Easy Baked Mushroom Delight

Cooking Time: 30 minutes Servings: 4


  • 10 oz. halved cherry or grape tomatoes (about 1 pint)
  • 2 cloves garlic, finely minced
  • Extra-virgin olive oil, as needed
  • Kosher salt and freshly ground black pepper, to taste
  • 8 portobello mushroom caps, stems removed
  • 3 cups of your favorite marinara sauce
  • 12 oz. shredded mozzarella cheese (preferably low-moisture)
  • 1 cup panko breadcrumbs
  • ½ cup finely chopped fresh basil, plus extra leaves for garnish


  1. Prepare the Oven and Tomatoes: Preheat your oven to 425°F (220°C). Spread cherry tomatoes on a baking sheet. Sprinkle them with half of the chopped garlic, drizzle with 1-2 tablespoons of olive oil, and season with ½ teaspoon each of salt and black pepper. Toss to evenly coat the tomatoes.
  2. Arrange Mushrooms: Place mushroom caps, gill-side up, among the tomatoes. Generously drizzle olive oil over each mushroom. Evenly distribute the remaining garlic over the mushrooms, then season with salt and black pepper. Spoon marinara sauce into each mushroom cap and top with shredded mozzarella.
  3. Bake: Place the baking sheet in the oven and roast for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden.
  4. Toast Breadcrumbs: While the mushrooms bake, heat a medium skillet over medium-high heat. Add 1 tablespoon olive oil, the breadcrumbs, chopped basil, and ½ teaspoon salt. Cook, stirring constantly, for 2-3 minutes or until the breadcrumbs are golden. Remove from heat and set aside.
  5. Serve: Arrange the baked mushrooms and some of the roasted tomatoes on plates. Sprinkle with the toasted basil breadcrumbs and garnish with additional basil leaves.

Enjoy your Easy Baked Mushroom Delight as a comforting and straightforward weeknight dinner, perfect with pasta or a fresh salad!