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
