With all the holidays parties and potlucks, these juicy stuffed mushrooms will save you so much time! Only four ingredients, including salt and pepper, 20 minutes and you have a healthy crowd pleaser – Parmesan Mushrooms. You can even prepare them in advance and bake right before serving (instructions included). 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.
P.S. I hope you are enjoying new website layout. Me and Alex have been working days and nights (it’s a miracle we are still married❤). If you have any feedback or suggestions, we are all ears (just be nice?). More festive recipes are coming within next two weeks and a very fun challenge just in time for your New Year’s resolutions.
How to Make Parmesan Mushrooms
I recommend paying a tiny bit more for brown (baby Portobello) mushrooms as they are more flavourful than white ones.
How I Clean Mushrooms: I like to wash them in a sink filled with cold water, scrubbing with a brush. I find they do not soak water if you don’t leave them for a day.
What About Stems? Use 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.
Cheese: 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. Sprinkle it on top of empty mushrooms caps, concentrating on cavities. Pack everything tight and bake for 15 minutes. That’s it.
Those burnt Parmesan cheese pieces….to die for!Print
Parmesan Mushrooms are baked mushroom caps with Parmesan cheese, salt and pepper, that’s it! Healthy 15 minute appetizer or side dish.
- Prep Time: 2 minutes
- Cook Time: 15 minutes
- Total Time: 17 minutes
- Yield: Serves a crowd
- Preheat oven to 450 degrees F. On a large baking sheet (or two), place mushroom caps tightly packed and touching, and 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, tightly wrap with plastic and refrigerate for up to 2 days. When ready to serve, bake by following Step 2.
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.
Did you make this recipe? Please give it a star rating in the comments.