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Sheet Pan Portobello Mushroom Parmesan

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Posted by:

Erin Lynch

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Updated:

March 9, 2025

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5 from 2 votes

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Sheet Pan Mushroom Parmigiana is a must-try for Meatless Monday. Portobello mushrooms are stuffed with marinara and mozzarella cheese before being roasted in the oven with grape tomatoes. Top each mushroom with a scoop of garlicky breadcrumbs for an exceptional crunch!

Side view of mushroom parmesan topped with garlicky breadcrumbs.

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Mushroom Parmesan with Garlicky Breadcrumbs is a vegetarian alternative to traditional chicken parmesan. Made with roasted portobello mushrooms, grape tomatoes, marinara sauce, mozzarella, and topped with crunchy garlicky breadcrumbs, this comforting meal is so much easier than the classic!

Table of Contents

  • What kind of mushrooms are best?
  • Ingredients needed
  • How to clean portobello mushrooms
  • How to make sheet portobello parmesan
  • What to serve with it
  • Erin’s wine pairings
  • Full Recipe

Why you’ll love this recipe

  • It skips the breading process. The stuffed mushroom caps are simply topped with toasted garlic breadcrumbs when they’re done roasting. This way, you can avoid a huge mess in the kitchen!
  • No deep frying either! The mushrooms and tomatoes are roasted in the oven to keep everything easy and healthy.
  • Roasted portobello mushrooms are meaty and tender. Even meat lovers will love this vegetarian dinner.

This is one of the easiest Italian meals you can make for weeknight dinners or Meatless Monday. You’ll be hooked with each bite of the gooey melted cheese, crunchy breadcrumbs, and meaty roasted mushrooms!

What kind of mushrooms are best?

You’ll need portobello mushrooms to make this sheet-pan mushroom parmigiana. These large mushrooms have wide, flat caps, making them perfect for stuffing. The mushrooms are stuffed with marinara sauce and mozzarella, then roasted along with the grape tomatoes and garlic in the oven.

Ingredients for mushroom parmesan on counter.

Ingredients needed

  • Portobello mushrooms – No substitutions here! These big, flat cap mushrooms are perfect for stuffing with marinara sauce and mozzarella cheese. They become meaty and tender once roasted in the oven, making them the perfect substitution for eggplant or chicken.
  • Grape tomatoes – To roast along with the mushrooms.
  • Garlic cloves
  • Marinara sauce – Buy your favorite storebought brand or make your own marinara sauce at home.
  • Mozzarella cheese – Sliced cheese is topped on the marinara-stuffed mushrooms to help each bite taste deliciously creamy and ooey gooey.
  • Panko breadcrumbs – Or you can use regular breadcrumbs or gluten free breadcrumbs.
  • Parmesan cheese – Grate the parmesan yourself for the best flavors.
  • Basil – Fresh is best!
  • Red pepper flakes

How to clean portobello mushrooms

Before you start cooking, remove the stems from the portobellos and use a spoon to lightly scrape out the gills on the underside. Finish by gently wiping the mushroom caps with a damp paper towel to remove any dirt. 

Unbaked mushrooms on baking sheet topped with cheese slices.

How to make sheet portobello parmesan

Arrange the tomatoes and half of the garlic cloves on a baking sheet. Drizzle with oil, then sprinkle salt and pepper on top. Toss to combine.

Place the mushroom caps (stem side up) on top of the tomatoes. Drizzle with oil and sprinkle salt and pepper on top.

Fill each mushroom with marinara and top with mozzarella. Bake until the cheese is melted and the mushrooms are tender.

While you wait for the vegetables to roast, heat some oil in a skillet over medium-high heat. Add the rest of the garlic and panko, then toast until the breadcrumbs are golden. Take the skillet off the heat and stir in the parmesan, basil, and red pepper flakes.

Serve each marinara and mozzarella-stuffed mushroom with some of the garlicky breadcrumbs on top, as well as fresh basil. Enjoy!

What to serve with it

  • Mashed cauliflower
  • Roasted broccoli
  • Vegan Caesar salad
  • Creamy polenta
  • Italian white beans
  • MORE → the BEST Sides for Mushroom Parmesan
Hands holding sheet plan of baked mushroom parmesan.

Erin’s wine pairings

  • A medium-bodied red wine, like Zinfandel, will help balance the acidic tomato sauce.
  • Accentuate the cheesiness of each bite with a glass of Chardonnay.
  • Both options above will also compliment the earthy flavor of portobello mushrooms. If you want to try something new, pair the meal with Pinot Noir, Syrah, or Cabernet Sauvignon instead.

More Italian recipes

  • Italian Wedding Soup
  • Air Fryer Eggplant Parmesan
  • Toasted Ravioli
  • Instant Pot Zuppa Toscana
  • Tortellini Skillet Lasagna
  • Cioppino (Italian Seafood Stew)

More vegetarian dinner recipes

  • Zucchini Lasagna Rolls
  • Indian Butter Chickpeas
  • Butternut Squash Curry
  • Spaghetti Squash Casserole
  • Quinoa Burrito Bowls
  • Sweet Potato Chili

Did you try this recipe?

If you loved this portobello parmesan I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings and Pairings recipes, be sure to follow me on  Instagram, TikTok, Pinterest and Facebook.

Love portobellos? Be sure to check out these 27+ portobello recipes!

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Overhead close up of mushroom parmesan on baking sheet topped with basil leaves.

Full Recipe

Sheet Pan Mushroom Parmigiana

Sheet Pan Portobello Mushroom Parmigiana is a must-try for Meatless Monday. Portobello mushrooms are stuffed with marinara and mozzarella cheese before being roasted in the oven with grape tomatoes. Top each mushroom with a scoop of garlicky breadcrumbs for an exceptional crunch!
5 from 2 votes
Print Pin
Serves 6 people
Created by Platings and Pairings
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins

Equipment

  • Baking Sheet
  • Skillet
  • Knife

Ingredients

  • 1 pint grape tomatoes (halved (10 ounces))
  • 6 cloves garlic (minced or finely chopped (divided))
  • Extra virgin olive oil
  • Kosher salt and black pepper
  • 6 portobello mushrooms
  • 2 cups marinara sauce
  • 6 slices mozzarella cheese
  • 1 cup panko
  • ¼ cup grated parmesan cheese
  • ½ cup basil leaves (finely chopped, plus more leaves for topping)
  • Pinch of red pepper flakes (optional)

Instructions

  • Preheat the oven to 425 degrees.
  • Remove the stems from the portobellos and scoop out the gills.
  • Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 2 tbsp olive oil. Season with 1/2 tsp salt and 1/4 tsp black pepper, and toss to combine.
  • Add the mushroom caps on top of the tomatoes, stem side up, and drizzle each generously with olive oil and sprinkle with salt and pepper.
  • Fill each mushroom with marinara sauce, and top with a slice of mozzarella. Place in the oven and roast for 20-25 minutes, until the cheese is melted, and mushrooms are tender.
  • Meanwhile, heat 1 tbsp olive oil in a medium skillet over medium-high heat. Add the remaining garlic and panko and cook for 2-3 minutes, until golden and fragrant. Remove from heat and stir in parmesan, basil and red pepper flakes. Season with salt and pepper, to taste.
  • To serve, top each mushroom with the breadcrumbs and sprinkle with additional fresh basil, if desired. Enjoy!

Notes

How to clean portobello mushrooms
Before you start cooking, remove the stems from the portobellos and use a spoon to lightly scrape out the gills on the underside. Finish by gently wiping the mushroom caps with a damp paper towel to remove any dirt. 

Nutrition

Calories: 200kcal | Carbohydrates: 20g | Protein: 13g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 755mg | Potassium: 827mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1344IU | Vitamin C: 18mg | Calcium: 238mg | Iron: 2mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

This portobello parmesan post was originally published in 2022. It was updated in 2025 to add new information. The recipe remains the same. Enjoy!

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5 from 2 votes (1 rating without comment)

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2 responses

  1. Sabrina
    March 1, 2023

    5 stars
    oh wow, what a way to treat a mushroom, I’m impressed, great ingredient to “parmesan”, thank you!

    Reply
    1. Erin
      March 1, 2023

      Thanks Sabrina!

      Reply

Hi, I’m Erin!

Can I pour you a glass of wine? Let’s have some fun in the kitchen! Maybe some pasta? A juicy steak? I’ve got loads of yummy, easy recipes for you! Because cooking should feel as comfy as your favorite yoga pants. ♥

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