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
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My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.