Mushroom Parmesan Pasta Bake (1-pan!)

Cozy, hearty spinach cheese stuffed Mushroom Parmesan, is a one-pan dinner that your loved ones goes to like! Even the orzo pasta bakes up within the pan with the tacky mushrooms and marinara sauce! 1 pan, 1 baking Step!

I needed to make a easy mushroom parmesan pasta bake, as a result of I had loads of mushrooms available. And I needed to cut back the pans and time within the kitchen. Enter this cozy 1 Pan Orzo bake!

The mushrooms are filled with this scrumptious spinach-tofu-cheese combination that I usually use to make stuffed shells, then I prime it with a cruncy breadcrumb topping and pair it with a pasta, I take advantage of orzo, however different shapes will work too! The pasta and the sauce on the backside, topped with tacky stuffed mushrooms, and a crisp breadcrumb topping. Every little thing cooks in only one pan and one baking step!

The prep could be very easy. Simply make your spinach-tofu-cheese combination by including all the pieces to a bowl and mixing it. Prep your mushrooms by eradicating the stems, and that’s it!  

It’s a simple recipe that’s fairly versatile, too. You may add some veggie grounds or vegan floor meat substitute in with the pasta sauce so as to add further protein to the meal. The recipe is already nut-free, and it’s simple to make soy-free and gluten-free, too.

You need to use about two- to three-inch mushrooms. Bigger mushrooms take longer to cook dinner, and pasta will overcook in that a lot time, so medium-sized works finest right here. I additionally use the mushroom stems within the recipe, so don’t discard them. Simply trim away the robust finish of the stem and discard that, however save the remainder of the stem to cut up into the pasta sauce.

I paired this mushroom parmesan with orzo pasta, as a result of it cooks up actually simply within the baking dish and it really works out simply superb. You may add a distinct pasta of alternative, as nicely, simply bake a couple of minutes longer till the pasta is cooked to choice. 

Why You’ll Love Mushroom Parmesan

• hearty mushrooms with marinara sauce and pasta
• tacky spinach and tofu topping with crunchy breadcrumbs on prime
• simple to make in 1 pan in beneath an hour
• naturally nut-free with simple gluten-free and soy-free choices

Substances and Substitutions

• mushrooms – Use white, cremini, or child bella mushrooms. Save the stems to combine in with the sauce components. Should you don’t like mushrooms, you should use cauliflower or vegan hen or tofu as a substitute to make the respective Parmigiana topping
• dried orzo – That is your pasta. You should utilize different pasta of alternative, simply add baking time, if wanted, till the pasta is al dente. Gluten-free pasta is okay to make use of.
• marinara – Or use your favourite pasta sauce.
• balsamic vinegar – Provides tang and a touch of sweetness.
• spinach – Thawed, frozen spinach makes the tacky filling so scrumptious!
• tofu – Provides the tacky filling a ricotta-like texture.
• vegan cheese – For the filling and the breadcrumb topping. I like to make use of a mixture of vegan mozzarella and parmesan.
• herbs and spices – For the filling, you will want Italian herb mix, garlic powder, onion powder, pepper flakes, salt, and black pepper. Italian herbs additionally go into the breadcrumb combination. You may also use some pepper flakes for topping earlier than baking. Garnish this dish with chopped, recent basil.
• breadcrumbs – For topping the mushroom parmesan.
• olive oil – For drizzling on prime. This helps the breadcrumb combination get browned and crisp within the oven.

The right way to Make Mushroom Parmigiana

Preheat the oven to 415° F (213° C),and prep the mushrooms. Wash the mushrooms, and pat them dry, then take away the stems. Discard the soiled a part of the stems, after which chop the remainder of the stems and put aside, as we’ll use them with the pasta sauce. 

In an 8×10” baking dish, combine the pasta sauce, balsamic vinegar, water, elective salt and mushroom stems, then sprinkle within the orzo. Combine nicely, and even it out in a layer. 

Make the spinach and tofu combine by including all the spinach-cheese filling components to a bowl, and urgent and mixing to interrupt down the tofu and blend all the pieces rather well. Put aside.

To make the breadcrumb topping, combine the breadcrumbs, vegan cheese, and Italian herb mix and put aside. 

To assemble, place the mushrooms on prime of the orzo layer, bottom-side-up, inserting them properly cosy in there. (If the mushrooms are large or too thick, you may as well slice them into 1/4 inch slices and layer them). Then, optionally, you may add a teaspoon pasta sauce to every of the mushrooms. Or immediately add the spinach filling.

High the mushrooms with the spinach-cheese filling. You may prime the whole baking dish or simply the mushrooms, relying in your choice. High with the breadcrumb combination, then drizzle the olive oil throughout. You may also sprinkle on some pepper flakes on prime, for those who like. 

Bake for 20 minutes, then evenly cowl with parchment paper and proceed to bake for one more 10 minutes. Use a toothpick to examine if the mushrooms are cooked. It ought to pierce the mushrooms with out a lot resistance. If not, proceed to bake for one more 5 minutes or so. Then, take the baking dish out of the oven. Let it sit for one more 5 minutes or so.

Then, scoop out the scrumptious cooked orzo, topped with the mushroom parmesan, garnish with some recent basil and serve as-is or with toasted sourdough. 

What to Serve with Mushroom Parmesan

Serve this as-is or with toasted sourdough. You may also serve with a salad, like my shaved Brussels sprouts salad, on the facet or some garlic bread.