Only four ingredients, including salt and pepper, 20 minutes and you have a healthy crowd pleaser – Parmesan Mushrooms. We even had these mushrooms for dinner on top of quinoa because that’s how food blogging business runs – you eat what you cooked that day. These were absolutely delicious and so easy to prepare!
With all the Holidays parties and potlucks, these juicy stuffed mushrooms will save you so much time! You can even prepare them in advance and bake right before serving. Great for transporting too.
Last year I posted this stuffed mushrooms recipe I have been making for years, which incorporates the stems and parsley in the stuffing. Just a little bit more work.
This year I seem to simplify things even further. I thought growing kids would add more time on my hands but that hasn’t been the case. I find myself mopping the floors till 10 PM on weeknights, so four ingredient Parmesan mushrooms appetizer it is. We are hosting a Christmas party for friends in a few weeks and this recipe is definitely on the list.
And those burnt Parmesan cheese pieces….to die for!
I recommend paying a tiny bit more for brown a.k.a cremini mushrooms as they are more flavourful than white ones. I also like to wash my mushrooms as I find they do not soak the water but rather become clean. Eating mushrooms even with a tiny bit amount of manure is not totally up my alley…
As for the stems, you can either save them for future use in soups or salads, or roast along with the caps and eat as a side dish. Don’t throw them away. I was also snacking on them while preparing the recipe.
Here is another serving idea for an easy “oven to table” appetizer – bake mushrooms in a few pie dishes and any extra on a baking sheet. They shrink a lot, so then you can fill up the pie plates with the mushrooms from the baking tray.
Enjoy these Parmesan Mushrooms!
- 2 lbs brown mushrooms (50 - 60 medium size)
- 3/4 tsp salt
- 3/4 tsp ground black pepper
- 1 + 1/2 cup (4.5 oz) Parmesan cheese, shredded
- Wash mushrooms with cold water and remove the stems. I usually do it in a sink filled with lukewarm water and scrubbing with a vegetable brush. No need to pat dry. Reserve stems for future use: soup, salad etc. You could also roast them on a separate baking sheet at the same time.
- Preheat oven at 450 degrees F. Lay mushroom caps tightly packed and touching each other on one or two baking sheets. Sprinkle with salt and pepper, then top with Parmesan cheese evenly, concentrating on filling up the cavities.
- Bake for 15 minutes or until mushrooms are golden on the outside and cheese has melted. Dark baking sheet cooks food faster than light coloured one. Serve warm as an appetizer or with your choice of salad or whole grain for a complete meal.