Sheet Pan Mushroom Parmigiana

Name: Sheet Pan Mushroom Parmigiana
Total time: PT35M15M
Yield: 6
Ingredients: Ingredients 1 pint grape tomatoes, halved 4 cloves garlic, thinly sliced 1/4&nbsp; cup extra virgin olive oil, divided 1/2 teaspoon salt 1/2 teaspoon black pepper 6 medium portobello mushrooms, wiped clean, stems removed 2 cups prepared spaghetti sauce 2 cups shredded mozzarella cheese 1 cup shredded Parmesan cheese 1/2 cup fresh basil or parsley, minced

By:

Co+op

Recipe Information

Total Time:

35 minutes; 15 minutes active

Servings:

Meaty portobello mushrooms are filled with cheese and tomato sauce in this satisfying vegetarian dish.

Portobello mushrooms become very “meaty” when roasted, taking on a steak-like quality in vegetarian dishes like this one. Each mushroom serves as a cupped base for a cheesy filling, with roasted tomatoes to spoon over each one.

Ingredients

1 pint grape tomatoes, halved
4 cloves garlic, thinly sliced
1/4 cup extra virgin olive oil, divided
1/2 teaspoon salt
1/2 teaspoon black pepper
6 medium portobello mushrooms, wiped clean, stems removed
2 cups prepared spaghetti sauce
2 cups shredded mozzarella cheese
1 cup shredded Parmesan cheese
1/2 cup fresh basil or parsley, minced

Preparation

Preheat oven to 425 F. Pile the tomatoes on a sheet pan, add half the garlic, and drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper, then toss to mix well. Spread the tomatoes evenly on the pan.
Nestle the mushroom caps, gill side up, in the pan between the tomatoes. Drizzle the remaining 2 tablespoons of oil over the mushrooms. Sprinkle the remaining garlic on the mushrooms, then fill each cap with spaghetti sauce, then top with mozzarella and Parmesan cheeses.
Bake for 20 minutes, until the sauce is bubbling around the edges and the cheeses are melty and browned on top. Serve sprinkled with basil or parsley.