Photography by John Paul Urizar, Styling by Michele Cranston
Serve this mushroom parmigiana with garlic bread and baby spinach leaves and you’ve got a quick and easy dinner for two perfect for busy weeknights.
Ingredients
Method
Heat 2 tablespoons of the oil in a large oven-proof frying pan over medium high heat. Add mushrooms, season and cook for 3 minutes each side or until lightly golden.
Remove mushrooms and set aside. Heat 1 tablespoon oil in same pan, reduce heat to medium. Add eschalot and garlic and cook for 2 minutes, or until fragrant. Add tomato paste and cook, stirring, for 30 seconds. Stir in canned tomatoes, oregano, sugar, vinegar and ½ cup (125ml) water. Season with salt and freshly ground black pepper and bring to a simmer. Cook, uncovered, for 5 minutes, or until thickened slightly.
Preheat oven grill to high.
Add parmesan and stir to combine. Return mushrooms, stem side up in the pan. Sprinkle with grated pizza cheese blend. Place under the grill and cook for 3-4 minutes, or until cheese is melted and bubbling.
Serve mushroom parmigiana with garlic bread and spinach leaves.
How to serve this mushroom parmigiana
To give the dish a little extra crunch, you could sprinkle over breadcrumbs (panko or fresh) that have been fried in a little olive oil or butter.
Recipe swap
If you can’t find large mushrooms, swap with smaller field mushrooms, and use 8.
Equipment swap
If you don’t have an oven-proof frying pan, wrap the handle in a double layer of foil to protect it or alternatively transfer the sauce and mushrooms to a baking dish and place under the grill.
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