Ingredients
Vegetables and Herbs
- 1 pint grape tomatoes, halved (10 ounces)
- 6 cloves garlic, minced or finely chopped (divided)
- 6 portobello mushrooms
- ½ cup basil leaves, finely chopped, plus more for topping
Cheese
- 6 slices mozzarella cheese
- ¼ cup grated parmesan cheese
Other Ingredients
- 2 cups marinara sauce
- 1 cup panko breadcrumbs
- Extra virgin olive oil
- Kosher salt and black pepper
- Pinch of red pepper flakes (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the mushrooms and tomatoes.
- Prepare Mushrooms: Remove the stems from the portobello mushrooms and scoop out the gills carefully to create space for the filling.
- Prepare Tomatoes: Arrange the halved grape tomatoes on a sheet pan along with half of the minced garlic. Drizzle with 2 tablespoons of olive oil, season with ½ teaspoon salt and ¼ teaspoon black pepper, then toss gently to combine.
- Arrange Mushrooms on Pan: Place the mushroom caps stem side up on top of the tomatoes on the sheet pan. Drizzle each mushroom generously with olive oil and season with salt and pepper.
- Fill and Top Mushrooms: Spoon marinara sauce into each mushroom cap, then place one slice of mozzarella cheese on top of each filled mushroom.
- Roast Mushrooms: Roast the sheet pan in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly and the mushrooms are tender.
- Prepare Breadcrumb Topping: While the mushrooms roast, heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add the remaining garlic and panko breadcrumbs, cooking for 2–3 minutes until golden and fragrant. Remove from heat, stir in grated parmesan, chopped basil, and red pepper flakes if using. Season with salt and pepper to taste.
- Serve: Once mushrooms are roasted, top each with the herbed breadcrumb mixture and sprinkle with additional fresh basil leaves if desired. Serve warm and enjoy!
Notes
- You can omit the red pepper flakes for a milder flavor or add more for extra heat.
- Use gluten-free panko breadcrumbs if you prefer a gluten-free version.
- For a vegetarian option, ensure the marinara sauce and cheese are free from animal rennet.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness of breadcrumbs.
- Feel free to substitute mozzarella slices with shredded mozzarella for quicker melting.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
