I tested this recipe and they flew off the plate in seconds. I made them again and the same thing happened. If you’re looking for a new mushroom recipe you just struck gold.
Please note, I placed the mushrooms directly onto the pan without parchment paper. The did stick but I used a metal spatula to get them up. I then made them with parchment paper and they came out just as delicious but a little soggy. I prefer the non-parchment version.
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Easy Parmesan Mushrooms
- 20 oz large white mushrooms
- 1/4 cup olive oil
- 1/4 cup grated parmesan cheese
- 1/2 tsp each garlic powder, onion powder, chili flakes, Italian herb blend seasoning
- salt and pepper to taste
- 3/4 cup freshly grated parmesan cheese
- Optional Dip: Lazy Tzatziki
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Preheat your oven to 425°F.
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Peel the skin off of your mushroom caps. Halve them down the middle.
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In a large bowl, mix to combine the olive oil, parmesan and spices. Add the mushroom halves to the bowl and mix to coat. If they seem a lilttle dry, add a little more olive oil and mix.
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Dip the cut side into the freshly grated parmesan and place them cut side down onto a large baking sheet. Bake for 17-20 minutes or until golden on the bottom. Time varies with size of mushrooms. Top with more chili flakes and freshly grated parm and serve.
Calories: 256kcal | Carbohydrates: 8g | Protein: 12g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 22mg | Sodium: 445mg | Potassium: 497mg | Fiber: 1g | Sugar: 3g | Vitamin A: 216IU | Vitamin C: 3mg | Calcium: 225mg | Iron: 1mg
