Mushroom Parmigiana

Cook Time 20 minutes

Servings makes 6

Ingredients

6 extra large flat mushrooms 

2 cloves garlic, minced

100ml olive oil 

1 sprig rosemary

600g crushed tomatoes

2 cups grated mozzarella 

½ cup grated parmesan

3 slices of day-old sourdough, crust removed

Mesclun lettuce, to serve 

Method

Preheat the oven to 180°C.

Place all of the mushrooms cap side down on a tray and generously drizzle all over with oil and season with salt. Add the tomato on top, followed by the mozzarella and parmesan and bake in the oven for 20-30 minutes or until the cheese is golden and oozy.

Break up the bread into small pieces and add to a blender or food processor together with garlic, salt, rosemary and blend until there is a crumb consistency. Add more oil to the pan over a medium heat and gently cook the crumbs until crunchy and toasted, stirring regularly to ensure it cooks evenly.

Top the baked mushroom with the crunchy crumbs and serve with a green salad.