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Sheet-Pan Mushroom Parmigiana Recipe
Ingredients
- 10 ounces cherry or grape tomatoes, halved (1 pint)/5 oz.
- 2 garlic cloves, finely chopped/ 1 garlic clove
- Extra-virgin olive oil
- Kosher salt and black pepper
- 8 portobello mushrooms, stems removed/ 4 portos
- 3 cups store-bought or homemade marinara sauce/ 1 1/2 cup marinara
- 3 cups (12 ounces) shredded low-moisture mozzarella/1 1/2 cups mozzarella
- 1 cup panko bread crumbs/ 1/2 cup panko
- ½ cup (½ ounce) basil leaves, finely chopped, plus more leaves for topping/ 1/4 cup basil
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