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Mushroom Parmesan
5 from 12 votes

Mushroom Parmesan

Mushroom Parmesan is a vegan baked dish featuring whole mushrooms stuffed with a flavorful spinach and tofu filling atop a layer of orzo pasta in a marinara sauce infused with mushroom stems and balsamic vinegar. It is topped with a crunchy breadcrumb and vegan cheese crust seasoned with Italian herbs and olive oil, creating a satisfying combination of textures and herbaceous, tangy flavors.

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

Ingredients

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 orzo or other small pasta, dried
  • 11 ounces marinara sauce
  • 1 teaspoon balsamic vinegar
  • 1 cup water or stock
  • 1/4 cup mushroom stems or more
For the Spinach-Cheese Filling
  • 5 ounces spinach thaw and press lightly to remove excess moisture, frozen
  • 1/2 cup firm tofu crumbled, or extra firm tofu
  • 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
  • red pepper flakes optional, crushed
  • basil fresh

Instructions

    Cup of Yum
  1. 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
  2. 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. 
  3. 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.
  4. To make the breadcrumb topping, mix the breadcrumbs, vegan cheese, and Italian herb blend and set aside.
  5. 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.
  6. 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. 
  7. 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

  • Make this recipe gluten-free by using gluten-free breadcrumbs and orzo pasta.
  • You can omit tofu for soy-free needs and replace it with soy-free vegan cream cheese.
  • Alternate the mushrooms with cauliflower slices, tofu, or vegan chicken for variation.
  • Store leftovers in the refrigerator for up to three days; freezing is not recommended.
  • For make-ahead prep, assemble the dish without the breadcrumb topping and add it just before baking to avoid sogginess.
  • If using pre-cooked pasta, cook the marinara sauce with chopped mushroom stems to infuse flavor before folding in pasta, then continue as directed.

Nutrition Information

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 289

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.