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!
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
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 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.
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
- MORE → the BEST Sides for 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.
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Full Recipe
Sheet Pan Mushroom Parmigiana
Equipment
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
Nutrition
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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