Roasted mushroom caps piled with garlicky tomato-panko stuffing

≈ $7.92/serving$8.07at the cheapest of your stores this week · 8 ingredients on sale

Ingredients

• portobello mushroom4 large caps
• panko1 cup
• cherry tomatohalf a pint
• garlic3 cloves
• mozzarella cheese1½ cups, grated
• parmesan cheese1/2 cup, grated
• spring mixhalf a box
• olive oil3 tbsp
• balsamic vinegar4 tsp
• basil leavesa handful

Method

1Roast the caps

• •Heat the oven to 425F.
• •Twist the stems out of the portobellos and scrape the gills with a spoon.
• •Rub the caps with 1 tbsp oil and season with salt.
• •Roast gill side down on a sheet pan 10 minutes to drive off moisture.

2Make the stuffing

• •Meanwhile, quarter the cherry tomatoes.
• •Toast the panko with 1 tbsp oil and the minced garlic in a pan 2 to 3 minutes until golden.
• •Off the heat, mix in the tomatoes, parmesan and most of the chopped basil.

3Stuff and bake

• •Flip the caps gill side up and pack them with the stuffing.
• •Top with the mozzarella.
• •Bake 10 to 12 minutes until the cheese is molten and golden.

4Dress the greens

• •Whisk the remaining olive oil with the balsamic vinegar and a pinch of salt.
• •Toss the spring mix through the dressing.

5Plate

• •Plate two caps each with the salad alongside.
• •Garnish with the last of the basil.