Parmesan Mushrooms Appetizers

2 Ingredients Parmesan Mushrooms are baby bella mushroom caps stuffed with Parmesan cheese. Healthy and easy mushroom appetizer in 15 minutes!

Mushroom Appetizers

With all the holidays, potlucks and game days in fall-winter, these juicy Parmesan mushroom appetizers will save you so much time. Only 2 or 4 (including salt and pepper) ingredients, 15-20 minutes and you have a healthy appetizer.

You can even make stuffed mushroom caps and bake right before serving. They travel well too.

Once, we even had these mushrooms for dinner on top of quinoa. It is an old recipe of mine I based on my other old recipe –  stuffed Parmesan mushrooms, which are a bit more labour intensive.

How to Clean Mushroom Caps

I recommend paying a tiny bit more for brown (baby Portobello) mushrooms as they are more flavourful than white ones.

• Trim brown end of each stem with a paring knife.
• Remove each stem from the cap by simply pushing it to the side.
• Fill sink with cold water and add baby bella mushroom caps.
• Scrub well with a brush – mine is from a Dollar store. I find mushrooms do not soak water if you don’t leave them in the water for a day.

Tip: Use stems to make lentil casserole, baked chicken with peppers and mushrooms, or chicken wild rice soup. Really, add to any dish that you can stir together, especially if you are sautéing an evergreen combo of onions+garlic.

How to Stuff and Cook Baby Bella Mushrooms

Tip: Nothing beats freshly grated Parmesan. No shakers with cellulose, please. Parmesan is flavourful and a little goes a long way. Buy a chunk at Costco and freeze.

• On a large baking sheet (or two), place mushroom caps tightly packed and touching.
• Sprinkle with salt and pepper.
• Then top with Parmesan cheese, concentrating on filling up the cavities.
• Bake for 15 minutes or until mushrooms are golden on the outside and cheese has melted. Serve hot.

How to Store and Make Ahead

These easy mushroom appetizers leftovers (if any) refrigerate well in an airtight container for up to 2 days.

To make ahead, simply assemble stuffed mushrooms caps on a baking sheet. Then wrap tightly with plastic or a few linen towels and refrigerate for up to 2 days. When ready to serve, bake by following Step 5 in the recipe.

So easy!!!

Those burnt Parmesan cheese pieces….to die for!

More Recipes with Mushrooms

• Mushroom stroganoff
• Bean mushroom soup
• Lentil casserole with mushrooms
• Broccoli mushroom stir fry

Parmesan Mushrooms

2 Ingredients Parmesan Mushrooms are baby bella mushroom caps stuffed with Parmesan cheese. Healthy and easy mushroom appetizer in 15 minutes!

5 from 3 votes

Print Save Rate

Course: Appetizer

Cuisine: Ukrainian

Prep Time: 2 minutes

Cook Time: 15 minutes

Servings: 10 servings

Calories: 79kcal

Author: Olena Osipov

Ingredients

• 2 lbs brown mushrooms washed & stems removed
• 1 1/2 cups Parmesan cheese grated
• 3/4 tsp salt
• Ground black pepper to taste

US Customary - Metric

Instructions

• Preheat oven to 450 degrees F.
• On a large baking sheet (or two), place mushroom caps tightly packed and touching.
• Sprinkle with salt and pepper.
• Top with Parmesan cheese, concentrating on filling up the cavities.
• Bake for 15 minutes or until mushrooms are golden on the outside and cheese has melted. Serve hot.

Store: Refrigerate in an airtight container for up to 2 days.

Make Ahead: Do Step 1-4, tightly wrap baking sheet with plastic and refrigerate for up to 2 days. When ready to serve, bake by following Step 5.

Notes

Use mushroom stems in lentil casserole, baked chicken with peppers and mushrooms, or healthy chicken wild rice soup. Really, add to any dish that you can stir together, especially if you are sautéing an evergreen combo of onions+garlic.

Nutrition

Calories: 79kcal | Carbohydrates: 4g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 420mg | Potassium: 420mg | Fiber: 1g | Sugar: 2g | Vitamin A: 117IU | Calcium: 194mg | Iron: 1mg

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