Portobello Mushroom Parmigiana Recipe

A white plate with stuffed mushrooms topped with grated cheese, sautéed cherry tomatoes, garlic, and a mixed green salad on the side.

Portobello Mushroom Parmigiana Recipe

This Portobello Mushroom Parmigiana Recipe takes it over the top with prosciutto, fresh mozzarella, and marinara sauce, all roasted in the oven on a sheet pan.

Course Main Course

Cuisine American, Italian

Budget Frugal

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 551kcal

Equipment

Sheet pan
Skillet
Small bowl
Sharp knife

Ingredients

10 ounces cherry or grape tomatoes halved
2 cloves cloves, finely chopped or sliced
extra-virgin olive oil (approximately 3 tablespoons) more or less as desired
½ teaspoon Kosher salt
½ teaspoon black pepper
8 medium portobello mushrooms stems and gills removed
3 cups marinara sauce store-bought or homemade
3 cups fresh mozzarella cheese (12 ounces)
6 slices prosciutto
1 cup panko bread crumbs
½ cup basil leaves finely chopped, plus a few more leaves for garnish

Instructions

Heat oven to 425 degrees. Place the halved cherry tomatoes on a sheet pan with half of the garlic.
Drizzle with a tablespoon of extra virgin olive oil. Season with salt and black pepper then toss to coat the tomatoes with oil.
Place the mushroom caps, gill side up, on the sheet pan nestled between the tomatoes. Drizzle each generously with olive oil. The mushrooms need the oil to cook properly and it adds a lot of Italian flavor to the dish.
Sprinkle the remaining garlic over the mushrooms. Add a little more salt and black pepper.
Press a piece of prosciutto into each mushroom. Press it firmly against the insides of the mushroom, leaving room for the marinara and cheese. If a little prosciutto sticks out the top, it is ok. It will get a nice char.
Fill each mushroom cap with marinara sauce and top with mozzarella cheese.
Place the sheet pan in the oven and roast for 25 to 30 minutes until the cheese is melted, bubbly, and golden brown.
While the mushrooms roast, make the breadcrumbs. In a medium skillet over medium-high heat, add one tablespoon of olive oil, the bread crumbs, basil, and ½ teaspoon of salt. Stir constantly for 2 to 3 minutes until the crumbs are golden. Remove the pan from heat immediately. Place the breadcrumbs in a bowl for serving.
Serve the mushrooms on plates or shallow bowls along with a few of the roasted cherry tomatoes. Top each mushroom with the basil bread crumbs and garnish with a few basil leaves.

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