the best way!
RELATED: Roasted Harissa Eggplant Halves
More Mushroom Recipes
- Paleo Chicken Mushroom Casserole
- Spinach & Mushroom Naan Pizza
- Quinoa & Mushroom Stuffed Acorn Squash
- Creamy Mushroom Sausage Rigatoni
Pasta Recipes You’ll Love
- Chicken Pesto Pasta Bake
- Creamy Salmon Pasta Recipe
- One-Pot Basil Chicken Baked Ziti
- Healthy Chicken Broccoli Pasta Casserole
- Mushroom & Spinach Pasta Bake
- Easy Vegetarian Baked Ziti Recipe
Did you make this Lemon Garlic Eggplant Mushroom Orzo recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons!
Lemon Garlic Eggplant Mushroom Orzo
- 1/3 cup olive oil, divided
- 10 oz sliced mushrooms
- 1/2 mediume eggplant
- 2 tsp minced garlic
- salt/pepper (to taste)
- 8 oz. orzo pasta (about 1 1/3 cup dry)
- 2 2/3 cups chicken broth (or vegetable broth)
- 1 medium lemon (juiced)
- 1/2 cup grape tomatoes, halved
- 1/2 cup grated parmesan
- 1/3 cup fresh basil (or 1 Tbsp dried)
- 2 Tbsp crushed pistachios (optional)
- In a skillet, cook the mushrooms in 1 Tbsp of the oil for 7-10 min.
- While the mushrooms are cooking, peel, cube, and remove eggplant seeds.
- Let the cubed eggplant soak in the remaining oil and garlic, salt, and pepper for a at least a few minutes.
- Set the cooked mushrooms aside.
- Cook the soaked eggplant for about 10 min, or until soft.
- Set the eggplant aside with the mushrooms.
- Add the dry orzo and broth to the skillet.
- Stir and bring to a boil.
- Lower to a simmer and cook for about 10 minutes, stirring often.
- Add in the lemon juice and tomato halves.
- Add the mushrooms and eggplant back in.
- Mix everything together until the dish is evenly warm.
- Top with grated parmesan, fresh basil, and crushed pistachios (optional).
- Serve and enjoy!
- Easily make this recipe vegan and dairy-free by using vegetable broth and vegan parmesan (or omitting the cheese completely).