Mushroom Parmesan

Name: Mushroom Parmesan
Prep time: 10 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving
Ingredients: 8 mushrooms; 1/2 cup dried orzo; 11 ounces marinara sauce; 1 teaspoon balsamic vinegar; 1 cup water; 1/4 cup or more mushroom stems; 5 ounces frozen spinach; 1/2 cup firm or extra firm tofu; 1/4 cup vegan cheese; 2 teaspoons italian herb blend; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon pepper flakes; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon nutritional yeast; 1/2 cup panko breadcrumbs; 1/2 cup vegan cheese; 1 teaspoon italian herb blend; 1 to 2 teaspoons olive oil; crushed red pepper flakes; fresh basil

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Resting Time
5 mins
Total Time
45 mins
Servings
4
Calories
289 kcal
Course
Main Course, Condiments, Dinner
Cuisine
Italian

Mushroom Parmesan

Danielle Hudson

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Cozy, hearty spinach cheese stuffed Mushroom Parmesan, is a one-pan dinner that your family is going to love! Even the orzo pasta bakes up in the pan with the cheesy mushrooms and marinara sauce! 1 pan, 1 baking Step Parmigiana!

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Ingredients

Servings

For the Mushrooms

8 mushrooms 2” to 3” in size, use white, cremini, or baby portobello mushrooms.

For the Pasta and Sauce

1/2 cup dried orzo or other small pasta
11 ounces marinara sauce
1 teaspoon balsamic vinegar
1 cup water or stock
1/4 cup or more mushroom stems

For the Spinach-Cheese Filling

5 ounces frozen spinach thaw and press lightly to remove excess moisture
1/2 cup firm or extra firm tofu crumbled
1/4 cup vegan cheese I use a mix of mozzarella and parmesan
2 teaspoons italian herb blend
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon nutritional yeast

For the Breadcrumb Topping

1/2 cup panko breadcrumbs
1/2 cup vegan cheese such as mozzarella or a mix of mozzarella and parmesan
1 teaspoon italian herb blend
1 to 2 teaspoons olive oil as needed

For Topping

crushed red pepper flakes optional
fresh basil

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Instructions

Preheat the oven to 415° F (213° C),and prep the mushrooms. Wash the mushrooms, and pat them dry, then remove the stems. Discard the dirty part of the stems, and then chop the rest of the stems and set aside, as we will use them with the pasta sauce. Reserve 2 tablespoons of pasta sauce
In an 8x10” baking dish, mix the pasta sauce, balsamic vinegar, water, 1/4 teaspoon or more salt(if pasta sauce isn’t salted), and mushroom stems, then sprinkle in the orzo. Mix well, and even it out in a layer.
Make the spinach and tofu mix: crumble the tofu and add to a bowl. Add the rest of the ingredients of the spinach-cheese filling ingredients to a bowl, and press and mix to break down the tofu and mix everything really well. Set aside.
To make the breadcrumb topping, mix the breadcrumbs, vegan cheese, and Italian herb blend and set aside.
To assemble, place the mushrooms on top of the orzo layer, bottom-side-up, placing them nicely snug in there. (If the mushrooms are big or too thick, you can also slice them into 1/4 inch slices and layer them). Then, optionally, you can add a teaspoon pasta sauce to each of the mushrooms.
Top the mushrooms with the spinach-cheese filling. You can top the entire baking dish or just the mushrooms, depending on your preference. Top with the breadcrumb mixture, then drizzle the olive oil all over. You can also sprinkle on some pepper flakes on top, if you like.
Bake for 20 minutes, then lightly cover with parchment paper and continue to bake for another 10 minutes. Use a toothpick to check if the mushrooms are cooked. It should pierce the mushrooms without much resistance. If not, continue to bake for another 5 minutes or so. Then, take the baking dish out of the oven. Let it sit for another 5 minutes or so. Then, scoop out the delicious cooked orzo, topped with the mushroom parmesan, garnish with some fresh basil and serve as-is or with toasted sourdough.

Notes

This recipe is naturally nut-free, as long as you use nut-free vegan cheese. To make it gluten-free, use gluten-free breadcrumbs and orzo. For soy-free, omit the tofu and add some soy-free vegan cream cheese instead.
Mushroom substitute: make this with cauliflower slices or tofu, or vegan chicken.
Store: Leftovers will keep in the refrigerator for 3 days. I do not recommend freezing.
Make ahead: You can prep this in advance by layering everything but the breadcrumb mixture and keeping it in the fridge for up to 3 days. Sprinkle on the breadcrumbs and oil and bake as directed. Put the breadcrumb mixture on just before baking, because otherwise the breadcrumbs will get soggy.
Make with precooked pasta: Use 2 cups cooked pasta. Cook the marinara sauce and chopped mushrooms, omit the water, for 6-8 mins to cook the mushrooms stems. Then fold in the cooked pasta. Continue with the rest of the recipe - Stuff the mushrooms, top with breadcrumb mixture and bake. Once mushrooms are cooked, serve with the pasta.

Nutrition Information

Show Details

Calories 289kcal (14%) Carbohydrates 42g (14%) Protein 13g (26%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 1g Sodium 659mg (27%) Potassium 709mg (20%) Fiber 6g (24%) Sugar 6g (12%) Vitamin A 4618IU (92%) Vitamin C 10mg (11%) Calcium 173mg (17%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 289 kcal

% Daily Value*

Calories	289kcal	14%
Carbohydrates	42g	14%
Protein	13g	26%
Fat	9g	14%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	1g	5%
Sodium	659mg	27%
Potassium	709mg	15%
Fiber	6g	24%
Sugar	6g	12%
Vitamin A	4618IU	92%
Vitamin C	10mg	11%
Calcium	173mg	17%
Iron	4mg	22%