Sheet-pan Mushroom Parmigiana

Name: Sheet-pan Mushroom Parmigiana
Total time: 30 min
Yield: 4 servings
Ingredients: 10 ounces cherry or grape tomatoes, halved; 2 garlic cloves, finely chopped; extra-virgin olive oil; kosher salt and black pepper; 8 portobello mushrooms, stems removed; 3 cups shredded low-moisture mozzarella; 1 cup panko bread crumbs; 1/2 cup basil leaves, finely chopped, plus more leaves for topping

By Hetty Lui McKinnon•Published on NYT Cooking

Calories849

Protein58g

Fat69g

Carbs74g

Ingredients

10 ounces cherry or grape tomatoes, halved
2 garlic cloves, finely chopped
extra-virgin olive oil
kosher salt and black pepper
8 portobello mushrooms, stems removed
3 cups shredded low-moisture mozzarella
1 cup panko bread crumbs
1/2 cup basil leaves, finely chopped, plus more leaves for topping

Instructions

To view step-by-step preparation details, visit the original creator on their official website.

Read full instructions for "Sheet-pan Mushroom Parmigiana" at NYT Cooking ↗

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