Funghi Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it so mushrooms don't stick.

Clean and halve mushrooms

Wipe cremini mushrooms with a damp cloth or brush to remove dirt. Trim stems if needed and halve or quarter larger mushrooms so pieces are roughly uniform (about 1–1½ inch pieces).

Season mushrooms

Place mushrooms in a large bowl. Add minced garlic, fresh thyme leaves, chopped parsley (reserve a small pinch of parsley for finishing), sea salt, and black pepper. Toss to combine so garlic and herbs coat the mushrooms evenly.

Make garlic oil

In a small bowl, whisk together extra-virgin olive oil and melted butter (if using). This creates a fragrant garlic oil base; reserve about 1 teaspoon of the minced garlic to sprinkle on top later, and stir the rest into the oil.

Roast mushrooms

Drizzle the garlic-herb-oil mixture over the seasoned mushrooms and toss until evenly coated. Spread mushrooms in a single layer on the prepared baking sheet, gill-side up where possible, ensuring they are not overcrowded (use two sheets if necessary). Roast in the preheated oven for 18–22 minutes, stirring or shaking the pan once halfway through, until mushrooms are deeply golden and slightly caramelized.

Add cheeses and finish

Remove the mushrooms from the oven when they're nearly done (after about 15–17 minutes). Sprinkle the grated Grana Padano evenly over the mushrooms, then scatter the torn or sliced fresh mozzarella on top. Return to the oven for 3–5 minutes more, just until the mozzarella softens and the Grana Padano melts and becomes slightly golden. Watch closely to avoid overbrowning.

Final touches

Remove from oven. Sprinkle the reserved minced garlic lightly over the hot mushrooms (warm garlic will mellow). Add the reserved chopped parsley and lemon zest if using. Taste and adjust seasoning with extra salt and pepper if needed. Let rest 3–5 minutes so cheeses set slightly before serving.