Mushroom Parmesan And Basil Muffins Recipes

MUSHROOM, PARMESAN AND BASIL MUFFINS

Steps:

• Preheat the oven to 200 degrees celsius.
• Line 18 muffin holes with paper patty pans.
• Whisk the milk, egg and oil in a jug.
• Sift the flour into a bowl and add the cheese, basil and mushrooms.
• Make a well in the centre and gently pour in milk, egg and oil mix and fold gently to combine (the batter should still be lumpy).
• Divide the mixture between the 18 paper patty pans and top with slices of the extra mushroom.
• Bake for 20 to 25 minutes or until a skew inserted through the centre comes out clean.
• Transfer to a wire rack to cool.

SHEET-PAN MUSHROOM PARMIGIANA

Steps:

• Heat oven to 425 degrees. Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat the tomatoes.
• To the sheet pan, add the mushroom caps in between the tomatoes, gill side up, and drizzle each generously with olive oil. (Don't skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden.
• Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of olive oil and add the bread crumbs, basil and 1/2 teaspoon of salt. Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar.
• To serve, transfer mushrooms to serving plates, along with a few of the roasted cherry tomatoes. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.