In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add 8 ounces of sliced cremini mushrooms, along with ½ teaspoon of kosher salt and freshly ground black pepper. Cook for 5-8 minutes until browned and tender.

Once the mushrooms are nicely browned, add 3 cloves of minced garlic. Stir for about 1 minute until fragrant. Then, add 1 cup of dried orzo pasta and stir well.

Pour in 4 cups of broth and 1 cup of whole milk. Bring to a boil while stirring frequently. Once boiling, reduce the heat to a simmer and leave it uncovered for about 10 minutes.

After the orzo is cooked, remove from heat. Fold in 4 cups of baby spinach and ½ cup of grated Parmesan cheese until the spinach is wilted and the cheese is melted.

Let the creamy orzo rest for a couple of minutes before serving. Garnish with additional Parmesan cheese and a sprinkle of black pepper.