October 20, 2022

Sheet-Pan Portobello Parmigiana – (Gluten Free)

I LOVE sheet-pan recipes because they really simplify the cooking and clean-up processes. Sheet Pan Portobello Parmigiana – (Gluten Free) fits that bill and then some. Store bought marinara sauce and pre-shredded mozzarella totally lighten the load on this very tasty and filling vegetarian recipe.

Jump to Recipe

Organizing the Ingredients

Organize the ingredients - mushroom caps, marinara sauce, shredded mozzarella, garlic, gf panko, cherry/grape tomatoes, olive oil and basil leaves

Organize the ingredients – Portobello mushroom caps (stems removed), marinara sauce from a jar, shredded mozzarella, minced garlic, gf panko, cherry/grape tomatoes, olive oil, and basil leaves.

Assembling the Dish

Place cherry or grape tomatoes on a sheet pan and drizzle with olive oil, salt, pepper, and garlic.

Place mushroom caps between the tomatoes, gill side up and drizzle with more olive oil.

Heat oven to 425 degrees. Arrange tomatoes on a sheet pan, with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil. Season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat the tomatoes. Add the mushroom caps in between the tomatoes, gill side up, and drizzle each generously with olive oil, another 2 tablespoons or more. (Don’t skimp here, as the olive oil will add lots of rich flavor.) Scatter the remaining garlic over the mushrooms and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Fill each mushroom with marinara sauce, and top with cheese.

Cooking the Portobellos

Bake at 425 for 20 minutes until cheese is browned and bubbly.

Place sheet pan in the oven and bake for 20 minutes, until the cheese is melted, bubbly and golden. Remove the pan from the oven and turn on the broiler to high temperature.

Prepping the Panko

While mushrooms are cooking, mix the gf panko with freshly chopped basil and olive oil in a small bowl. Season with a few grinds of fresh black pepper and kosher salt.

Once mushrooms are cooked, add a generous spoonful of panko to each mushroom. Place under the broiler for less than 1 minute to brown the panko.

Meanwhile in a small bowl, combine gluten free panko crumbs, basil, 1 tablespoon of olive oil, grated Parmesan (if using), and a grind or two of fresh pepper. Then place a generous helping of the panko topping on each mushroom cap. Put sheet pan back into the oven for one minute. Keep a close eye on the mushrooms to avoid burning the panko. Garnish mushrooms with basil leaves.

Sheet-Pan Portobello Parmigiana – (Gluten Free)

Either serve directly from the sheet pan or transfer mushrooms to serving plates, along with a few of the roasted tomatoes.

Print Recipe

Sheet-Pan Portobello Parmigiana – (Gluten Free)

Course: dinner, lunch

Cuisine: Italian, vegetarian

Servings: 4

Author: GFchow @ gfchow.com

Ingredients

1 pint cherry or grape tomatoes whole and/or halved if large
1 garlic clove large, finely chopped
5 tablespoons extra-virgin olive oil divided
1/2 teaspoon Kosher salt divided, more for additional seasoning
1/2 teaspoon black pepper divided, more for additional seasoning
4 large portobello mushrooms stems removed, tops of caps cleaned with a damp paper towel
1 1/2 cups marinara sauce store-bought or homemade, I used Rao's
1 1/2 cups shredded mozzarella sliced fresh mozzarella could also be used (one fresh ball)
1/2 cup gluten free plain panko bread crumbs
1/4 cup basil leaves finely chopped, plus more leaves for garnish
2 tablespoons grated Parmesan optional

Instructions

Heat oven to 425 degrees. Arrange tomatoes on a sheet pan, with half the garlic, and drizzle with 2 tablespoons of olive oil. Season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat the tomatoes.
Add the mushroom caps in between the tomatoes, gill side up, and drizzle each generously with olive oil, another 2 tablespoons or more. (Don’t skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Fill each mushroom with marinara sauce, and top with cheese. If sauce and cheese spill over, that’s totally fine. Place sheet pan in the oven and bake for 20 minutes or until cheese is golden brown and bubbly.
Remove the pan from the oven. Turn on the broiler to high temperature.
Meanwhile in a small bowl, combine gluten free panko crumbs, basil, 1 tablespoon of olive oil, grated Parmesan (if using), and a grind or two of fresh pepper. Then place a generous helping of the panko topping on each mushroom cap. Put sheet pan back into the oven for one minute. Keep a close eye on the mushrooms to avoid burning the panko.
Garnish mushrooms with basil leaves. Either serve directly from the sheet pan or transfer mushrooms to serving plates, along with a few of the roasted tomatoes.

Notes

It’s so easy to double or triple this recipe.

Flat-leaf parsley can be used in place of the basil.

Try to buy mushroom caps that are similar in size to help with more even cooking.

Recipe from NYTimes Cooking and modified by me.

If you like this recipe, you may also like these GFchow recipes. Quick-Style Gluten Free Cheese Lasagne, Lemony Chicken with Artichokes and Gruyere, and Sautéed Mushroom Medley.

Gluten Free Disclaimer

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.