You’re going to love this easy, no-fuss meatless meal!
Portobello mushrooms replace the usual veal or chicken in this recipe, but you’ll never miss it!
Flavored with garlic, marinara sauce, crunchy breadcrumbs and plenty of cheese, this is a vegetarian dish that is both delicious and satisfying! And we love the way the mushrooms make for perfect individual servings!
- 1 pint grape or cherry tomatoes, halved
- 2 cloves garlic, minced and divided
- olive oil
- salt and pepper
- 4 portobello mushrooms, stems removed
- 1 1/2 cups marinara sauce
- 8 ounces shredded mozzarella
- 1/2 cup panko breadcrumbs
- 1/4 cup sliced basil leaves, plus extra whole leaves for garnish
Pre-heat the oven to 425 degrees. Place the halved tomatoes on a sheet pan along with half the chopped garlic, drizzle with some olive oil and season with salt and pepper. Toss to coat well.
Place the mushroom, gill sides up, on the pan around the tomatoes. Drizzle generously with the olive oil and season with salt and pepper. Sprinkle with the remaining chopped garlic and fill with the marinara sauce. Top with the cheese.
Bake for 15 minutes, then turn the oven to broil and continue baking till golden brown and bubbly.
While the mushrooms are baking heat 1 tablespoon of the olive oil in a medium skillet on medium-high heat. Add the panko and sliced basil and sauté till golden brown. Season with salt and transfer to a bowl.
Divide the mushrooms and tomatoes between 2 plates and sprinkle with the breadcrumbs. Garnish with basil leaves and serve immediately.