This recipe is quick, approachable, and packed with flavor. It’s perfect for busy weeknights, works well as either a main dish or a side, and requires just a handful of ingredients. Even meat-lovers enjoy how hearty and savory baked portabello mushrooms can be.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Clean the portobello mushrooms and gently remove the stems.
Place mushrooms gill-side up on a baking sheet lined with parchment paper.
Brush lightly with olive oil and season with salt, pepper, and garlic powder.
Spoon marinara sauce evenly over each mushroom cap.
Sprinkle with mozzarella cheese, followed by Parmesan cheese.
Top with Italian-seasoned breadcrumbs.
Bake for 18 to 22 minutes, until the mushrooms are tender and the topping is golden.
Garnish with fresh parsley and serve warm.
Servings and timing
This recipe serves 4 people. Prep time is approximately 10 minutes, baking time is about 20 minutes, and total time is around 30 minutes.
Variations
You can add sliced cherry tomatoes or spinach under the sauce for extra vegetables. For more protein, layer cooked lentils or white beans on the mushrooms before adding the sauce. Use panko breadcrumbs for extra crunch or swap mozzarella for provolone for a deeper flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to help maintain texture. Microwaving works but may soften the breadcrumb topping.
FAQs
Can I make this recipe vegan?
Yes, use dairy-free cheese alternatives and vegan breadcrumbs.
Do I need to remove the gills?
Removing the gills is optional but can reduce moisture and bitterness.
Can I prepare this ahead of time?
You can assemble the mushrooms a few hours ahead and bake just before serving.
Are portobello mushrooms filling enough as a main dish?
Yes, they are hearty and satisfying, especially when served with a side salad or pasta.
Can I grill these instead of baking?
Yes, grill over indirect heat until tender, then finish with cheese until melted.
What type of marinara sauce works best?
Any thick, well-seasoned marinara works well, whether homemade or store-bought.
How do I prevent soggy mushrooms?
Avoid over-saucing and bake on a lined sheet so excess moisture can evaporate.
Can I freeze Portabello Parmesan?
Freezing is not recommended, as the mushrooms can become watery when thawed.
What should I serve with this dish?
It pairs well with pasta, garlic bread, or a simple green salad.
Can I use smaller mushrooms?
Yes, baby portobello mushrooms work well and make great individual portions.
Conclusion
Easy Portabello Parmesan is a flavorful, no-fuss recipe that proves comfort food doesn’t have to be complicated. With tender mushrooms, rich sauce, and a cheesy, crisp topping, it’s a dish you’ll want to keep in regular rotation.
Easy Portabello Parmesan is a simple vegetarian dish made with tender baked portobello mushrooms topped with marinara sauce, melted cheese, and a crispy breadcrumb topping.
Ingredients
4 large portobello mushroom caps
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 cup marinara sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 cup Italian-seasoned breadcrumbs
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 400°F (200°C).
Clean the portobello mushrooms and gently remove the stems.
Place the mushrooms gill-side up on a parchment-lined baking sheet.
Brush lightly with olive oil and season with salt, black pepper, and garlic powder.
Spoon marinara sauce evenly over each mushroom cap.
Sprinkle with shredded mozzarella cheese, then grated Parmesan cheese.
Top with Italian-seasoned breadcrumbs.
Bake for 18–22 minutes, until mushrooms are tender and topping is golden.
Garnish with fresh parsley and serve warm.
Notes
Avoid over-saucing to prevent soggy mushrooms.Panko breadcrumbs can be substituted for extra crunch.Baby portobello mushrooms work well for smaller portions.Reheat in the oven or air fryer for best texture.
