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Oven-Roasted Portobello and Lentil Parmesan
with pasta / broccoli

Active: 40 Total: 40

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.



Oven-Roasted Portobello and Lentil Parmesan:
  • 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
Panko Topping:
  • 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
Pasta and Broccoli:
  • Broccoli florets - 12 oz
  • Pasta, any variety - 8 oz


  1. Broccoli / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  2. Cheese (both types) - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  3. Make marinara lentils - Combine lentils with marinara sauce. (Can be done up to 5 days ahead)

  4. Portobello mushrooms - Remove stems and use the side of a spoon to scrape out gills. (Can be done up to 3 days ahead)

  5. Basil - Chiffonade basil.

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  1. Heat oven to 425F / 218C.

  2. While oven is heating, bring a large stock pot of salted water to boil.

  3. 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.

  4. 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.

  5. Once pasta is cooking, prepare panko topping. In a small bowl, stir together garlic, Parmesan cheese, panko, Italian seasoning, and olive oil.

  6. 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.

  7. Return pan to oven and continue roasting until mushrooms are tender and cheese is melted, 4 to 5 minutes more.

  8. Drain pasta and broccoli.

  9. 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!



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