Sheet Pan Mushroom Parmigiana Recipe
Introduction
Sheet Pan Mushroom Parmigiana is a simple yet flavorful twist on the classic Italian favorite. Roasted portobello mushrooms topped with marinara, melted mozzarella, and a crispy, herby breadcrumb topping make for a comforting and satisfying meal.
Ingredients
- 1 pint grape tomatoes, halved (about 10 ounces)
- 6 cloves garlic, minced or finely chopped, divided
- Extra virgin olive oil
- Kosher salt and black pepper
- 6 portobello mushrooms
- 2 cups marinara sauce
- 6 slices mozzarella cheese
- 1 cup panko breadcrumbs
- ¼ cup grated parmesan cheese
- ½ cup basil leaves, finely chopped, plus more for topping
- Pinch of red pepper flakes (optional)
Instructions
- Step 1: Preheat the oven to 425 degrees Fahrenheit.
- Step 2: Remove the stems from the portobello mushrooms and scoop out the gills carefully.
- Step 3: Arrange the halved grape tomatoes on a sheet pan along with half of the minced garlic. Drizzle with 2 tablespoons of olive oil, season with ½ teaspoon kosher salt and ¼ teaspoon black pepper, then toss to combine.
- Step 4: Place the mushroom caps on top of the tomatoes, stem side up. Drizzle each mushroom generously with olive oil and sprinkle with salt and pepper.
- Step 5: Fill each mushroom with marinara sauce and top each with a slice of mozzarella cheese. Roast in the oven for 20 to 25 minutes, until the cheese is melted and the mushrooms are tender.
- Step 6: While mushrooms roast, heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add the remaining garlic and panko breadcrumbs, and cook for 2 to 3 minutes until golden and fragrant.
- Step 7: Remove the skillet from heat. Stir in grated parmesan, chopped basil, and red pepper flakes if using. Season with salt and pepper to taste.
- Step 8: To serve, top each roasted mushroom with the breadcrumb mixture and garnish with extra fresh basil leaves. Enjoy warm.
Tips & Variations
- For extra flavor, try mixing some finely chopped sun-dried tomatoes into the marinara sauce before filling the mushrooms.
- If you prefer a spicy kick, increase the amount of red pepper flakes or add a dash of hot sauce to the breadcrumb topping.
- Feel free to substitute mozzarella with provolone or fontina for a slightly different cheese experience.
- To make this dish vegan, use dairy-free cheese and substitute parmesan with nutritional yeast.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350-degree oven until warmed through to keep the mushrooms tender and the topping crisp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this dish ahead of time?
Yes, you can assemble the mushrooms and toppings ahead of time and refrigerate for a few hours. Roast and add the breadcrumb topping just before serving to keep it crisp.
What can I serve with Sheet Pan Mushroom Parmigiana?
This dish pairs well with a simple green salad, garlic bread, or a side of pasta for a more complete meal.
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Sheet Pan Mushroom Parmigiana Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A flavorful and easy Sheet Pan Mushroom Parmigiana that combines roasted portobello mushrooms topped with marinara sauce, melted mozzarella, and a crispy garlic herb panko breadcrumb topping. Perfectly roasted grape tomatoes add a burst of sweetness, making this a hearty and satisfying vegetarian dinner option.
Ingredients
Scale
Vegetables and Aromatics
- 1 pint grape tomatoes (halved, about 10 ounces)
- 6 cloves garlic (minced or finely chopped, divided)
- 6 portobello mushrooms (stems removed, gills scooped out)
- ½ cup basil leaves (finely chopped, plus more for topping)
Sauces and Cheeses
- 2 cups marinara sauce
- 6 slices mozzarella cheese
- ¼ cup grated parmesan cheese
Other Ingredients
- Extra virgin olive oil (about 3 tablespoons total)
- Kosher salt (about 1 teaspoon total, divided)
- Black pepper (about ½ teaspoon total, divided)
- 1 cup panko breadcrumbs
- Pinch of red pepper flakes (optional)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables and mushrooms.
- Prepare the mushrooms: Remove the stems from the portobello mushrooms and scoop out the gills to create space for the filling.
- Arrange tomatoes and garlic: On a sheet pan, spread the halved grape tomatoes and half of the minced garlic. Drizzle with 2 tablespoons of olive oil and season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Toss well to coat everything evenly.
- Add mushrooms to sheet pan: Place the mushroom caps stem side up on top of the tomatoes. Generously drizzle each mushroom with olive oil and sprinkle with salt and pepper to taste.
- Fill mushrooms and roast: Spoon marinara sauce into each mushroom cap and top each with a slice of mozzarella cheese. Roast in the preheated oven for 20 to 25 minutes until the cheese is melted and the mushrooms are tender.
- Prepare garlic panko topping: While the mushrooms roast, heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add the remaining garlic and panko breadcrumbs. Cook for 2 to 3 minutes, stirring frequently, until golden brown and fragrant. Remove from heat and stir in grated parmesan cheese, chopped basil, and red pepper flakes if using. Season with salt and pepper to taste.
- Serve: Once mushrooms are out of the oven, top each with the garlic panko breadcrumb mixture and garnish with additional fresh basil leaves. Serve hot and enjoy your delicious Sheet Pan Mushroom Parmigiana.
Notes
- You can substitute portobello mushrooms with large cremini mushrooms if portobellos are not available.
- For a spicier version, increase the amount of red pepper flakes or add a dash of hot sauce to the marinara.
- Make sure not to overcook the mushrooms to keep them tender and juicy.
- Panko breadcrumbs are key for the crispy topping; plain breadcrumbs will be less crunchy.
- This dish can be made ahead; assemble and refrigerate before roasting, then bake when ready.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Keywords: mushroom parmigiana, sheet pan dinner, roasted mushrooms, vegetarian Italian recipe, easy dinner, baked mushrooms, garlic panko topping
