Clean, de-stem and scrape the inside of the mushrooms to create little bowls. Place in an oven-safe dish. Set aside.
Add quinoa and water to a pot. Bring to a boil, cover and let simmer for 15 minutes.
While the quinoa is cooking, toast the chopped pecans on a baking sheet in the oven at 375 degrees for 5 minutes.
Mix together the quinoa, toasted pecans, and all remaining ingredients in a bowl.
Fill your mushrooms with the quinoa mixture.
Bake at 350 degrees for 25 minutes.
Top with more vegan parmesan. Serve!