Sheet-Pan Mushroom Parmigiana
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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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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- 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.
- 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.
- 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.
- 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.
Private Notes
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Cooking Notes
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.
Janet
No parmigiano? In step 2, she means "scatter the garlic"; she doesn't intend that you move the mushrooms that you have just carefully placed amid the tomatoes. In step 4, just delete the word "scatter," and you'll know where to put the basil.
Ally
We eat meatless 7 days a week. This is a keeper. I usually follow NYT recipes to a T the first time, but 2 cloves of garlic? I tripled the garlic, added freshly-grated parm cheese with the standard mozzarella, but otherwise made as written. Really delicious and easy to prepare. Next time will double the tomatoes because they were so very good. This came out of the oven looking Insta-worthy. Served with penne and Swiss chard. Will make it again, for sure.
Linda
Really delicious, but I adapted cooking times. I baked the mushroom caps unfilled for 15 minutes, then filled with marinara and baked for 10, then topped with cheese and baked for 10 more. Fifteen minutes wasn't going to be enough time to bake the mushrooms. Served over a bed of polenta for an outstanding meal.
Betsy
This will be a repeat, but with two adjustments: There’s a lot of tomato presence here with the marinara and the grape tomatoes. Next time I will use a little less marinara instead of completely filling the caps, and also substitute the grape tomatoes with red and yellow peppers. I did remove the portobello gills. Otherwise, it’s a lovely and easy meal for either a busy work night or for company! Thanks.
SL
This is going into my weekly rotation. So easy, so tasty. To up the protein, I added a can of drained, rinsed (and dried off) white beans with the cherry tomatoes and drizzled generously with olive oil. Served with wilted spinach and left over gnocchi. Awesome weekday meal.
Leslie
I made this last night and it was delicious! Fast and easy, perfect for Friday at the end of a long week when you don't feel like cooking. I used Rao's Arrabiata sauce which gave the dish a nice little kick. We'll be making this again.
Kerrie in Oz
Why are people removing the mushroom gills? I have never done this and never heard of it. The whole mushroom has a lovely flavour! I agree to add grated parmigiana reggiano. I think this recipe goes well with a cheesy polenta and leafy salad.
Taryn
I made this tonight and family thought it was delicious. Followed directions, only left out garlic because one family member doesn’t like garlic. Still fabulous. Fancy enough for company. I served with a spinach & arugula salad with pine nuts and a simple vinaigrette dressing.
Timmy75
I couldn't help myself, as I added some thin strips of Boarshead Prosciutto Ham to the bottoms before adding the sauce (reducing the amount of olive oil a smidge). Heaven.
Joy
What for? I never understand why people do this.
PK
Made as written ... Nice dinner! Kids ate it without complaints, red pepper flakes were a good addition for the adults. Use a boldly flavored sauce and roast more garlic than suggested.
karen
this was obvious from the description, in my opinion!
Really Good And Easy
This was really good and easy. You don't really need the tomatoes unless you have them on hand. I put the panko directly on the cheese and drizzled olive oil on top. Got nice and crispy. No need for an extra pan.
john hedrick
i was skeptical , it was really good
Ira Allen
Stunningly good! Marinara jars are downsized these days, so a 3 cup jar is now 2 ½ cups, but it was still enough sauce to fill the 6 caps I made. (no longer packaged in 8s at my store, so that also checks out) I used more garlic than called for, and I’m sure it made a positive contribution.
Kate on Oregon Coast
We added 1/2 cup sliced green olives to the sauce which improved the flavor of the sauce. A delish, quick recipe!
MHCF
This was good, and easy. The basil breadcrumbs are intensely flavorful - don't skip that part. Like other reviewers, I pre-cooked the mushrooms for 15 minutes before filling, as I like them more tender. I also scraped out the gills, since I thought they might add an unappealing color to the pan sauce. I was short on cherry tomatoes, so I also added some sliced zucchini. Added a pinch of shredded parmesan with the mozzarella. Served with slices of polenta, crisped in a cast-iron skillet.
beth
Made these tonight and they are seriously delicious. I bought a couple of portobellos to make the smash “burgetL recipe here but forgot to get buns. Will definitely make again and again!
Pam from NJ
Wow this was really good! The sprinkle of fresh garlic, salt, pepper and OO added a lot of flavor, as did the fresh basil-toasted panko—don’t skip these. I did use less oil and didn’t miss it, and 3/4c crumbs was plenty for 8 midsize to large caps. Served with a side of thin spaghetti; filling and satisfying. Would make this again for company.
Pam from NJ
Wow this was so good!! The sprinkle of fresh garlic, salt, pepper and OO over the caps really added flavor, as did the fresh basil panko crumbs—don’t skip these. I did use less oil and didn’t miss it. 3/4 c crumbs was plenty for 8 midsize to large caps. Delicious and filling with a side of thin spaghetti. Would make this again for company.
Cathy
Made marinara sauce. Did not remove gills. Roasted mushrooms for 10 minutes before filling. added parmesan cheese to panko topping. Served with ratatouille and polenta.
Sophie
Love this recipe. Wouldn't change a thing! I use the Rao Marinara sauce and it is just perfect.
Daisy
It was good. I made as is except I didn't have panko and so just made my own bread crumbs. It's one of those recipes that you can easily adapt to your taste. For me it was too much sauce for each mushroom. It's worth cooking and doesn't take too long.
Mary
I cooked the mushrooms with the garlic for15 minutes and then added the sauce and cheese and cooked them for another 10 to15 minutes. Served with polenta, so good!
Vicki
This was absolutely delicious. I made my own tomato sauce, using the NYT Simple Tomato Sauce recipe, and added a large chopped red pepper. I increased the amount of garlic and topping, which was made from fresh breadcrumbs. I used a full pound of fresh mozzarella, and more basil. I served it with French bread which could be dipped in the extra sauce. My family went crazy for this recipe!
Richard
An easy and delicious dish. Instead of the basil leaves, I have plenty of pesto in the freezer from last growing season. I mixed a cube with breadcrumbs and toasted it pretty good. Went well with the rest of the dish. I did find the mushrooms to be a bit on the "mushy" side from the tomatoes. Next time I would first grill the caps in a pan to give them a little bit of browning and firm them up.
Mauree Bolton
Quick and delicious. Left out garlic as it hates me these days, roasted caps alone first for ten minutes to soften. Marinara sprinkled with chopped shallot and roasted red peppers topped with mozz and grated parmesan cheese. Roasted in oven for 20 minutes. Looked just gorgeous and tasted divine. Only made one apiece but it was enough with some green beans and fresh blueberries. And of bread for the dynamite sauce. Will definitely make again. Didn't roast tomatoes as I had none.
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