Sheet-Pan Mushroom Parmigiana Recipe (2024)

I downsized the recipe to make two mushroom caps - dinner and lunch tomorrow. Added a bed of spinach inside the mushroom, just a few red pepper flakes, and a healthy sprinkling of parmesean before layering the sauce and mozz. Delicious! Now I have to come up with another lunch because it was so good I ate both. :)

I don’t understand recipes that call for putting anything on a sheet pan, drizzling olive oil over it, then slinging the contents all over the kitchen in an effort to coat the tomatoes or vegetables or whatever. It’s way easier to use a large bowl then transfer to the sheet pan. E-Z, P-Z

She didn't mention cleaning out the gills on the mushrooms. I always do that on portobellas.

No parmigiano? In step 2, she means "scatter the garlic"; she doesn't intend that you move the mushrooms that you have just carefully placed amid the tomatoes. In step 4, just delete the word "scatter," and you'll know where to put the basil.

We eat meatless 7 days a week. This is a keeper. I usually follow NYT recipes to a T the first time, but 2 cloves of garlic? I tripled the garlic, added freshly-grated parm cheese with the standard mozzarella, but otherwise made as written. Really delicious and easy to prepare. Next time will double the tomatoes because they were so very good. This came out of the oven looking Insta-worthy. Served with penne and Swiss chard. Will make it again, for sure.

This will be a repeat, but with two adjustments: There’s a lot of tomato presence here with the marinara and the grape tomatoes. Next time I will use a little less marinara instead of completely filling the caps, and also substitute the grape tomatoes with red and yellow peppers. I did remove the portobello gills. Otherwise, it’s a lovely and easy meal for either a busy work night or for company! Thanks.

Really delicious, but I adapted cooking times. I baked the mushroom caps unfilled for 15 minutes, then filled with marinara and baked for 10, then topped with cheese and baked for 10 more. Fifteen minutes wasn't going to be enough time to bake the mushrooms. Served over a bed of polenta for an outstanding meal.

This is going into my weekly rotation. So easy, so tasty. To up the protein, I added a can of drained, rinsed (and dried off) white beans with the cherry tomatoes and drizzled generously with olive oil. Served with wilted spinach and left over gnocchi. Awesome weekday meal.

I made this last night and it was delicious! Fast and easy, perfect for Friday at the end of a long week when you don't feel like cooking. I used Rao's Arrabiata sauce which gave the dish a nice little kick. We'll be making this again.

I made this tonight and family thought it was delicious. Followed directions, only left out garlic because one family member doesn’t like garlic. Still fabulous. Fancy enough for company. I served with a spinach & arugula salad with pine nuts and a simple vinaigrette dressing.

Why are people removing the mushroom gills? I have never done this and never heard of it. The whole mushroom has a lovely flavour! I agree to add grated parmigiana reggiano. I think this recipe goes well with a cheesy polenta and leafy salad.

I couldn't help myself, as I added some thin strips of Boarshead Prosciutto Ham to the bottoms before adding the sauce (reducing the amount of olive oil a smidge). Heaven.

What for? I never understand why people do this.

Made as written ... Nice dinner! Kids ate it without complaints, red pepper flakes were a good addition for the adults. Use a boldly flavored sauce and roast more garlic than suggested.

this was obvious from the description, in my opinion!

It was good. I made as is except I didn't have panko and so just made my own bread crumbs. It's one of those recipes that you can easily adapt to your taste. For me it was too much sauce for each mushroom. It's worth cooking and doesn't take too long.

I cooked the mushrooms with the garlic for15 minutes and then added the sauce and cheese and cooked them for another 10 to15 minutes. Served with polenta, so good!

This was absolutely delicious. I made my own tomato sauce, using the NYT Simple Tomato Sauce recipe, and added a large chopped red pepper. I increased the amount of garlic and topping, which was made from fresh breadcrumbs. I used a full pound of fresh mozzarella, and more basil. I served it with French bread which could be dipped in the extra sauce. My family went crazy for this recipe!

An easy and delicious dish. Instead of the basil leaves, I have plenty of pesto in the freezer from last growing season. I mixed a cube with breadcrumbs and toasted it pretty good. Went well with the rest of the dish.I did find the mushrooms to be a bit on the "mushy" side from the tomatoes. Next time I would first grill the caps in a pan to give them a little bit of browning and firm them up.

Quick and delicious. Left out garlic as it hates me these days, roasted caps alone first for ten minutes to soften. Marinara sprinkled with chopped shallot and roasted red peppers topped with mozz and grated parmesan cheese. Roasted in oven for 20 minutes. Looked just gorgeous and tasted divine. Only made one apiece but it was enough with some green beans and fresh blueberries. And of bread for the dynamite sauce. Will definitely make again. Didn't roast tomatoes as I had none.

Great! Skipped the Panko, added Parmesan. Served with Bobs Cheesy Polenta

This is SO delicious and fresh and easy!

I’ve made this dish at least a dozen times, I now skip the cherry tomatoes entirely, it’s tomato-ey enough and it’s far less messy with the abundance of liquid created. I grate Parmesan cheese on before the marinara and cook it for 30min which gives a delightfully chewy, less mushy texture. I add the mozzarella cheese for the last 15min, comes out great.

I've made this a couple of times. It's very tasty, but there are a few issues. I agree with the garlic comments: 2 cloves are not nearly enough. The tomatoes make this dish somewhat watery, which is a problem in a sheet pan meal. Even though I put a second sheet pan underneath, there was still a mess when I removed it from the oven. I think that I would either just make it in a skillet or cook the small tomatoes separately. I would also mix the veggies and oil before adding to the pan.

I kept wanting to make changes but I’m glad I didn’t, except for cutting the tomatoes in half. The panko was devine and really added a buttery, decadent topping without using butter at all. I’ll make this again, came together quickly.

I made this as a vegetarian dish for a family gathering. A delicious change from the ubiquitous eggplant parm. I added thinly sliced firm tofu underneath the cheeses and breadcrumbs to increase protein.

I love the concept and the flavor. My quibble is that the mushroom is basically steamed in the oven rendering it a bit slimy. I always feel mushrooms are best when crisped. I'm going to try again, frying the mushroom first, which should render it's liquids out, and then assembling the whole thing for the oven

Such an easy weeknight dinner! Made just as written with Rao's Marinara sauce, our family favorite. Husband and kiddo loved it. Didn't remove the gills on shrooms and they were just fine. I may add rinsed (and dried off) white beans next time, as suggested by another reviewer. Just need to remember to add portobellos, cherry tomatoes, and mozzarella to the grocery list ahead of time!

My favorite part might have been the cherry tomatoes and the breadcrumb mixture! I added a lot more garlic than suggested. Definitely a tasty, guilt free meal.

So good!!! As with most recipes, I did double the garlic. I split the recipe in half and did half with chicken tenderloins for my meatetarian husband. For my vegetarian half, I did 2 portobellos and 2 fake chicken patties. The portobellos were by far the best! Reading other reviews, I was really torn on whether or not to remove the gills. I decided not to and stand by that decision 100%. It wasn't a bit watery and I think they helped hold the sauce in the mushrooms. Definitely a keeper!