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, ¼ 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 ¼ 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.