Step 1 – Sauté the Mushrooms

• In a large, high-sided skillet or heavy-bottomed pan, heat 1 tablespoon of olive oil over medium-high heat.

• Add the sliced baby bella mushrooms and season generously with salt and pepper.

• Sauté for 1–2 minutes until the mushrooms are softened and lightly browned.

• Remove half of the mushrooms from the pan and set aside on a plate (you’ll add them back later for texture and presentation).

Step 2 – Cook the Orzo

• In the same skillet with the remaining mushrooms, stir in the uncooked orzo, chicken broth, minced garlic, Italian seasoning, smoked paprika, and ¼ teaspoon of salt.

• Bring the mixture to a boil, then immediately reduce the heat to medium-low and let simmer.

• Cook uncovered for 5–10 minutes, stirring frequently to avoid sticking.

• In the final 5 minutes of cooking, stir in the fresh spinach until wilted.

Step 3 – Finish the Creamy Sauce

• Pour in ½ cup of heavy cream and gently stir the mixture on low to medium heat.

• Do not allow the sauce to boil.

• Taste and adjust seasoning with more salt or paprika, if desired.

• Return the reserved mushrooms to the skillet and stir them in.

Step 4 – Serve

• Once creamy and well-mixed, plate the orzo and sprinkle with red pepper flakes for a subtle kick.