Preheat the oven to 200ºC/400ºF/gas 6. Peel and very finely slice the garlic. Pick the sage leaves. Halve the cherry tomatoes. Peel the mushrooms, reserving the peel. Place it all (peel included) in a 25cm x 30cm roasting tray and drizzle with 1 tablespoon each of olive oil and red wine vinegar. Add a pinch of sea salt and black pepper and toss together. Pick out 12 perfect garlic slices and sage leaves for later, and sit the mushrooms stalk side up on the top. Bake for 10 minutes.
Remove the tray from the oven, crumble the cheese into the mushroom cups and sprinkle over the reserved garlic and sage. Return to the oven for 15 more minutes, or until the cheese is melted and everything’s golden, then dish up.