Recipes Portobello Mushroom Parmesan

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!

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!

The Best Baked Portobello Mushrooms

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.

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.

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.

Baked Italian Stuffed Portobello Mushrooms

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

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.

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Pan Fried Garlic Mushrooms With Parmesan

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!

Calories: 200 kcal | Carbohydrates: 20 g | Protein: 13 g | Fat: 9 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 26 mg | Sodium: 755 mg | Potassium: 827 mg | Fiber: 4 g | Sugar: 9 g | Vitamin A: 1344 IU | Vitamin C: 18 mg | Calcium: 238 mg | Iron: 2 mg

This portobello parmesan post was originally published in 2022. It was updated in 2023 to add new information. The recipe remains the same. Enjoy!

Cheesy Spinach Stuffed Mushrooms

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. ♥

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!

Calories: 200 kcal | Carbohydrates: 20 g | Protein: 13 g | Fat: 9 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 26 mg | Sodium: 755 mg | Potassium: 827 mg | Fiber: 4 g | Sugar: 9 g | Vitamin A: 1344 IU | Vitamin C: 18 mg | Calcium: 238 mg | Iron: 2 mg

This portobello parmesan post was originally published in 2022. It was updated in 2023 to add new information. The recipe remains the same. Enjoy!

Cheesy Spinach Stuffed Mushrooms

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. ♥