A creamy and flavorful orzo dish with Swiss cheese and sautéed mushrooms, perfect for a quick and satisfying meal.
Cook the orzo in a saucepan of boiling salted water until al dente, then drain.
Stir the orzo occasionally while cooking to prevent sticking.
Melt 3 tablespoons of butter in a microwave-safe bowl.
Cover the bowl with a microwave-safe lid to avoid splattering.
Mix the grated Swiss cheese, minced garlic, salt, and pepper with the melted butter.
Ensure the cheese is evenly mixed for a smooth sauce.
In the same saucepan, sauté the sliced mushrooms in the remaining butter until tender.
Cook the mushrooms over medium heat to release their natural juices.
Combine the cooked orzo with the sautéed mushrooms in the saucepan.
Gently fold the orzo into the mushrooms to avoid breaking the pasta.
Stir in the cheese mixture and cook over low heat until the cheese is melted and the dish is creamy.
Keep stirring to prevent the cheese from sticking to the pan.
Garnish with chopped parsley before serving.
Add the parsley just before serving for a fresh flavor.
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