Mushroom Parmesan Pasta Bake (1-pan!)
Cozy, hearty spinach cheese stuffed Mushroom Parmesan is a delicious one-pan dinner that your family will love! The orzo pasta bakes up in the pan with the cheesy mushrooms and marinara sauce for an easy and satisfying meal. Just one pan, one baking step!
This simple 1-pan Orzo bake was created with plenty of mushrooms on hand to reduce pans and time in the kitchen.
The mushrooms are stuffed with a delicious spinach-tofu-cheese mixture, topped with a crispy breadcrumb topping, and paired with orzo pasta. Everything comes together in one pan and one baking step!
The preparation is simple, just mix your spinach-tofu-cheese mixture, remove the mushroom stems, and stuff them with the filling.
This recipe is flexible, you can add veggie grounds or vegan ground meat substitute to the pasta sauce for added protein. It's nut-free and can easily be made soy-free and gluten-free.
Use medium-sized mushrooms for quicker cooking, and don't discard the stems as they can be chopped and added to the pasta sauce.
This mushroom parmesan pairs perfectly with orzo pasta for a delicious and easy one-pan meal.
To prepare in advance, layer all ingredients except the breadcrumb mixture in a dish and refrigerate for up to 3 days. Add breadcrumbs and oil just before baking to avoid sogginess.
If using precooked pasta, cook the marinara sauce and mushrooms, omitting water, then fold in the pasta. Proceed with stuffing the mushrooms, topping with breadcrumbs, and baking. Serve with the cooked pasta.
For the best results, use medium-sized mushrooms and incorporate chopped stems into the sauce. Consider adding veggie grounds or TVP for extra protein. To prepare the breadcrumb topping, combine the breadcrumbs, vegan cheese, and Italian herb blend in a bowl and set it aside.
To start assembling the dish, place the mushrooms on top of the orzo layer, with the bottom side facing up, fitting them snugly. Optionally, you can add a teaspoon of pasta sauce to each mushroom or add the spinach filling directly.
Next, top the mushrooms with the spinach-cheese filling. You can cover the entire baking dish or just the mushrooms, based on your preference. Sprinkle the breadcrumb mixture over the top, then drizzle olive oil all over. If desired, add some pepper flakes for extra flavor.
Bake the dish for 20 minutes, then cover lightly with parchment paper and continue baking for another 10 minutes. Check the mushrooms using a toothpick to ensure they are cooked through. If needed, bake for an additional 5 minutes. Remove from the oven and let it rest for 5 minutes.
Serve the cooked orzo topped with mushroom parmesan, garnished with fresh basil. Enjoy as-is or with toasted sourdough bread.
For serving options, you can pair this dish with toasted sourdough, a side salad like shaved Brussels sprouts salad, or garlic bread.
Frequently Asked Questions:
1. Is this recipe allergy-friendly?
This recipe is naturally nut-free, but make sure to use nut-free vegan cheese. For gluten-free options, use gluten-free breadcrumbs and orzo. To make it soy-free, skip the tofu and opt for soy-free vegan cream cheese instead.
2. How do I store leftovers?
Leftovers can be kept in the refrigerator for up to 3 days. Avoid freezing as it may affect the texture.
3. Can I prepare this dish ahead of time?
Yes, you can assemble the dish in advance by layering everything except the breadcrumb mixture. Store it in the fridge for up to 3 days, then add the breadcrumbs and oil before baking to prevent sogginess. The document needs to be rewritten for clarity. sentence.
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