Portobello Mushroom Parmesan with Herbed Summer Squash

Preparation info
  • Serves


    • Difficulty


Appears in
Sheet Pan: Delicious Recipes for Hands-Off Meals

By Kate McMillan

Published 2017

  • About

Individual Parmesans are easy to prepare and impressive to serve. Here, they’re made with portobello mushrooms, which are so earthy and satisfying that you’ll forget about meat or pasta altogether. Eggplant can be used in place of the mushroom base. Clean the mushrooms by wiping them with a paper towel.


  • 4 portobello mushrooms, brushed clean and stemmed
  • 4 tablespoons (60 ml) olive oil


  1. Preheat the oven to 400°F (200°C). Line a sheet pan with aluminum foil.
  2. Brush the mushrooms on both sides with 2 tablespoons of the oil and season with sal