Oven-Roasted Portobello and Lentil Parmesan with Pasta
A hearty vegetarian dish featuring meaty portobello mushrooms stuffed with marinara-coated lentils and topped with melted mozzarella and crispy panko breadcrumbs. The mushrooms are roasted until tender and served over pasta with broccoli for a complete, satisfying meal. The combination of protein-rich lentils and cheese creates a filling alternative to traditional meat-based dishes, while the garlic-herb panko topping adds wonderful texture and flavor.
Ingredients
- 3 oz fresh mozzarella cheese, sliced
- 2 cups lentils, pre-cooked or prepared from dried
- 1 cup marinara sauce, plus more for serving
- 8 portobello mushrooms, stems removed
- 8 leaves basil, chiffonade
- 2 cloves garlic, chopped
- 2 oz parmesan cheese, grated(optional)
- ½ cup panko breadcrumbs
- 1 tsp Italian seasoning
- 2 Tbsp olive oil
- 12 oz broccoli florets
- 8 oz pasta, any variety
Instructions
- 1
Heat oven to 425F
- 2
Bring a large stock pot of salted water to boil
- 3
Spread mushrooms on a sheet pan hollow side down and brush with oil
- 4
Roast mushrooms for 15 minutes
- 5
Add pasta to boiling water and cook according to package directions
- 6
Add broccoli about 1 minute before pasta is finished cooking
- 7
Prepare panko topping by stirring together garlic, Parmesan cheese, panko, Italian seasoning, and olive oil
- 8
Remove mushrooms from oven and flip to other side
- 9
Drain excess moisture from mushrooms and pat dry if needed
- 10
Fill mushrooms with marinara lentils
- 11
Top with mozzarella slices and panko mixture
- 12
Return to oven and roast until mushrooms are tender and cheese is melted, 4 to 5 minutes
- 13
Drain pasta and broccoli
- 14
Serve pasta and broccoli in bowls with mushrooms on top
- 15
Garnish with basil and serve with extra sauce if desired
Tips
Pat mushrooms completely dry after first roasting to prevent soggy toppings and ensure proper browning of the cheese and breadcrumbs.
Use pre-cooked lentils to save time, or cook dried lentils ahead of time and store in the refrigerator for quick assembly.
Add broccoli to the pasta water in the final minute to keep it bright green and crisp-tender while streamlining the cooking process.
Good to Know
Refrigerate assembled dish for up to 3 days. Reheat covered in 350F oven for 15-20 minutes until heated through.
Cook lentils and prepare panko topping up to 2 days ahead. Assemble and bake day of serving for best texture.
Serve immediately while cheese is melted and mushrooms are hot. Offer extra marinara sauce and grated parmesan on the side.
Common Mistakes
Skip patting mushrooms dry after first roasting to avoid soggy, unappetizing results
Don't overfill mushrooms to avoid spillage and uneven cooking
Avoid overcooking broccoli to prevent mushy, unappetizing vegetables
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use dried lentils instead of pre-cooked?
Yes, use half the amount of dried lentils and cook according to package directions before mixing with marinara sauce.
What if my mushrooms release too much water?
Drain excess liquid and pat mushrooms completely dry with paper towels before adding toppings for best results.
How long will leftovers keep in the refrigerator?
Store covered for up to 3 days and reheat in a 350F oven for 15-20 minutes until heated through.