Sheet Pan Mushroom Parmigiana Recipes

MUSHROOM PARMESAN

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
• Preheat the oven to 400 degrees F.
• Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve.

SHEET-PAN MUSHROOM PARMIGIANA

Steps:

• Heat oven to 425 degrees. Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat the tomatoes.
• To the sheet pan, add the mushroom caps in between the tomatoes, gill side up, and drizzle each generously with olive oil. (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 salt and black pepper. Fill each mushroom with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden.
• Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of olive oil and add the bread crumbs, basil and 1/2 teaspoon of salt. Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar.
• To serve, transfer mushrooms to serving plates, along with a few of the roasted cherry tomatoes. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.

SHEET-PAN ROASTED MUSHROOMS AND SPINACH

Steps:

• Heat oven to 425 degrees. On a rimmed baking sheet, toss together mushrooms, shallots, garlic and 2 tablespoons olive oil. Season with salt and pepper and spread in an even layer. Roast until golden brown, about 15 to 20 minutes.
• Add spinach to the sheet pan, toss with mushrooms, and roast until wilted, about 5 minutes, turning once after 2 or 3 minutes and drizzling with a bit of olive oil if the mixture seems dry. Taste, and adjust seasoning. Serve hot or at room temperature.