Easy Portabello Parmesan

Name: Easy Portabello Parmesan
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 4 large portobello mushroom caps, gills and stems removed; 2 tablespoons olive oil; fine sea salt and freshly-ground black pepper; 1/2 cup marinara sauce; 1/2 cup grated Parmesan cheese; 1/2 cup low-moisture shredded mozzarella cheese; 3 to 4 tablespoons finely chopped fresh basil leaves; 1 tablespoon butter or olive oil; 2 large cloves garlic, pressed or minced; 1/2 cup Panko breadcrumbs; 1/2 teaspoon each: fine sea salt and freshly-ground black pepper

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This easy Portobello Parmesan recipe is filled with marinara, cheeses, garlicky breadcrumbs and baked to crispy, juicy perfection. Serve it up with crusty bread, pasta, quinoa or whatever sounds good!

One of those recipes that falls squarely in the category of why didn’t I think of this sooner? ♡

Seriously, this portobello Parmesan recipe truly couldn’t be easier and more delicious. Hearty portobello mushroom caps are roasted in the oven until tender. They’re filled with marinara sauce, Parmesan and mozzarella, popped in the oven once more until the cheese is bubbly and golden. Then each serving is then finished with a generous sprinkling of crunchy garlicky breadcrumbs and chopped basil. Serve them up with a simple arugula salad, maybe some crusty bread or pasta if you’d like, and this gorgeous vegetarian dinner will be ready to enjoy in just over 30 minutes from start to finish!

It’s inspired by all of the flavors we love in eggplant Parmesan, just made instead with mushrooms (which I honestly enjoy much more) in a fraction of the time with the most irresistible crispy topping. Feel free to use your favorite marinara sauce here — spicy, herby, meaty, whatever you love best. You could also layer in some pepperoni or salami if you’d like some extra protein. And if you can’t find good-looking large portobello mushroom caps at the store, you could just as easily swap in a few packages of baby bellas and layer everything up in a baking dish.

However you make this mushroom Parmesan, I’m certain you’re going to love it!

Portobello Parmesan Ingredients

Here are a few quick notes about the ingredients you will need to make this recipe:

Portobello mushroom caps: Large portobello mushroom caps are the starring ingredient in this recipe with their robust and meaty texture and rich umami flavor. I recommend trying to shop for portobellos that are evenly-sized so that they will bake as uniformly as possible. We’ll scrape out the gills and remove the stems so that there is plenty of room for the fillings, then season them with olive oil, salt and pepper before roasting.
Marinara sauce: Please use whatever marinara sauce you love best here! I went with a spicy tomato basil marinara, which we loved, but you can use whatever flavor you love best. The acidity and depth of the sauce pairs so beautifully with the earthy tones of the mushrooms.
Parmesan cheese: True to the name of the recipe, Parmesan is an essential ingredient here with is signature nutty, sharp, salty umami flavor. If possible, I recommend freshly-grating a block of Parmesan for the most robust flavor.
Shredded mozzarella cheese: We will also sprinkle the mushrooms with shredded low-moisture mozzarella, which melts beautifully to give each bite extra creamy, cheesy flavor. You’re also welcome to thinly slice a ball of fresh mozzarella if you prefer instead of using the shredded cheese.
Basil: I love adding lots of chopped or julienned fresh basil leaves for a pop of color and fresh herbal flavor. If you really love basil, you’re welcome to layer an additional basil leaf or two in between the layers of marinara and cheese.
Garlicky breadcrumbs: Finally, we’ll sprinkle each mushroom with crunchy garlic breadcrumbs, made with a simple mix of butter (or olive oil), garlic, Panko breadcrumbs, salt and pepper. I find it works best to sauté the breadcrumbs in a separate pan while the mushrooms cook so that they are evenly browned and golden.

Recipe Tips

Step-by-step instructions are included in the full recipe below, but here are a few extra tips to keep in mind:

Season the mushrooms generously. Don’t be shy with the salt and pepper when seasoning the mushrooms! This not only helps to enhance their natural umami flavor, but it also draws out excess moisture which helps the mushrooms to brown and caramelize better while roasting.
Multitask while the mushrooms roast. If you’re pressed for time, prep and season the mushrooms and pop them in the oven as soon as it is preheated. Then gather and prep the remaining ingredients while the mushrooms roast.
Try not to overload the mushrooms. In order to avoid a toppings landslide while baking, try to avoid overfilling the mushroom caps so that everything stays put.
Enjoy while they’re warm! Portobello marinara is definitely best enjoyed right out of the oven while the cheese is hot and melty and the mushrooms are warm and juicy. So serve them up immediately and enjoy!

Recipe Variations

Here are a few more fun variations that you’re welcome to try with this mushroom Parmesan recipe:

Use baby bella mushrooms: If you can’t find large portobello mushroom caps, you can just as easily make this dish in a baking pan with around 12 ounces of baby bella (cremini) mushrooms, layered with the marinara, cheese and garlicky breadcrumbs.
Add pepperoni or salami: Layer some pepperoni or salami slices under the cheese for extra protein.
Add balsamic glaze: Drizzle some balsamic glaze (homemade or store-bought) over the mushrooms just before serving for an extra layer of sweet and tangy flavor.
Add nuts: Sprinkle toasted pine nuts, chopped walnuts, slivered almonds, chopped pecans or chopped pistachios on top just before serving.

More Mushroom Recipes To Try

Looking for more ways to cook with mushrooms? Here are a few of our favorite vegetarian dinner recipes where mushrooms take center stage!