My cookbook is here! 
Literally the yummiest and simplest side dish you will make.
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
My easy parmesan mushrooms are literally the yummiest and simplest side dish you will make.
Ingredients
- 20 oz (0.57 kg) large white mushrooms
- 1/4 cup (54 g) olive oil
- 1/4 cup (25 g) 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 (75 g) freshly grated parmesan cheese
- Optional Dip: Lazy Tzatziki
Instructions
- Preheat your oven to 425°F.
- Peel the skin off of your mushroom caps. Halve them down the middle.
- 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.
- 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
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I don’t eat mushrooms my husband loves them and would love these… I’m a little unfamiliar with them. Could I prep these in the oil and spices the morning before I cook them In The afternoon or would that make them soggy?
Hi Kassie, I havent tried them that way. I would just clean them and slice them before hand to have them ready. That is the most time consuming step of this recipe. THEN you can assemble the day of serving. Enjoy!
Do you have to peel the mushrooms?
Absolutely not! Leave the peels on
I have made these magnificent parmesan mushrooms twice now !I stored the leftovers in the refrigerator, and they were even yummy cold!
Hi Christie, thank you for the feedback!
Use non-stick aluminum foil instead of parchment or directly on sheet pan. Easy release, and not soggy.
Can these be stored or no?
Your recipes low carb are excellent. I have become a regular follower and a fan Stella. Bravo 👏
how much is a serving
Would love clarification on the amount of mushrooms….is it 20 ounces (1 1/4 pounds), or 20 mushrooms? Can’t wait to try these, and I’ll go the NO parchment method too!
Hi Jeff, it is 20 ounces mushrooms – enjoy!!!
Delicious! I also added cauliflower to the mix because I didn’t have enough mushrooms for the recipe. I also had to use a metal spatula to get them off the cookie sheet.