Prep ingredients: slice mushrooms and onion. Mince garlic (unless using jarred). Chop fresh parsley.
In a large skillet, heat olive oil and add mushrooms and onions. Cook until starting to soften then add in garlic, salt, pepper, and red pepper flakes.
Once onions and mushrooms tender, add in dry orzo. Cook until a few pieces of orzo start to brown (about 3-4 minutes). Then add in the broth. Bring to a simmer and cook for 10-12 minutes until 75% of the broth is absorbed and orzo is tender.
Turn heat to low and add in the cream cheese. Stir constantly until cream cheese is incorporated.
Turn off heat, stir in the parmesan until melted. Sprinkle in the parsley and serve!