Sheet-Pan Mushroom Parmigiana

 In our adventures of finding new vegetarian recipes, this one came up.  I don't like cherry tomatoes, and couldn't see what they added to the dish, so we decided to omit them.

Then when D actually made it, he made it his own way.

Sheet-Pan Mushroom Parmigiana

Photo by ALB

Adapted from Hetty McKinnon
YIELD: 4 servings
TIME: 30 minutes

INGREDIENTS 

10 ounces cherry or grape tomatoes, halved (1 pint) (didn't use)

2 garlic cloves, finely chopped (6 garlic of course)

 Extra-virgin olive oil (1.5 TBSP)

 Kosher salt and black pepper 

8 portobello mushrooms, stems removed (keep stems)

3 cups store-bought or homemade marinara sauce (used Classico Spicy Red Pepper)

2 cups (8 ounces) shredded low-moisture mozzarella (reduced from 3 to 2 Cups)

1 cup panko bread crumbs (mixed 1/2 C of panko with 1/2 Italian Seasoned breadcrumbs).
added 1 TBSP butter

½ cup (1/2 ounce) basil leaves, finely chopped, plus more leaves for topping 

PREPARATION 

Heat oven to 425 degrees. 

Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil.  Cut up mushroom stems and garlic finely and mix that all together.  

Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat the tomatoes. 

To the sheet pan, add the mushroom caps and drizzle each generously with olive oil. (Don’t skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom the stem blend, and with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden. 

Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of butter and add the bread crumbs, basil and 1/2 teaspoon of salt (I would omit the salt, D would not). Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar. 

To serve, transfer mushrooms to serving plates. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.

14 WW points and 2 vegetables (my additions/subtractions at 4 servings)