In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Add the sliced mushrooms to the skillet and cook for 5-7 minutes, until they are browned and tender.

Stir in the orzo pasta and cook for an additional 1-2 minutes, allowing it to absorb some flavors.

Pour in the vegetable broth, bring to a boil, then reduce the heat to a simmer. Cover and cook for about 10 minutes, stirring occasionally, until the orzo is tender.

Once the orzo is cooked, stir in the heavy cream and cook for another 2-3 minutes until the mixture is creamy.

Remove from heat and fold in the chopped basil. Season with salt and pepper to taste.

Serve warm, topped with grated parmesan cheese and additional basil if desired.