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Mushroom Parmesan with Garlic Breadcrumbs

BY Erin Lynch

| Easy | Vegan | Soy Free

INGREDIENTS

  • 1 pint grape tomatoes, halved (10 ounces)
  • 6 garlic cloves, minced or finely chopped (divided)
  • extra virgin olive oil
  • kosher salt and black pepper
  • 6 portobello mushrooms
  • 2 cups marinara sauce
  • 6 slices Follow Your Heart Dairy-Free Mozzarella Slices
  • 1 cup panko breadcrumbs
  • ¼ cup Follow Your Heart Dairy-Free Grated Parmesan
  • ½ cup (1/2 ounce) basil leaves, finely chopped, plus more leaves for topping
  • pinch of red pepper flakes, optional

INSTRUCTIONS

  1. Preheat the oven to 425° degrees.
  2. Remove the stems from the portobellos and scoop out the gills.
  3. Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 2 tbsp olive oil. Season with 1/2 tsp salt and 1/4 tsp black pepper, and toss to combine.
  4. Add the mushroom caps on top of the tomatoes, stem side up, and drizzle each generously with olive oil and sprinkle with salt and pepper.
  5. Fill each mushroom with marinara sauce, and top with a slice of Dairy-Free Mozzarella. Place in the oven and roast for 20-25 minutes, until the cheese is melted, and mushrooms are tender.
  6. Meanwhile, heat 1 tbsp olive oil in a medium skillet over medium-high heat. Add the remaining garlic and panko and cook for 2-3 minutes, until golden and fragrant. Remove from heat and stir in Dairy-Free Grated Parmesan, basil and red pepper flakes. Season with salt and pepper, to taste.
  7. To serve, top each mushroom with the breadcrumbs and sprinkle with additional fresh basil, if desired. Enjoy!
Print Recipe

Mushroom Parmesan with Garlic Breadcrumbs

BY Erin Lynch

| Easy | Vegan | Soy Free
MushroomParmesan_Site3
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