Sheet-Pan Mushroom Parmigiana

By Hetty Lui McKinnon

Published Feb. 4, 2023

Sheet-Pan Mushroom Parmigiana
Johnny Miller for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes
Rating
4(3,735)
Comments
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This smart weeknight dinner offers all the comforting flavors of a classic Parmigiana, but with minimal work. Earthy portobello mushrooms are used here, offering a perfect cradle for the red sauce and creamy mozzarella. Use good quality store-bought marinara sauce (vodka, arrabiata or amatriciana), a much-underrated pantry item that can turn around a meal quickly. This flexible recipe can be scaled up or down without too much fuss. It accounts for two portobello mushrooms per person, but if you’re serving them with pasta or a salad, you could reduce to one each. The basil-scented bread crumbs finish the mushrooms with a lovely, herbaceous crunch. Extra bread crumbs keep well in an airtight container and are wonderful for topping pasta, salads, soups and roasted vegetables.

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Ingredients

Yield:4 servings
  • 10ounces cherry or grape tomatoes, halved (1 pint)
  • 2garlic cloves, finely chopped
  • Extra-virgin olive oil
  • Kosher salt and black pepper
  • 8portobello mushrooms, stems removed
  • 3cups store-bought or homemade marinara sauce
  • 3cups (12 ounces) shredded low-moisture mozzarella
  • 1cup panko bread crumbs
  • ½cup (½ ounce) basil leaves, finely chopped, plus more leaves for topping
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

533 calories; 31 grams fat; 13 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 39 grams carbohydrates; 8 grams dietary fiber; 17 grams sugars; 28 grams protein; 1321 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees. Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil. Season with ½ teaspoon of salt and ½ teaspoon of black pepper, and toss to coat the tomatoes.

  2. Step 2

    To the sheet pan, add the mushroom caps in between the tomatoes, gill side up, and drizzle each generously with olive oil. (Don’t skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden.

  3. Step 3

    Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of olive oil and add the bread crumbs, basil and ½ teaspoon of salt. Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar.

  4. Step 4

    To serve, transfer mushrooms to serving plates, along with a few of the roasted cherry tomatoes. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.

Ratings

4 out of 5
3,735 user ratings
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Comments

Julie

I downsized the recipe to make two mushroom caps - dinner and lunch tomorrow. Added a bed of spinach inside the mushroom, just a few red pepper flakes, and a healthy sprinkling of parmesean before layering the sauce and mozz. Delicious! Now I have to come up with another lunch because it was so good I ate both. :)

jimmi

I don’t understand recipes that call for putting anything on a sheet pan, drizzling olive oil over it, then slinging the contents all over the kitchen in an effort to coat the tomatoes or vegetables or whatever. It’s way easier to use a large bowl then transfer to the sheet pan. E-Z, P-Z

Jan

She didn't mention cleaning out the gills on the mushrooms. I always do that on portobellas.

MASmith

We loved this. Tasted like eggplant parm Thanks great keeper.

Wendy

Great idea, but the recipe as written didn't work well for me. The time is understated. I removed the gills from the mushrooms. I felt that the mushrooms were underdone. Cook them on their own first. There is a lot of salt reliance in this recipe. I used Italian seasoning and red pepper flakes to add more flavor. Next time I would put this in a glass baking dish instead of having a runny sheet pan. I skipped the bread crumbs to make it gluten free.

shreshth

Very heavy but pretty tasty.

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