Ingredients
Mushrooms and Pasta
- 8 mushrooms (2” to 3” in size, white, cremini, or baby portobello)
- 1/2 cup dried orzo (or other small pasta)
- 1 cup water (or stock)
- 1/4 cup or more mushroom stems (chopped)
Sauce and Seasonings
- 11 ounces marinara sauce
- 1 teaspoon balsamic vinegar
- 1/4 teaspoon or more salt (if pasta sauce isn’t salted)
- 2 teaspoons Italian herb blend (divided)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon red pepper flakes (plus extra optional)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Spinach and Tofu Filling
- 5 ounces frozen spinach (thawed and pressed to remove excess moisture)
- 1/2 cup firm or extra firm tofu (crumbled)
- 1/4 cup vegan cheese (mozzarella and parmesan mix)
- 1 tablespoon nutritional yeast
Breadcrumb Topping
- 1/2 cup panko breadcrumbs
- 1/2 cup vegan cheese (such as mozzarella or mozzarella/parmesan mix)
- 1 teaspoon Italian herb blend
- 1 to 2 teaspoons olive oil (as needed)
Garnish
- Fresh basil
- Crushed red pepper flakes (optional)
Instructions
- Preheat and prepare mushrooms: Preheat the oven to 415° F (213° C). Wash and pat the mushrooms dry, then remove and chop the clean parts of the stems, discarding any dirty bits. Reserve 2 tablespoons of marinara sauce for later use.
- Prepare the orzo base: In an 8×10-inch baking dish, mix the marinara sauce, balsamic vinegar, water, salt (if the sauce is unsalted), and chopped mushroom stems. Stir in the orzo, spreading the mixture evenly in the dish.
- Make spinach and tofu filling: Crumble the tofu into a bowl, then add thawed and drained spinach, 1/4 cup vegan cheese, nutritional yeast, Italian herbs, garlic powder, onion powder, pepper flakes, salt, and black pepper. Press and mix thoroughly to break down the tofu and blend all ingredients well. Set aside.
- Prepare breadcrumb topping: Combine the panko breadcrumbs, 1/2 cup vegan cheese, and 1 teaspoon Italian herb blend in a bowl. Set aside.
- Assemble mushrooms on orzo: Arrange the mushrooms, stem side up, snugly on top of the orzo layer. If mushrooms are large or thick, slice into 1/4-inch slices and layer. Optionally, add a teaspoon of reserved marinara on each mushroom for extra moisture.
- Add spinach-tofu mixture and topping: Spoon the spinach-cheese filling evenly over the mushrooms (or over the entire dish, based on preference). Sprinkle the breadcrumb mixture on top, then drizzle 1 to 2 teaspoons olive oil evenly. Optionally, sprinkle crushed red pepper flakes for more heat.
- Bake and finish: Bake uncovered for 20 minutes, then lightly cover with parchment paper and bake for another 10 minutes. Check doneness by piercing mushrooms with a toothpick; it should go through easily. If not done, bake for an additional 5 minutes. Remove from oven, let rest for 5 minutes. Serve garnished with fresh basil and optionally with toasted sourdough bread.
Notes
- Using mushroom stems in the sauce adds extra flavor and reduces waste.
- Press the thawed spinach to remove excess moisture to avoid a watery filling.
- The dish can be made with any similar small pasta if orzo is unavailable.
- Adjust red pepper flakes to taste for spiciness or omit for mild flavor.
- Use vegan cheese alternatives based on preference and availability.
- Allow the dish to rest after baking to let flavors meld and make serving easier.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
