Sheet-Pan Mushroom Parmigiana

Name: Sheet-Pan Mushroom Parmigiana
Total time: 30 min
Yield: 4 servings
Ingredients: 10 ounces cherry or grape tomatoes, halved (1 pint); 2 garlic cloves, finely chopped; Extra-virgin olive oil; Kosher salt and black pepper; 8 portobello mushrooms, stems removed; 3 cups store-bought or homemade marinara sauce; 3 cups (12 ounces) shredded low-moisture mozzarella; 1 cup panko bread crumbs; 1/2 cup (1/2 ounce) basil leaves, finely chopped, plus more leaves for topping

By Hetty Lui McKinnon

Published Feb. 4, 2023

Sheet-Pan Mushroom Parmigiana — Johnny Miller for The New York Times. Food Stylist: Simon Andrews.

Total Time: 30 minutes
Rating: 4(3,704)
Comments: Read comments

This smart weeknight dinner offers all the comforting flavors of a classic Parmigiana, but with minimal work. Earthy portobello mushrooms are used here, offering a perfect cradle for the red sauce and creamy mozzarella. Use good quality store-bought marinara sauce (vodka, arrabiata or amatriciana), a much-underrated pantry item that can turn around a meal quickly. This flexible recipe can be scaled up or down without too much fuss. It accounts for two portobello mushrooms per person, but if you’re serving them with pasta or a salad, you could reduce to one each. The basil-scented bread crumbs finish the mushrooms with a lovely, herbaceous crunch. Extra bread crumbs keep well in an airtight container and are wonderful for topping pasta, salads, soups and roasted vegetables.

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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

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Preparation

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.

Ratings

4 out of 5

3,704 user ratings

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Comments

Julie3 years ago

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. :)

jimmi3 years ago

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

Jan3 years ago

She didn't mention cleaning out the gills on the mushrooms. I always do that on portobellas.

PatG1 week ago

This was really good. Used Rao's marinara. Added extra tomatoes, some red pepper flakes, and a bit of grated parmesan cheese on top (which browned up nicely). And scooped out mushroom gills. Baked for about 25 minutes to ensure some browning. My wife raved on this all night and ensured recipe was saved.

Need clarification1 month ago

Why is this “Parmigiana” when it only has mozzarella? Am I missing something?

Gary1 month ago

Much better than I thought it would be. Yes, mix the tomatoes & extra garlic in a bowl with EVOO. Do take it out of the oven at 20 mins so they don't go to mush. It will stay hot a long time cause of the liquid. The panko works very well. Try adding stuff to it like Aleppo pepper, or prosciutto slices, or whatever.

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