Pecorino, panko crumbs and olive oil gives these mushrooms a lovely crunchy topping. Easy to do, and a great ‘Meatless Monday’ dish.
4 large flat mushrooms Extra virgin olive oil Flaky sea salt Freshly ground black pepper 1 large clove garlic, peeled and thinly sliced 1½ Tbsp panko crumbs 1 Tbsp pine nuts ⅓ cup grated pecorino cheese ½ cup small basil leaves
1 Preheat oven to 200°C (400°F). Wipe mushrooms clean with damp paper towels. Rub the smooth side of the caps with olive oil. Put mushrooms in a shallow ovenproof dish lined with baking (parchment) paper. Season mushrooms with salt and pepper.