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Sheet-Pan Mushroom Parmigiana
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Cooking instructions
* Step 1
Heat oven to 425
* Step 2
Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil. Season with 1⁄2 teaspoon of salt and 1⁄2 teaspoon of black pepper, and toss to coat the tomatoes.
* Step 3
To the sheet pan, add the mushroom caps in between the tomatoes, gill side up, and drizzle each generously with olive oil.
* Step 4
Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom with marinara sauce, and top with cheese.
* Step 5
Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden.
* Step 6
Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of olive oil and add the bread crumbs, basil and 1⁄2 teaspoon of salt. Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowlor jar.
* Step 7
To serve, transfer mushrooms to serving plates, along with a few of the roasted cherry tomatoes. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.
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