This sheet-pan mushroom parmesan recipe is a perfect weeknight dinner for people with a busy schedule. It offers all the delicious flavors of a traditional Parmesan dish with much less effort. The recipe uses portobello mushrooms, serving as an excellent base for the tomato sauce and rich mozzarella cheese. The addition of shiitake mushrooms provides an extra layer of meatiness and mushroom flavor.
If you have time or want to make it ahead of time, homemade tomato sauce will go a long way in boosting the flavor. If not, make sure you buy a high-quality one from the store. Even then, there are some easy ways to enhance its flavor, just let us know!
This recipe is quite flexible and can be easily adjusted according to the number of servings needed. We made it with two portobello mushrooms per person, but this can be reduced to one if you plan to pair it with a side. We also served it over pasta which also helped bulk it up as needed.
The dish is finished off with a toasted panko/basil blend, adding a delightful, herb-infused crunch. They were so tasty that we used the leftovers in a number of other dishes as well!
Sheet-Pan Mushroom Parmesan Recipe
Ingredients
- 1 pint cherry tomatoes, halved
- 3 garlic cloves, grated
- Olive oil
- Kosher salt
- Freshly ground black pepper
- 8 portobello mushrooms, stems removed
- 1 cup shiitake mushrooms, diced
- 3 cups marinara sauce
- 1 pound fresh mozzarella, sliced into 8 rounds
- ½ cup cup panko
- ¼ cup basil leaves, finely chopped, plus more for topping
- Parmigiano Reggiano, for serving
Directions
- Step 1 Heat oven to 425°F. Toss the cherry tomatoes, half the garlic, and 1 tablespoon of olive oil with ½ teaspoon of salt and ½ teaspoon of black pepper in a large bowl. Add to sheet-pan. Add the mushroom caps to the sheet-pan, bottom side up, drizzle each with olive oil, and season with salt and pepper.
- Step 2 Toss the shiitakes with the remaining garlic, 1 tablespoon of olive oil, and ¼ teaspoon of salt. Divide between the mushroom caps. Fill each mushroom cap 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. Add 2 teaspoons of olive oil, the panko, basil and ¼ teaspoon of salt. Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl.
- Step 4 Serve topped with Parmigiano Reggiano, panko, and basil.
