Try this Easy Parmesan Mushrooms recipe, or contribute your own.
- Carbohydrate 1.0531625 g
- Cholesterol 0 mg
- Fat 0.052975 g
- Fiber 0.430625 g
- Protein 0.1779375 g
- Saturated Fat 0.015925 g
- Serving Size 1 1 recipe (909g)
- Sodium 0.715 mg
- Sugar 0.6225375 g
- Trans Fat 0.002275 g
- Calories 4 calories
Step-by-step
- 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.
High heat is the only way to roast mushrooms without boiling them in their own moisture. When mushrooms hit a 450 degree F oven packed tightly together, they steam slightly at first, then rapidly release internal water that evaporates off the hot pan surface rather than pooling around the caps. Managing moisture and cheese placement prevents common texture failures.
- Pack the mushroom caps tightly and ensure they physically touch on the baking sheet so steam is trapped underneath, keeping the interiors tender while the exterior roasts.
- Concentrate the shredded parmesan directly into the cavity of each cap rather than scattering it across the pan, which stops the dairy from burning and sticking to the metal.
- Monitor the bake time closely at 15 minutes, pulling the pans as soon as the cheese melts completely and the exterior develops a golden brown hue.
- Account for pan material by remembering that dark baking sheets absorb more radiant heat and cook food faster than light colored aluminum alternatives.
Reserve the trimmed stems in a sealed container in the refrigerator for up to three days to use in vegetable stocks or blended soups. Proper oven calibration guarantees the parmesan crisps instead of melting into an oily puddle.
