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Portobello Mushroom Parmigiana

30 minutes·Serves 3–4

I’ve swapped mushrooms for eggplant in this delicious and easy parmigiana. One mushroom is typically a full serving, but throw on another if you’re hungry. While the mushrooms, roasted cherry tomatoes, and melted mozzarella can hold their own, the crispy bread crumb topping is the part that makes me want to blow a chef’s kiss and say benissimo!

Ingredients

  • 1 cup halved cherry tomatoes
  • 6 medium to large portobello mushrooms, stems removed
  • 6 garlic cloves, minced
  • 4 tablespoons olive oil
  • Salt
  • Freshly ground black pepper
  • Pesto sauce (optional)
  • 6 tablespoons chunky salsa
  • 1 cup shredded mozzarella
  • ½ cup panko bread crumbs

Serving suggestion

Salad greens, lightly dressed

Chopped fresh basil

Instructions

  1. 1Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. Toss together the cherry tomatoes, mushrooms, garlic, and olive oil on the pan and season with salt and pepper.
  2. 2Brush the insides of the mushrooms with pesto sauce, if you want to enhance the flavors. Arrange them on the pan, stem side up, and fill each with 1 tablespoon of salsa. Top with the mozzarella cheese and bread crumbs.
  3. 3Roast for 15 to 20 minutes, or until the cheese is melted and the bread crumbs are toasted.
  4. 4Serve the mushrooms on lightly dressed greens with the tomatoes and chopped basil on top.

Easy Ingredient Swaps

↔Tomato paste for the salsa

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