These melty-topped mushrooms are a meat-free miracle bringing their saucy baked tenderness to your weeknight. All rustic and rich, they practically beg to be scooped up with crunchy garlic bread. We just give you the ideas, but you can take it wherever it needs to go.
Preheat oven to 220°C fan-forced. Place garlic bread on a baking tray lined with baking paper and bake according to packet instructions. While garlic bread is baking, continue with step 2.
Melt butter in a frypan over medium-high heat. Add mushrooms and cook for 3 minutes each side or until deep golden brown and slightly softened. Remove from pan using tongs and set aside.
Return frypan to medium-low heat. Add tomatoes, 40ml (2 tablespoons) water, Italian Kitchen Herbs and a good pinch of salt and pepper and cook for 2–3 minutes.
Peel and crush garlic. Add to sauce and cook, stirring, for 2–3 minutes. Remove from heat and stir through parmesan. Season to taste with salt and pepper.
Return mushrooms to pan and place cap-side down in sauce, spooning some sauce over mushrooms. Scatter with mozzarella and bake for 8–10 minutes or until bubbling and golden.
Toss spinach leaves with your favourite dressing. Divide mushroom parmigiana between bowls and serve with garlic bread and salad.