Mushroom Parmesan

published Jan 13, 2024
Mushroom Parmesan Recipe

Stuffed mushrooms meet vegetable Parm in this comforting dinner.

Serves4 to 6

Prep15 minutes

Cook30 minutes to 35 minutes

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Mushroom Parmesan
Credit: Kelli Foster

Mushroom Parmesan is hands-down the best version of any vegetable Parm I’ve ever made. And I say this after having developed a recipe for stuffed eggplant Parm, tested spaghetti squash Parmesan, and cooked my way through trays and trays of more traditional eggplant Parmesan (including Ina’s version) as well as zucchini Parmesan

If you love stuffed mushrooms and any iteration of cheesy, saucy Parm, this mushroom Parmesan will be right up your alley — it’s the ultimate comfort food for veggie-lovers. Tender, meaty portobellos are layered with plenty of marinara sauce, gooey melted mozzarella, and crispy breadcrumbs.

Best of all, it couldn’t be easier to make; it comes together in a single 9×13 baking dish and doesn’t involve any frying or breading.

Ingredients in Mushroom Parmesan

  • Portobello mushrooms. Go for large, meaty portobellos for this recipe. Here, the mushrooms get cooked twice: They’re first roasted just until soft, then filled and roasted again until the cheese is melted and breadcrumbs are golden.
  • Low-moisture mozzarella. You’ll want to use a whole ball or log of low-moisture mozzarella, rather than the pre-shredded stuff. 
  • Parmesan cheese. Grate your own, or use store-bought grated cheese. A couple of spoonfuls get mixed into the panko topping and the remainder is sprinkled over the mushrooms.
  • Panko breadcrumbs. You’ll mix the panko with a couple spoonfuls of olive oil, which helps it brown really nicely and pick up a great crunch in the oven.
  • Marinara. Your go-to jarred marinara will be great here (Rao’s happens to be my favorite pasta sauce brand), although if you’re game for a little project you can always make your own marinara sauce.
Credit: Kelli Foster

If You’re Making Mushroom Parmesan, a Few Tips

  • Don’t forget to sauce the bottom of the pan. You don’t need a lot; a thin layer will suffice and prevent the mushrooms from sticking to the pan.
  • Save the fresh mozzarella for another recipe. The fresh stuff is delicious, but low-moisture mozzarella is your best bet for this recipe (preferably a block rather than pre-shredded), because as the name suggests, it has a lower water content.
  • Keep a close eye when broiling. The dish only needs a couple of minutes here to pick up a little extra browning on the panko topping. Broiler strength can really vary from oven to oven, and if you know yours run extra-hot start, checking at the one-minute mark.

Mushroom Parmesan Recipe

Stuffed mushrooms meet vegetable Parm in this comforting dinner.

Prep time 15 minutes

Cook time 30 minutes to 35 minutes

Serves 4 to 6

Nutritional Info


  • 6

    large portobello mushrooms (about 4 ounces each)

  • 4 tablespoons

    olive oil, divided

  • 3/4 teaspoon

    kosher salt, plus more as needed

  • 1/4 teaspoon

    freshly ground black pepper

  • 6 ounces

    low-moisture mozzarella cheese

  • 1 ounce

    Parmesan cheese (1/2 cup firmly packed freshly grated or 1/3 cup store-bought grated)

  • 1/2 cup

    panko breadcrumbs

  • 2 cups

    marinara sauce, divided

  • 2 sprigs

    fresh basil


  1. Arrange a rack in the middle of the oven and heat the oven to 400°F.

  2. Remove and discard the stems from 6 large portobello mushrooms and discard. Brush the mushrooms all over with 3 tablespoons of the olive oil and season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Place stem-side down in a 9x13-inch baking dish (it’s OK if they’re slightly overlapping).

  3. Roast until just beginning to soften, 12 to 15 minutes. Meanwhile, grate 6 ounces mozzarella cheese on the large holes of a box grater (about 1 1/2 cups). Finely grate 1 ounce Parmesan cheese (about 1/2 cup firmly packed) on the smallest holes of the box grater, or measure out 1/3 cup store-bought grated.

  4. Place 2 tablespoons of the Parmesan cheese, 1/2 cup panko breadcrumbs, the remaining 1 tablespoon olive oil, and 1 pinch kosher salt in a small bowl. Stir to combine.

  5. Remove the baking dish from the oven. Transfer the mushrooms to a cutting board or large plate. Spread 3/4 cup of the marinara sauce over the bottom of the baking dish, stirring to combine it with any liquid released from the mushrooms. Return the mushrooms to the baking dish in an even layer stem-side up. Evenly divide the remaining 1 1/4 cups marinara sauce between the mushrooms (scant 1/4 cup per mushroom) and spread in an even layer. Top evenly with the Parmesan, mozzarella, and panko mixture.

  6. Roast until the mushrooms are tender, the cheese is melted, and the panko just starts to brown, about 15 minutes. Meanwhile, pick the leaves from 1/2 small bunch fresh basil and finely chop until you have 2 tablespoons.

  7. Turn on the broiler and broil until the cheese and panko on top is browned in spots, 2 to 3 minutes more. Serve garnished with the chopped basil.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a low oven until warmed through and the cheese is melted again.