Heat some cooking oil in a large pan over medium-high heat. Add the mushrooms and cook until they are golden.

Add the garlic and thyme and cook for a further minute.

Add in the orzo, then pour in the stock. Bring it to the boil then reduce the heat, and simmer for 10 minutes, stirring often, until the orzo is cooked and most of the liquid is absorbed.

Add the spinach and stir until it wilts.

Turn off the heat, then stir through the cream cheese, Parmesan, and the lemon zest and juice. Mix until creamy, then taste for seasoning.

Dish it up and then crumble over the feta. Enjoy!