Heat the oven and prepare the dish. Set the oven to 200°C (180°C fan) and lightly brush a large baking dish with a little olive oil. You want a dish big enough that the mushrooms sit in a single layer with a small gap between each one — if they’re touching, they steam instead of roast.

Clean the mushrooms. Wipe each mushroom with a damp piece of kitchen paper rather than rinsing them under the tap. Mushrooms act like little sponges, and soaked ones turn soggy in the oven. You’ll feel the caps go from slightly tacky to smooth and dry as you work.

Remove the stems. Gently twist each stem and pull it free, then use a small spoon to scrape out any remaining bits so you’re left with a neat, hollow cup. Don’t throw the stems away — chop them finely and stir them into the filling for extra savoury depth.

Make the filling. In a bowl, combine the halved cherry tomatoes, torn mozzarella, chopped mushroom stems, grated garlic, oregano, salt, pepper, and one tablespoon of the olive oil. Toss gently with your hands until everything is glossy and flecked with green and red. It should smell sweet and garlicky already.

Fill the mushrooms. Spoon the mixture into each cap, mounding it slightly — the cheese will melt and settle as it cooks, so don’t be shy. Arrange them in the prepared dish as you go, keeping that little bit of space between each one.

Add the crumb topping. Mix the panko with the grated hard cheese and scatter it over the tops. Drizzle the remaining two tablespoons of olive oil over everything. This is what gives you that golden, crisp lid instead of a pale, soft top.

Roast. Bake for 18–20 minutes, until the mushrooms are deep golden at the edges and the cheese is bubbling and just beginning to brown in spots. You’ll hear a faint sizzle when you open the oven door, and the tomatoes will have slumped and released their juices.

Finish and rest. Squeeze the lemon juice over the hot mushrooms, drizzle with balsamic glaze, and scatter the torn basil on top. Leave them to sit for three minutes before serving — the filling firms up slightly and the juices redistribute, so you don’t lose them all over the plate.