Equipment
Ingredients
mushrooms
- 8 portobello mushrooms, stems removed
- 700 ml marinara sauce
- 340 g mozzarella cheese, shredded
- 2 garlic, finely chopped
- 30 ml olive oil
- 5 g salt
- 3 g black pepper
basil bread crumbs
- 120 g panko breadcrumbs
- 15 g fresh basil, finely chopped
- 3 g salt
- 15 ml olive oil
roasting tomatoes
- 285 g cherry tomatoes, halved
- 3 g salt
- 3 g black pepper
- 15 ml olive oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 642 kcal
- Protein
- 32 g
- Carbohydrates
- 50 g
- Fat
- 36 g
- Fiber
- 8 g
- Sugar
- 18 g
- Sodium
- 1955 mg
- Saturated Fat
- 14 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 3 g
- Potassium
- 1490 mg
- Calcium
- 820 mg
- Iron
- 4.0 mg
- Magnesium
- 84 mg
- Phosphorus
- 825 mg
- Zinc
- 5.1 mg
- Vitamin A
- 806 mcg
- Vitamin C
- 15 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 2.6 mg
- Vitamin K
- 35 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.41 mg
- Riboflavin
- 0.34 mg
- Niacin
- 9.2 mg
- Folate
- 88 mcg
- Water
- 214 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 220°C (425°F).
On a sheet pan, combine the halved cherry tomatoes, half of the chopped garlic, 15ml of olive oil, 3g of salt, and 3g of black pepper. Toss until the tomatoes are evenly coated.
Place the portobello mushroom caps on the sheet pan with the gills facing up. Drizzle the mushrooms with 30ml of olive oil, then sprinkle with the remaining garlic, salt, and pepper.
Fill each mushroom cap with marinara sauce and top with the shredded mozzarella cheese.
Roast the sheet pan in the oven at 220°C (425°F) for 15 to 20 minutes.
While the mushrooms roast, heat 15ml of olive oil in a skillet over medium-high heat. Add the panko, chopped basil, and 3g of salt, stirring constantly for 2 to 3 minutes.
Transfer the roasted mushrooms to plates and top with the roasted tomatoes and toasted breadcrumbs.
Chef's Notes
- For the best flavor and texture, select large, firm portobello mushrooms. Avoid any that feel soft or have bruised caps.
- Don't overcrowd the sheet pan. Ensure there's enough space between the mushrooms and tomatoes for even roasting and to prevent steaming.
- To toast the breadcrumbs more evenly, consider spreading them on a separate small baking sheet for the last few minutes of the mushroom roasting time, or stirring them more frequently in the skillet.
- If you don't have panko, regular breadcrumbs can be used, but they may require a slightly longer toasting time to achieve a similar crispness.
Storage
Refrigerator: 72 hours — Store in an airtight container; breadcrumbs will lose crispness.
Reheating: Reheat in a 175°C (350°F) oven until the cheese is bubbly.
Troubleshooting
Mushrooms are sitting in a pool of liquid.
Cause: Mushrooms release significant moisture during roasting.
Fix: Carefully drain the excess liquid from the sheet pan before serving.
Prevention: Do not wash mushrooms with water; wipe them with a damp cloth instead.
Cultural Context
Parmigiana dishes are a cornerstone of Italian cuisine, with roots in Southern Italy, particularly Sicily and Naples. Traditionally, Parmigiana di Melanzane (eggplant parmesan) is the most famous iteration, but the concept of layering and baking ingredients with tomato sauce and cheese has been adapted to many vegetables, including mushrooms, offering a hearty vegetarian alternative that embodies the rich flavors of Italian home cooking.
