Name: Sheet Pan Mushroom Parmigiana Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 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); 2 cups marinara sauce; 6 slices mozzarella cheese; ¼ cup grated parmesan cheese; 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)

Introduction

Sheet Pan Mushroom Parmigiana is a simple, flavorful dish that brings the comfort of classic Italian flavors to your weeknight dinner. Juicy roasted tomatoes and tender portobello mushrooms are topped with marinara, gooey mozzarella, and a crispy garlic breadcrumb crust. It’s easy to prepare and perfect for sharing.

A dark baking tray holds six baked eggplant rounds, each topped with a layer of red tomato slices, melted white cheese with golden brown spots, and a crumbly browned topping. Around the eggplant stacks, small roasted red cherry tomatoes and bright green fresh basil leaves are scattered, adding color contrast. Two small white bowls with crumbly topping and a few basil leaves rest on the white marbled surface around the tray. A woman's hands with red-painted nails hold the tray on the bottom corners, one also holding a wooden spatula under one eggplant stack. The overall setting is bright and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)

2 cups marinara sauce

6 slices mozzarella cheese

¼ cup grated parmesan cheese

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

Step 1: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables and mushrooms.

Step 2: Remove the stems from the portobello mushrooms and scoop out the gills to create space for the filling.

Step 3: On a sheet pan, spread the halved grape tomatoes and 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 well to coat evenly.

Step 4: 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.

Step 5: 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.

Step 6: 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.

Step 7: Remove the skillet from heat and stir in grated parmesan cheese, chopped basil, and red pepper flakes if using. Season with salt and pepper to taste.

Step 8: Once the 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.

Tips & Variations

Use fresh basil both inside the topping and as a garnish for the best aromatic flavor.

For extra heat, add more red pepper flakes or a dash of cayenne pepper to the breadcrumb topping.

Replace portobello mushrooms with large white mushrooms for a milder taste.

Serve with a side of crusty bread to soak up the delicious tomato juices.

FAQs

Can I prepare this dish ahead of time?

You can assemble the mushrooms with sauce and cheese beforehand, then cover and refrigerate for up to a day. Add the breadcrumb topping just before roasting to keep it crispy.

Can I use a different type of cheese?

Mozzarella is best for melting, but you can substitute provolone or fontina for a different flavor. Parmesan in the topping adds a nice nutty taste, but you can also try pecorino romano.