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Crispy Baked Portobello Mushroom Parmesan

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


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


  • 2 large portobello mushrooms
  • the juice of 1 lemon – about 1 tablespoon
  • salt and pepper
  • 12 butter crackers
  • 3/4 cup breadcrumbs
  • 1/4 cup minced parsley
  • 1/2 cup shredded parmesan cheese
  • 1 teaspoon garlic powder
  • 2 large eggs (beaten)
  • 3/4 cup all-purpose flour
  • 2 tablespoons olive oil or avocado oil
  • 1/2 cup tomato sauce
  • 1/2 cup mozzarella cheese
  • fresh chopped basil (for garnish)


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!


  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