Sheet Pan Baked Italian Mushroom Parmigiana Recipe (8 Ingredients, 30 Minutes) by Jan Mostrom

This easy sheet pan mushroom parmigiana recipe might just convince you that it doesn’t take meat protein to make an amazing Italian dinner. The stuffed mushrooms are cooked so tender in just 20 minutes. The marinara sauce and topping of mozzarella and breadcrumbs makes this sheet pan recipe an amazingly easy, but oh so tasty, lunch or dinner ready for your table in just 30 minutes.

If you have an extra 30 minutes to make homemade marinara sauce, you should definitely do it. You might want to double the marinara sauce recipe to save in the fridge or freezer to top pasta or meatballs later in the week.

Portobello mushrooms (mushrooms may reduce your cancer risk) work great with their deep cups, which are perfect to hold the marinara. I was cooking in Portugal for my kids and the local grocery only had large shiitake mushrooms, and they were absolutely delicious, too. Don’t worry, if you can only find small mushrooms just increase the number and make delicious parmigiana bites.

To make this vegetarian Italian recipe you will need the following ingredients: cherry or grape tomatoes (check out the health benefits of tomatoes), fresh garlic, extra-virgin olive oil, portobello mushrooms, marinara sauce, mozzarella cheese, panko breadcrumbs and fresh basil. 

Serve this baked mushroom Parmesan recipe as a vegetarian main dish for lunch or dinner, or as a side dish with your favorite proteins like roasted chicken, lamb, seafood, beef or pork.

Cuisine: Italian / American
Prep Time: 10 minutes
Cook Time: 15 to 20 minutes
Total Time: 25 to 30 minutes
Servings: 4

Ingredients

• 10 ounces cherry or grape tomatoes, halved (1 pint)
• 2 garlic cloves, finely chopped
• extra virgin olive oil
• 8 portobello or large shiitake mushrooms, stems removed
• 3 cups marinara sauce
• 2 - 3 cups shredded low-moisture mozzarella
• 1 cup panko breadcrumbs
• 2 tablespoons olive oil
• 1/2 cup fresh basil leaves, finely chopped, plus more for serving

Here's how to make it: 

1. Line a sheet pan with parchment paper and preheat the oven to 425 degrees F. Place tomatoes, the garlic and 1 to 2 tablespoons of olive oil on the prepared baking sheet. Season with salt and black pepper, to taste. Toss with clean hands or a spoon to coat the tomatoes.
   
2. Add the mushrooms into the tomatoes with open side up and then drizzle a bit of olive oil over them along with a sprinkle of salt and pepper. Fill the mushrooms with marinara.
   
3. Top with the shredded mozzarella.
   
4. Roast the mushrooms in the oven for about 20 minutes, or until the cheese is melted and light brown.
   
5. While the mushrooms roast prepare the breadcrumb topping by adding the basil, breadcrumbs, a good pinch of salt and the 2 tablespoons of olive oil to a small saucepan over medium heat. (For a gluten-free dinner, use gluten-free panko breadcrumbs.) Stir and cook until the breadcrumbs are toasted and brown (be careful not to burn the panko). When the mushrooms are cooked through, top them with the toasted breadcrumbs.
   
6. Sprinkle with a bit of fresh basil, if desired, and enjoy!
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily. Food, fun, health, happiness.