SHEET PAN MUSHROOMS RECIPES
SHEET-PAN MUSHROOM PARMIGIANA RECIPE - NYT COOKING
This smart weeknight dinner offers all the comforting flavors of a classic Parmigiana, but with minimal work. Earthy portobello mushrooms are used here, offering a perfect cradle for the red sauce and creamy mozzarella. Use good quality store-bought marinara sauce (vodka, arrabiata or amatriciana), a much-underrated pantry item that can turn around a meal quickly. This flexible recipe can be scaled up or down without too much fuss. It accounts for two portobello mushrooms per person, but if you’re serving them with pasta or a salad, you could reduce to one each. The basil-scented bread crumbs finish the mushrooms with a lovely, herbaceous crunch. Extra bread crumbs keep well in an airtight container and are wonderful for topping pasta, salads, soups and roasted vegetables. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Total Time 30 minutes
Yield 4 servings
Number Of Ingredients 9
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 RECIPE - NYT COOKING
If you love to cook but don’t always feel like cooking, this minimalist recipe is the recipe for you. Great with just about any protein — salmon, steak, chicken or even eggs, wrapped into an omelet — it comes together in under a half-hour, and develops loads of character from its time spent in the oven. While this versatile vegan side pairs well with protein, it’s also great over rice or noodles.
Provided by Millie Peartree
Total Time 25 minutes
Yield 4 servings
Number Of Ingredients 6
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.
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- Transfer the chicken, mushrooms and lemon slices to a platter. Drizzle with some of the sauce and garnish with lemon and parsley. Serve, passing the remaining sauce at the table.
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SHEET PAN CHICKEN AND MUSHROOMS WITH PARSLEY SAUCE RECIPE ...
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- Transfer the chicken, mushrooms and lemon slices to a platter. Drizzle with some of the sauce and garnish with lemon and parsley. Serve, passing the remaining sauce at the table.
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SHEET-PAN MUSHROOM FRITTATA | RACHAEL RAY IN SEASON
Need to feed a group for breakfast? Don't fuss over making omelets to-order. This couldn't-be-easier frittata is a total crowd-pleaser!
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Feb 01, 2018 · This recipe combines butter, garlic, lemon juice, thyme, rosemary, and pepper together and tosses it all with whole cremini mushrooms. They are spread out on a sheet pan to roast while you bring the rest of dinner together. When the mushrooms emerge from their buttery oven den, they are filled with flavor and are truly a great side dish for any meal.
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SHEET-PAN MUSHROOM PARMIGIANA - MASTERCOOK
Dec 10, 2021 · Ingredients. 10 ounces cherry or grape tomatoes, halved (1 pint) 2 garlic cloves, finely chopped. Extra-virgin olive oil. Kosher salt and black pepper. 8 portobello mushrooms, stems removed. 3 cups store-bought or homemade marinara sauce. 3 cups (12 ounces) shredded low-moisture mozzarella. 1 cup panko bread crumbs.
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SHEET-PAN MUSHROOM PARMIGIANA - HOHOHEK
Dec 10, 2021 · Sheet-Pan Mushroom Parmigiana. This smart weeknight dinner offers all the comforting flavors of a classic Parmigiana, but with minimal work. Earthy portobello mushrooms are used here, offering a perfect cradle for the red sauce and creamy mozzarella. Use good quality store-bought marinara sauce (vodka, arrabiata or amatriciana), a much ...
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SHEET PAN ROASTED MUSHROOMS AND SPINACH RECIPES
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