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!
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!