Mushrooms put a veggie twist on classic Parm

What if you could have a classic Parm without the fuss?

This recipe pairs that fan-favorite combination of red sauce and melty mozzarella with earthy portobello mushrooms for a meal that comes together easily and delivers so much satisfaction.

It’s finished with a smattering of basil-scented breadcrumbs for a mix of textures you simply won’t forget.

Sheet-Pan Mushroom Parmigiana

Makes 4 servings

10 ounces cherry or grape tomatoes, halved (1 pint)
2 garlic cloves, finely chopped
Extra-virgin olive oil
Kosher salt and black pepper
8 portobello mushrooms, stems removed
3 cups store-bought or homemade marinara sauce
3 cups (12 ounces) shredded low-moisture mozzarella
1 cup panko breadcrumbs
½ cup (½ ounce) basil leaves, finely chopped, plus more leaves for topping

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. Season with ½ teaspoon of salt and ½ teaspoon of black pepper, and toss to coat the tomatoes.

To the sheet pan, add the mushroom caps in between the tomatoes, gill side up, 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 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 olive oil and add the breadcrumbs, basil and ½ teaspoon of salt. 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, along with a few of the roasted cherry tomatoes. Top each mushroom with the basil breadcrumbs and scatter with a few basil leaves.

McKinnon is a freelance writer and cookbook author. This article appeared in The New York Times.