Sheet-Pan Mushroom Parmigiana

4 servings


30 minutes

total time


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


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 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat the tomatoes.

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.

Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of olive oil and add the bread crumbs, basil and 1/2 teaspoon of salt. Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar.

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.


Serving Size




Total Fat

31 g

Saturated Fat

13 g

Unsaturated Fat

15 g

Trans Fat

0 g




1321 mg

Total Carbohydrate

39 g

Dietary Fiber

8 g

Total Sugars

17 g


28 g

4 servings


30 minutes

total time
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