Oven-Roasted Portobello and Lentil Parmesan
with pasta / broccoli
For this vegetarian twist on chicken parmesan that was first featured in 2020, portobello mushrooms are filled with a savory mixture of marinara sauce and lentils. In keeping with the classic, you'll still get that crispy panko crust and melty cheese to finish the dish.
- Cheese, fresh mozzarella - 3 oz, sliced (sub pre-shredded mozzarella)
- Lentils - 2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
- Marinara sauce - 1 cup, plus more for serving (use your favorite store-bought sauce)
- Mushrooms, portobello - 8, stems removed
- Basil - 8 leaves, chiffonade
- Garlic - 2 cloves, chopped
- Cheese, parmesan (opt) - 2 oz, grated (plus extra for serving)
- Panko breadcrumbs - 1/2 cup
- Italian seasoning - 1 tsp
- Oil, olive - 2 Tbsp
- Broccoli florets - 12 oz
- Pasta, any variety - 8 oz
Broccoli / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Cheese (both types) - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make marinara lentils - Combine lentils with marinara sauce. (Can be done up to 5 days ahead)
Portobello mushrooms - Remove stems and use the side of a spoon to scrape out gills. (Can be done up to 3 days ahead)
Basil - Chiffonade basil.
Heat oven to 425F / 218C.
While oven is heating, bring a large stock pot of salted water to boil.
Spread mushrooms out on a sheet pan with the hollow side facing down. Brush mushrooms with some cooking oil. Transfer to the oven and roast for 15 minutes.
Return to the stock pot of water (which should be boiling by now) and add pasta. Cook pasta according to package directions. About 1 minute before the pasta is finished cooking, add broccoli.
Once pasta is cooking, prepare panko topping. In a small bowl, stir together garlic, Parmesan cheese, panko, Italian seasoning, and olive oil.
Remove mushrooms from the oven and flip to the other side. (Note: If they released moisture while cooking, drain off excess water and use paper towels or dish towels to pat the mushrooms dry). Fill mushrooms with marinara lentils (don’t worry if it spills out a bit onto the sheet pan). Top lentils with mozzarella slices and panko topping.
Return pan to oven and continue roasting until mushrooms are tender and cheese is melted, 4 to 5 minutes more.
Drain pasta and broccoli.
Serve pasta and broccoli in shallow bowls with mushrooms on top. Serve some extra sauce on the side if you like a saucier pasta. Finish with basil. Enjoy!
Easy to make and very tasty. We both loved it!2 Helpful
This is the best chicken parm I’ve ever had! I love the crispy, garlicky topping on the chicken. We have made this multiple times!0 Helpful
I used pre-made breaded chicken parm and heated in the oven. I added mozzarella cheese on top and served with gf spaghetti noodles with butter, salt, pepper and Parmesan cheese. Served with Caesar salad instead of broccoli. Delicious. Lost one star for not being healthy.0 Helpful
big hit with the entire family and a guest0 Helpful
Love this--so home-y and way easier than I was anticipating.0 Helpful
Used breaded chicken cutlets and couldn’t fit them all in the pan in one go. Kind of burnt some while others were still frozen in the middle. That said, Miss 5 loved it. I feel misled at the picture showing a cast iron skillet but I’m not allowed to because of the acidity in the tomato sauce, apparently.0 Helpful
I will add a little more flavor next time!0 Helpful