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

Parmesan Mushrooms
Ingredients
- 2 lbs brown mushrooms washed & stems removed
- 1 1/2 cups Parmesan cheese grated
- 3/4 tsp salt
- Ground black pepper to taste
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
Nutrition
Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.
Sounds too easy but do NOT underestimate these!! Delicious!!
hahaha thanks Misty!
I can’t wait to try this. Thank you for the free recipes and nice job on your website, I love the “happiness” software.
Thanks so much Becky! Please don’t hesitate to let me know how you like the recipe 🙂
Great recipe, too many ads on blog!
I am glad you enjoyed my free recipe, Lynne! Ads are why you are able to enjoy our delicious recipes for free. They cover the cost of 4 people to run this website, food, hours of testing and web hosting that costs hundred of $s a month. Not to mention tens and tens other expenses a website like ifoodreal has to incur. I hope you keep enjoying food made with love and good for you that si free of charge. 🙂
Can you give more specifics on the nutritional info? It shows “serves 10” and 56 calories. Any idea how many mushrooms that is per person?
Hi Jackie. It would be hard because mushrooms come in different sizes. The best way after baking divide your mushrooms in 10 sections right on baking sheet, then you would know.
It’s a great idea for my Christmas supper! Will work with my turkey and salad. Thanks s o much,
Olga
Happy Christmas to you Olena!
Delicious! Made them for the Superbowl and they were gone in minutes.
Ooh, love gooey cheesy mushrooms! Delish 🙂
Haha, who doesn’t, right?! I assume they are not vegetarian though (but you are) or I have heard there is vegetarian kind of Parmesan cheese.