Amazing Portobello Mushroom Parmesan

This Portobello Mushroom Parmesan is delicious and easy to make! Crispy breaded hearty portobello mushrooms topped with tomato sauce and melty cheese. A recipe even meat lovers will enjoy!

Portobello Mushroom Parmesan!  Are you ready for this? It is so good and so super easy to make.  My inspiration for this recipe was my Husband who LOVES Chicken Parmesan.  I was determined to create a vegetarian version for him and I believe this is the perfect recipe.  

Great for a Healthy Main Dish or Family dinner night!

Hearty portobello mushroom caps sliced and dredged in an incredible breadcrumb coating then lightly fried and baked until super, crazy crispy.   This is now the most requested recipe by my family so there you go!

You may also low these air fryer mushrooms that are also so good and easy to make!

Why you will love this recipe

• Easy to make in only a few easy steps.
• Possibly better than some chicken parmesan recipes I have made
• Crispy breaded meaty portobello mushrooms, enough said!
• A meatless meal anyone will love, even kids!
• Stores great and is so good for a delicious lunch or dinner. 

Are Portobello Mushrooms Good for you?

Yes, they are and they are absolutely DELICIOUS!  Here are some wonderful bonuses of eating these beauties. 

• Low-Calorie 
• Plant-based protein 
• Vitamin B
• Fiber
• Potassium

Can you eat portobello mushrooms raw? 

You can eat them raw but the recommendation is to always eat any type of mushrooms cooked vs. raw since raw mushrooms contain toxic carcinogens. Due to their tough exterior, raw mushrooms are also tougher to digest.  Plus cooked mushrooms are so good and bring out their flavor so please always cook your mushrooms rather than eating them raw. 

You can read more about portobello mushrooms here. 

Ingredients needed to make this recipe

• Portobello mushrooms – portobello mushroom caps are used in this recipe in place of chicken that is used in traditional chicken parmesan. 
• Butter crackers – any butter crackers like Ritz or Keebler Club will work great. 
• Breadcrumbs – I used Italian seasoned breadcrumbs but any breadcrumbs will work in this mushroom parm recipe. 
• Flour – all purpose flour is used to coat the mushroom caps for a nice crispy outer crust. 
• Cheese – a combination of parmesan and mozzarella cheese for ultimate flavor.
• Eggs – 2 large eggs are used to help the coating stick to the mushrooms. 
• Olive oil – extra virgin olive oil or avocado oil are best. 
• Tomato sauce – any tomato sauce, spaghetti sauce, marinara or pizza sauce will work!
• Lemon – lemon juice is used to marinate the mushroom to allow them to become softer and easier to work with and eat. 
• Seasoning – garlic powder, salt and pepper
• Parsley – fresh chopped parsley

How to make Portobello Mushroom Parmesan

1. Clean the portobello mushrooms by gently wiping them with a damp paper towel. Remove the stems and scrape out the gills with a spoon. Place the mushrooms in a bowl and drizzle with lemon juice, salt, and pepper. Let them sit for a few minutes to soften and become more pliable.
2. If the mushrooms are thick, slice them in half lengthwise so they cook more evenly. Set up a dredging station with flour, beaten egg, and seasoned breadcrumbs. Coat each mushroom in flour, then egg, then breadcrumbs.
3. Heat olive oil in a pan over medium heat and cook the mushrooms for 2–3 minutes per side, until golden and crispy. Transfer to a baking sheet with a rack, top with tomato sauce and shredded mozzarella and parmesan, then bake at 375°F until the cheese is melted. Garnish with fresh parsley or basil and serve warm.

Then tap into your willpower and try not to eat every single bite!  So good!  Perfect for a fun date night. 

Recipe tips and variations

• Try to choose mushroom caps that are relatively the same size so they cook evenly at the same time. 
• If the mushrooms you have are on the smaller, thinner side then you don’t need to slice them in half before dredging them. 
• If you don’t have any butter crackers for the breadcrumb mixture, then you can leave them out or replace them with another type of cracker or even pulsed corn flakes. 
• For a vegan version use dairy-free parmesan and mozzarella.
• You can shallow fry these in olive oil or avocado oil.
• To make this recipe gluten-free, use gluten-free breadcrumbs and gluten-free flour.
• These store great in the fridge for up to 3 days.  To reheat, cook them at 375-degrees in the oven for 7-8 minutes. 
• Top it with a Simple Homemade San Marzano Tomato Sauce!

How to store and reheat

To store this cooked portobello mushroom parmesan allow it to cool completely, transfer it to an airtight container and keep it in the fridge for up to 3 days. When ready to eat, reheat portions in the oven on a pan or in the air fryer until fully heated through and the cheese is re-melted. 

I hope you try this portobello mushroom parmesan recipe.  If you do, then please leave a rating and comment below. I would love to hear how yours turned out!

Crispy Baked Portobello Mushroom Parmesan

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5 from 8 reviews

• Author: Amy Estes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Portobello Mushroom Parmesan is delicious and easy to make! Crispy breaded hearty portobello mushrooms topped with tomato sauce and melty cheese. A recipe even meat lovers will enjoy!

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Ingredients

Scale 1x2x3x

• 2 large portobello mushrooms
• the juice of 1 lemon – about 1 tablespoon
• salt and pepper
• 12 butter crackers
• ¾ cup breadcrumbs
• ¼ cup minced parsley
• ½ cup shredded parmesan cheese
• 1 teaspoon garlic powder
• 2 large eggs (beaten)
• ¾ cup all-purpose flour
• 2 tablespoons olive oil or avocado oil
• ½ cup tomato sauce
• ½ cup mozzarella cheese
• fresh chopped basil (for garnish)

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Instructions

Prep the mushrooms

1. Clean and wipe the mushroom caps and place them into a medium-size bowl. Squeeze the lemon juice onto the mushrooms and sprinkle them with some salt and pepper. Let them sit on the counter for about 20 minutes. This will help break them down and start to cook them a little so they are more pliable.
2. Slice each mushroom cap in half lengthwise. Be careful and make sure to use a sharp knife.

Dredge the mushrooms

1. Setup 3 shallow bowls or pie plates. Place the butter crackers into the food processor and pulse until fully crumbled like breadcrumbs and place them into one of the bowls with the panko breadcrumbs. Add the chopped parsley, parmesan cheese, garlic powder, and a pinch of salt and pepper to the breadcrumb mixture and lightly whisk to combine.
2. Add the beaten eggs to another one of the bowls and add in the salt, and pepper and whisk lightly to combine.
3. Add the flour to the last bowl and season it with salt and pepper and stir to combine.
4. Set up the station like “FEB” Flour, Egg, Breadcrumbs. To dredge the mushrooms, lay each one in the flour and coat on both sides, then the egg and then fully coat both sides in the breadcrumbs and set aside on a plate or dish. Continue with this process until all four mushrooms are fully dredged.

Cook the mushroom parmesan

1. Preheat the oven to 375 F degrees and place a wire rack onto a baking sheet. If you don’t have a wire rack then just place some foil onto a baking sheet and spray it with cooking spray.
2. Heat up a medium-size skillet with the oil on the stove to medium-high heat. Add the mushrooms and lightly pan fry each side. About 2-3 minutes per side. Place the mushrooms on a paper towel-lined plate to get rid of any excess oil and then place them on the rack on the baking sheet.
3. Spread some of the spaghetti sauce and some mozzarella and parmesan cheese on top of each mushroom and bake in the oven for 5-7 minutes until the cheese is fully melted and the breadcrumb coating is uber crispy. Top with some fresh basil and enjoy!

Notes

1. You can make this gluten-free by subbing in all-purpose gluten free flour and gluten-free breadcrumbs.
2. Try to choose mushroom caps that are relatively the same size so they cook evenly at the same time. 
3. If the mushrooms you have are on the smaller, thinner side then you don’t need to slice them in half before dredging them. 
4. If you don’t have any butter crackers for the breadcrumb mixture, then you can leave them out or replace them with another type of cracker or even pulsed corn flakes. 
5. For a vegan version use dairy-free parmesan and mozzarella.
6. You can shallow fry these in olive oil or avocado oil.
7. These store great in the fridge for up to 3 days.  To reheat, cook them at 375-degrees in the oven for 7-8 minutes. 

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Dishes
• Method: Pan Fried
• Cuisine: Italian