Skillet mushroom parmigiana

Preparation

Preheat the oven.

Place the cherry tomatoes on a baking tray with half of the garlic and drizzle with 1–2 tablespoons of olive oil. Season with ½ teaspoon salt and ½ teaspoon black pepper, then toss to coat.

Arrange the mushroom caps, gill-side up, among the tomatoes. Drizzle generously with olive oil — don’t be shy, as it adds plenty of flavour. Sprinkle the mushrooms with the remaining garlic and season with salt and black pepper.

Fill each mushroom cap with marinara sauce and top with mozzarella. Bake for 15–20 minutes, until the cheese is melted and golden brown.

Meanwhile, heat a medium frying pan over medium heat. Add 1 tablespoon olive oil, followed by the panko breadcrumbs, basil, and ½ teaspoon salt. Cook, stirring constantly, for 2–3 minutes until the breadcrumbs are golden and crisp. Immediately transfer to a bowl to prevent further cooking.

To serve, arrange the mushrooms on plates alongside some of the roasted cherry tomatoes. Finish with a generous sprinkle of the toasted panko crumbs.