Print

Sheet Pan Mushroom Parmigiana Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 45 reviews

This Sheet Pan Mushroom Parmigiana is a simple, flavorful, and comforting dish featuring roasted portobello mushrooms topped with marinara sauce and melted mozzarella cheese. Cherry tomatoes roast alongside for a burst of sweetness, while a crispy garlic parmesan breadcrumb topping adds texture and aroma. Perfect for a quick weeknight dinner that feels indulgent yet wholesome.

Ingredients

Mushrooms and Tomato Base

  • 1 pint grape tomatoes, halved (10 ounces)
  • 6 cloves garlic, minced or finely chopped, divided
  • Extra virgin olive oil (about 3 tablespoons total)
  • Kosher salt and black pepper, to taste
  • 6 portobello mushrooms

Toppings

  • 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

  1. Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the mushrooms and tomatoes.
  2. Prepare the Mushrooms: Remove the stems from the portobello mushrooms and carefully scoop out the gills to create space for the filling.
  3. Arrange Tomatoes: Place the halved grape tomatoes on a sheet pan. Add 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 to combine evenly.
  4. Add Mushrooms: Position the mushroom caps on top of the tomatoes, stem side up. Drizzle each mushroom generously with olive oil and season with salt and pepper to taste.
  5. Fill and Bake: Fill each mushroom cap with marinara sauce and top with a slice of mozzarella cheese. Roast in the preheated oven for 20 to 25 minutes until the cheese melts and mushrooms become tender.
  6. Make Breadcrumb Topping: While the mushrooms cook, heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add the remaining garlic and panko breadcrumbs. Cook, stirring frequently, until the breadcrumbs are golden and aromatic, about 2 to 3 minutes. Remove from heat, then stir in grated parmesan cheese, finely chopped basil, and optional red pepper flakes. Season with salt and pepper to taste.
  7. Serve: Once the mushrooms are roasted, remove from the oven and top each with the prepared garlic parmesan breadcrumb mixture. Garnish with additional fresh basil leaves if desired. Serve warm and enjoy!

Notes

  • Removing the gills from portobello mushrooms helps prevent excess moisture and bitterness.
  • You can substitute fresh mozzarella with shredded mozzarella if slices are unavailable.
  • Adjust red pepper flakes quantity or omit for less heat.
  • This dish pairs well with crusty bread or a simple green salad to complete the meal.
  • For a gluten-free version, use gluten-free panko breadcrumbs.

Find it online: https://recipethrive.com/sheet-pan-mushroom-parmigiana-recipe/