30 minutes
A comforting and easy-to-make dish featuring roasted portobello mushrooms topped with marinara sauce, melted mozzarella, and a basil-infused bread crumb topping.
Cherry Tomatoes, Halved
0 oz
Garlic, Finely chopped
cloves
Extra Virgin Olive Oil, Drizzled
tablespoons
to taste
Black Pepper, Freshly ground
to taste
Portobello Mushrooms, Stems removed
each
0 oz
Low-Moisture Mozzarella, Shredded
0 oz
Panko bread crumbs
0 oz
Basil, Finely chopped and some whole for garnish
0 oz
1. Prepare and Roast Tomatoes
Preheat your oven to a suitable roasting temperature. Spread halved cherry tomatoes across the sheet pan, sprinkle them with half of the finely chopped garlic, and drizzle generously with extra-virgin olive oil. Season with a pinch of kosher salt and freshly ground black pepper.
2. Season and Stuff Mushrooms
Place portobello mushrooms gill side up on the sheet pan. Season with olive oil, salt, and pepper. Scatter the remaining garlic over the top. Fill each mushroom cap with marinara sauce and top with shredded low-moisture mozzarella.
3. Roast the Mushrooms
Roast the mushrooms in the oven until the cheese is melted, bubbly, and just turning golden.
4. Prepare Bread Crumb Topping
While the mushrooms are roasting, toast the panko bread crumbs in a medium skillet with olive oil, finely chopped basil leaves, and a sprinkle of salt until golden.
5. Serve
Plate the roasted mushrooms with a scoop of the roasted tomatoes. Sprinkle the basil bread crumb mixture over the top and garnish with fresh basil leaves.
Comments (0)