Mushroom Parmesan Delight
When I created Mushroom Parmesan Delight, I wanted to combine some of my favorite flavors into a hearty, comforting dish. There’s something magical about the way mushrooms, especially oyster mushrooms, soak up all the seasoning while maintaining their meaty texture. The first time I roasted them with panko, the crispness was perfect! The Mushroom Parmesan Delight has become a favorite at dinner parties, and I’m excited to share it with you. It’s the kind of recipe that fills your kitchen with the rich, savory aroma of roasting mushrooms and melting cheese.
Crafting the Sauce
Creating the sauce for Mushroom Parmesan Delight was an adventure in itself. I love using San Marzano tomatoes because they have a natural sweetness that pairs beautifully with garlic, olives, and capers. Crushing the tomatoes by hand reminded me of the rustic recipes passed down through generations in Italy. As I simmered the sauce, I added Castelvetrano olives and capers for a salty, tangy kick that balanced the richness of the cheese and mushrooms.
Perfecting the Layers
As I assembled the layers of the Mushroom Parmesan Delight, I couldn’t help but admire how each ingredient complemented the others. The panko-coated mushrooms formed a crunchy base, while the mozzarella and Pecorino Romano added a gooey, cheesy layer that melted perfectly into the sauce. Layering everything together in a baking dish and popping it into the oven felt like creating a masterpiece. Watching it bubble and turn golden brown made me excited for the first bite!
Sharing the Delight
When I finally served Mushroom Parmesan Delight, the response was pure joy. It’s one of those dishes that feels like a warm hug, perfect for cozy dinners with family or friends. Pair it with a simple salad or garlic bread, and you’ve got a meal that’s both satisfying and unforgettable. This dish has become a staple in my kitchen, and I’m sure it will in yours too!
Table of Contents
Chef’s Notes- Mushroom Parmesan Delight
- Mushroom Selection: Oyster mushrooms work wonderfully because of their texture and earthy flavor, but if you prefer, portobello or shiitake mushrooms can be substituted for a heartier bite.
- Panko Breadcrumbs: Be sure to coat the mushrooms evenly with panko to achieve the crispiest texture. Press the breadcrumbs gently onto the mushrooms before roasting for better adherence.
- Roasting Mushrooms: Don’t overcrowd the baking sheet; space them out to ensure even roasting and crispiness. Overcrowding will result in steaming rather than roasting, making them less crispy.
- Tomato Sauce Consistency: Crushing the tomatoes by hand gives a rustic, chunky texture, but if you prefer a smoother sauce, use an immersion blender. Be careful not to over-blend, as a bit of texture adds a great contrast to the dish.
- Baking the Casserole: Let the casserole cool for 10-15 minutes after baking. This allows the layers to settle and makes serving easier. The cheese will firm up slightly, enhancing the overall texture.
- Layering the Cheese: Spread the cheese evenly in thin layers between the mushrooms and sauce to ensure every bite has the perfect balance of flavors.
- Serving Suggestions: This dish pairs beautifully with garlic bread or a light salad. A sprinkle of fresh basil just before serving brightens the flavors.
- Add Extra Vegetables: Layer in sautéed spinach, kale, or even roasted red peppers for added nutrients and color.
- Enhance the Panko Coating: Mix the panko with a little grated parmesan and a pinch of garlic powder for an extra flavor boost.
- Olive Variety: Castelvetrano olives bring a subtle, buttery flavor, but if you prefer a more intense briny taste, use Kalamata olives instead.
- Season to Taste: Taste the tomato sauce before assembling. Depending on the acidity of the tomatoes and the saltiness of the olives and capers, you may need to adjust the salt level.
Mushroom Parmesan Delight
4
servings20
minutes45
minutes450
kcal15
minutes1
hour20
minutesDive into the savory world of Mushroom Parmesan Delight! This dish combines the earthy flavors of panko-coated mushrooms with a rich tomato sauce, enhanced by the briny goodness of olives and capers. Perfect for a cozy dinner, this recipe is a must-try for mushroom lovers. Inspired by Andrea Gentl’s culinary expertise, this dish promises a burst of flavors in every bite. Get ready to impress your taste buds!
Ingredients
- Mushrooms
2 pounds fresh oyster mushrooms about 6 mushrooms
1/3 cup extra-virgin olive oil
3/4 tsp kosher salt
1/4 tsp ground black pepper
2 cups panko breadcrumbs
- Sauce
1 28-ounce can whole peeled Roma tomatoes
1 14-ounce can whole peeled tomatoes
1/4 cup extra-virgin olive oil
8 cloves garlic cloves smashed
20 pitted green olives roughly chopped (about 1/2 cup)
2 tbsp chopped fresh basil or 1 tbsp dried basil
1 tbsp drained capers, roughly chopped
3/4 tsp kosher salt plus more to taste
- Additional Ingredients
1 pound fresh mozzarella cheese thinly sliced
4 ounces Pecorino Romano cheese grated (about 1 cup)
1 tbsp fresh basil leaves or 1 1/2 tsp dried basil
- Alternative Ingredients:
Oyster Mushrooms: Substitute with portobello mushrooms or shiitake mushrooms.
Kosher Salt: Replace with sea salt or table salt.
Green Olives: Use black olives or Kalamata olives.
Fresh Basil: Substitute with fresh parsley or thyme.
Pecorino Romano Cheese: Replace with Parmesan cheese.
Directions
- Prepare Mushrooms – Preheat your oven to 400°F. Slice the oyster mushrooms into 2-inch pieces. Arrange them on a large baking sheet in a single layer. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly and sprinkle with panko breadcrumbs. Roast for about 25 minutes until mushrooms are tender and panko is golden brown, flipping halfway through.
- Make the Sauce – In a large bowl, crush the canned tomatoes by hand or use an immersion blender for a smoother consistency. Heat olive oil in a skillet over medium heat until shimmering. Add smashed garlic and cook until just browned, about 1 minute. Remove from heat briefly to cool the oil slightly.
- Combine Ingredients – Return the skillet to medium heat and add the crushed tomatoes with their juices. Cook for about 12 minutes until the sauce thickens. Stir in chopped olives, basil, capers, and salt. Adjust seasoning to taste and set aside.
- Assemble the Dish – Lower oven temperature to 350°F. Spread a thin layer of tomato sauce on the bottom of a 13×9-inch baking dish. Layer one-third of the roasted mushroom mixture over the sauce. Top with one-third of the remaining sauce and sprinkle with one-third of the mozzarella slices and Pecorino Romano cheese.
- Bake and Serve – Repeat the layering process two more times, finishing with a layer of Pecorino Romano on top. Bake for about 45 minutes until the dish is bubbling and golden brown. Let it cool for 15 minutes before serving. Garnish with fresh basil leaves.
Equipment
- chef’s knife
- cutting board
- Baking sheet
- Mixing bowls
- measuring cups and spoons
- nonstick pan
- Immersion Blender
Nutrition Facts
- Calories: 450kcal
- Fat: 30g
- Saturated Fat: 10g
- Cholesterol: 40mg
- Sodium: 800mg
- Potassium: 600mg
- Carbohydrates: 30g
- Fiber: 5g
- Sugar: 8g
- Protein: 20g
- Vitamin A: 15IU
- Vitamin C: 20mg
- Calcium: 25mg
- Iron: 15mg
FAQs- Mushroom Parmesan Delight
Can I make this dish ahead of time?
Yes, you can prepare the mushroom mixture and sauce in advance. Assemble the dish, cover, and refrigerate for up to 24 hours. Bake it just before serving for the best texture.
Can I use a different type of cheese?
Absolutely! While mozzarella and Pecorino Romano give the dish its classic flavor, you can substitute with fontina, gouda, or even cheddar for a different twist.
What if I don’t have panko breadcrumbs?
You can use regular breadcrumbs or make your own by toasting day-old bread and grinding it into crumbs. Panko gives extra crispiness, but regular breadcrumbs will still work.
Is this dish gluten-free?
To make it gluten-free, simply replace the panko breadcrumbs with gluten-free breadcrumbs.
Can I freeze leftovers?
Yes, this dish freezes well. Once cooled, portion it into freezer-safe containers and freeze for up to 3 months. Reheat in the oven at 350°F until warmed through.
