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    Home / Recipes / Vegan Entrees

    Mushroom Parmesan

    Published: Dec 6, 2020 · Modified: Jun 10, 2022 by Kathy Carmichael · This post may contain affiliate links.

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    mushroom parmesan served

    I love mushrooms, and mushroom parmesan topped with vegan parmesan cheese sounded like a great dinner tonight. Portobello mushrooms, for example, make the perfect meat substitute.

    When I went shopping this week, I found beautiful portobello mushrooms. Instead of making Vegan Eggplant Parmesan, I decided to give mushrooms a try. And I fell in love! 

    HOW TO CHOOSE PORTOBELLO MUSHROOMS FOR MUSHROOM PARMESAN

    Portobello Mushrooms

    For example, when choosing portobello mushrooms,  pick large mushrooms similar in size. Since mushrooms shrink when cooked, they won’t cook evenly or resemble fries if you buy the smaller ones. 

    Then, make sure the portobellos mushrooms are firm, with unblemished caps. The gills (the brown gills inside the mushroom cap) should be dry, which indicates freshness.

    Next, please make sure the mushrooms do not have a slimy film, which means they are beginning to spoil.

    Finally, store mushrooms in the store's packaging or a paper bag to maintain freshness. 

    HOW TO CLEAN AND PREPARE PORTOBELLO MUSHROOM CAPS 

    portobello mushrooms gills removed

    Although some experts suggest only clean mushrooms with a clean towel and no water, I beg to differ. Because portobello mushrooms are delicate, be careful as you remove the stem.

    Using a small amount of water, wash the outside of the mushroom caps, gently washing away any dirt. Do not, for example, submerge the mushrooms to wash them.

    Instead, use the water to help remove the dirt and carefully use a paper towel or cloth towel to dry off the mushroom.

    To remove the gills, turn the cap over to the open side, and carefully remove the brown gills by scraping the gills with a small spoon. Then, make sure you use minimal water and a paper towel to pat dry.  

    Once cleaned, I cut the mushrooms, lengthwise about ¼-1/2 an inch wide, so they are all approximately the same size. As a result, the portobello fries will cook evenly. 

    Sliced Portobello Mushrooms

    HOW TO MAKE CRISPY MUSHROOM PARMESAN WITHOUT ANY OIL

    Dreading bowls mushroom parmesan

    I prefer my mushrooms extra crispy, which is easily achieved without using oil. Silicone Baking Mats provide perfect baking without oil and sticking if baking in the oven. Another alternative is using an air-fryer. 

    First, you need a few simple ingredients. I bathe my mushrooms in a plant-milk mixture before dipping in a  bread crumb/nutritional yeast mixture. 

    THE MUSHROOM PARMESAN INGREDIENTS:

    • Large Portobello Mushrooms
    • Unsweetened, unflavored oat milk, or other plant-based milk
    • Italian Panko Bread Crumbs (or gluten-free Panko crumbs for those who are gluten-free) or homemade bread crumbs
    • Nutritional Yeast
    • Garlic Powder
    • Garlic Salt

    Next, you dip the portobello fries in the oat milk and then dredge into the Panko bread crumb/nutritional yeast mixture. 

    • Dip each portobello piece into the plant milk, and then dredge it into the bread crumbs/nutritional yeast mixture, one at a time, until all mushrooms are covered in bread crumbs.

    Dipping the mushrooms for mushroom parmesan

    BAKING PORTOBELLO MUSHROOMS FOR VEGAN PARMESAN

    Portobello Fries Baked

    • Lay each fry on a baking sheet, separated from each other, on a silicone mat or parchment paper.
    • Cook at 400 for 20 minutes, flipping each fry over after cooking for 10 minutes. 
    • To avoid having to flip the portobello fries at the halfway point, I use my Copper Chef Crisper and “air-fryer” in the oven. Because the secondary pan is lifted from the pan beneath, it cooks the portobello fries on top and the bottom without having to flip them over. 

    AIR-FRYING MUSHROOMS

    Air-fried portobello mushrooms mushroom parmesan

    Without a doubt, I prefer air-frying over baking simply because it takes less time, but the drawback is you can only cook a single layer at a time.

    Regardless, this was still easier, in my opinion. But not everyone has an air-fryer, and you wouldn’t want to miss out on trying this portobello fries recipe! 

    • Lay each fry in the base of the air-fry plan, separated from each other.
    • Cook at 400 for 9 minutes
    • Remove and repeat this process until all the portobello fries are cooked. 

    Air-fried portobello mushrooms mushroom

    CHOOSING PASTA AND SAUCE FOR VEGAN MUSHROOM PARMESAN

    Spagehtti mranara sauce mushroom parmesan

    Since I planned to mimic my Vegan Eggplant Parmesan recipe, I chose whole-grain spaghetti for my base pasta. But, feel free to use any pasta you prefer.

    Whenever I eat pasta, I always eat a small amount of pasta comparative to the number of vegetables. As a result, I'm not overly full and maximize my vegetable intake. 

    Also, I make my own Vegan Marinara Sauce, which is oil-free. Fortunately, there are many oil-free pasta sauces available in the grocery store. 

    OIL-FREE MARINARA SAUCE

    • DeLallo Marinara Sauce
    • Muir Glen Organic Portobello Mushroom Pasta Sauce
    • Ragu Light Tomato and Basic Marinara Sauce
    • Pomi Tomato Sauce (add Italian seasoning and fresh garlic)
    • 365 Everyday Value Marinara Sauce (Whole Foods)
    • Engine 2 Pasta Sauce (Whole Foods)
    • Simple Truth Organic Mushroom Pasta Sauce (Fry's/Kroger)

    Once the pasta and sauce are ready, I like to combine the pasta sauce with the spaghetti and toss. Then, I add 4-5 pieces of cooked mushroom. 

    mushroom parm on spaghetti

    Next, I add extra sauce over the top, sprinkle with Vegan Parmesan Cheese, and add basil and parsley as a garnish. I make this vegan parmesan cheese for many of my recipes, and my husband absolutely loves it. Let me know what you think in the comments of my garlic parmesan cheese recipe!

    mushroom parmesan with vegan parmesan

    And, then, it's just a matter of taking a bite of mushroom parmesan with tossed spaghetti and sauce! If I don't say so myself, it was heavenly. 

    So, if you love fabulous, vegan Italian food, you will love this oil-free recipe. My family loved this recipe, so it's a keeper. 

    DO YOU LOVE MUSHROOMS? TRY THESE MUSHROOM RECIPES AND FALL IN LOVE

    • Grilled Portobello Mushroom Burger
    • Crock-Pot Portobello Mushroom Stew
    • Baby Portobello Mushroom Bites Recipe
    • Vegan Stuffed Mushrooms
    • Hungarian Mushroom Soup
    • Creamy Mushroom Recipe
    • Pesto Pasta with Mushrooms
    • Vegan Mushroom Wellington
    • Mushroom Chorizo Tacos
    • Mushroom Stroganoff

    📖 Recipe

    mushroom parmesan served

    Mushroom Parmesan

    Kathy Carmichael
    Mushroom parmesan is a fabulous twist on vegan eggplant parmesan made with portobello mushrooms, layered on a bed of tossed whole-grain spaghetti topped with more oil-free marinara sauce and vegan parmesan cheese. Every bite literally melts in your mouth.
    4.75 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 13 mins
    Total Time 23 mins
    Course Entrees
    Cuisine Italian
    Servings 6 servings
    Calories 352 kcal

    Equipment

    • Raw Cashews, 1 Pound – Deluxe Whole Nuts, Unsalted, Unroasted Fancy Snack, Size W-320, Kosher, Vegan, Bulk, A good source of Magnesium, Phosphorus, Copper & Manganese
    • Anthony's Premium Nutritional Yeast Flakes, 1lb, Fortified, Gluten Free, Non GMO, Vegan

    Ingredients
      

    Mushrooms

    • 5 large portobello mushrooms washed, gills removed, and cut into equal-sized slives
    • ¾ cup unsweetened unflavored oat milk or other plant-based milk
    • 1 cup Italian Panko breadcrumbs gluten-free Panko, or regular bread crumbs
    • ½ cup nutritional yeast
    • 2 teaspoons garlic powder
    • 2 teaspoons garlic salt

    Marinara Sauce

    • 3 cups oil-free jarred or homemade marinara sauce

    Pasta

    • 1 package whole-grain spaghetti or pasta of choice gluten-free pasta can be used as well

    Garnish (optional)

    • ¼ cup basil leaves
    • ¼ cup parsley
    • ¼ cup vegan parmesan cheese

    Instructions
     

    PREPARING THE PORTOBELLO MUSHROOMS/DIPPING BOWLS

    • Because portobello mushrooms are delicate, be careful as you remove the stem.
    • Using a small amount of water, wash the outside of the mushroom cap, gently washing away any dirt.
    • Do not, for example, submerge the mushrooms to wash them.
      Instead, use the water to help remove the dirt and carefully use a paper towel or cloth towel to dry off the mushroom.
    • Once cleaned, I cut the portobello mushrooms, lengthwise about ½ an inch wide, so they are all approximately the same size. As a result, the portobello mushroom pieces will cook evenly.
    • Now, assemble 2 wide bowls (to accommodate the longest portobello fry's size/length; sizes may vary); one bowl with plant-milk and the other bowl combine the bread crumbs, nutritional yeast, garlic powder, and garlic salt.

    BAKING

    • Preheat the oven to 400.
    • Dip each portobello piece into the plant milk, and then dip it in the bread crumb mixture, one at a time, until all mushrooms are covered in bread crumbs.
    • Lay each fry on a baking sheet, separated from each other, on a silicone mat or parchment paper.
    • Cook at 400 for 20 minutes, flipping each fry over after cooking for 10 minutes.
    • To avoid having to flip the portobello pieces at the halfway point, I use my Copper Chef Crisper and air-fryer in the oven.

    AIR-FRYER:

    • Preheat the air fryer to 400.
    • Dip each portobello stick into the plant milk mixture, and then dip it in the bread crumbs mixture, one at a time, until all the mushroom pieces are covered in bread crumbs.
    • Lay each fry in the base of the air-fry plan, separated from each other.
      Cook at 400 for 9 minutes
    • Remove each batch and repeat this process until all the portobello fries are cooked.

    PREPARE THE PASTA AND SAUCE

    • Prepare the pasta according to the package instructions.
    • Since my noodles cooked in 13 minutes, I prepared the noodles while the mushrooms cooked.
    • Heat the sauce in a saucepan until heated through.
    • Once the spaghetti is drained, please return it to the pan and toss in 1 ½ cups of the sauce, keeping 1 ½ cups of sauce to add to the mushrooms' top.

    PLATING MUSHROOM PARMESAN

    • In a shallow bowl or plate, add a small amount of pasta tossed in marinara sauce.
    • Then, add 4-5 pieces of cooked parmesan mushrooms over the top of the pasta.
    • Add some additional marinara sauce on top, and sprinkle with vegan parmesan cheese.
    • Add some basil leaves and parsley.
    • Then, dig in!

    Notes

    Although some experts suggest only clean mushrooms with a clean towel and no water, I beg to differ. Because portobello mushrooms are delicate, be careful as you remove the stem.
    Using a small amount of water, wash the outside of the mushroom caps, gently washing away any dirt. Do not, for example, submerge the mushrooms to wash them.
    Instead, use the water to help remove the dirt and carefully use a paper towel or cloth towel to dry off the mushroom.
    To remove the gills, turn the cap over to the open side, and carefully remove the brown gills by scraping the gills with a small spoon. Then, make sure you use minimal water and a paper towel to pat dry.  

    Nutrition

    Calories: 352kcalCarbohydrates: 69gProtein: 18gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 3mgSodium: 1523mgPotassium: 893mgFiber: 5gSugar: 9gVitamin A: 888IUVitamin C: 12mgCalcium: 161mgIron: 5mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

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    1. Anonymous

      December 06, 2020 at 10:51 pm

      5 stars

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    2. Anonymous

      December 06, 2020 at 8:47 pm

      4 stars

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    3. Anonymous

      December 06, 2020 at 2:01 pm

      5 stars

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