This 2-ingredient recipe really makes the easiest, cheesiest mushrooms.
It’s mea culpa time.
A few months ago, my husband I planned a lazy Sunday. Planning a lazy Sunday may sound like an oxymoron, but it’s not. All we simply planned was the food. Because if you’re going to enjoy a lazy Sunday, you don’t want to be hungry.
So, on Saturday afternoon as we were out and about, one of our stops was at the grocery store to get ingredients for Sunday’s menu. On this particular weekend, we decided to divide the cooking between the two of us. When we do something like this, I have a list on my phone of all the ingredients I’ll need to make my dishes. My husband just roams the store and makes a plan.
While we shopped my husband bought portabella mushrooms and said he’d make a plan at home. I smiled at him and then turned my head and rolled my eyes. As he doesn’t do much of the cooking at home, he really doesn’t know what options he has. However, it was his dish; I wasn’t going to interfere.
Sunday afternoon comes along, and he looks through the cupboards, fridge, and freezer. We’ve been semi-vegetarian for a while, so if he thought he’d find sausage or something similar to stuff the mushrooms, he was mistaken. What he did find was a block of parmesan. He got the box grater and began to create a big pile of shredded cheese. I watched stealthily with a raised eyebrow. What sort of appetizer would this be?!
Fast forward to the mushrooms coming out of the oven covered in parmesan. The mushrooms were tender, the cheese was bubbly, and together they were amazing.
Insert blushing face emoji here.
This ridiculously simple appetizer was absolutely amazing. I knew then that at some point I would use this recipe here, on Think Tasty. I might have tweaked it by switching to smaller mushrooms, but that has nothing to do with his version. I just wanted this to be a handheld treat, perfect for cocktail parties.
So, dear husband, you created a wonderful appetizer. Well done!
The Easiest, Cheesiest Mushrooms
- 16 baby bella mushrooms
- 1 cup shredded parmesan cheese
- Salt & pepper
Preheat oven to 400.
Remove stems from mushrooms, and gently remove some of the gills with a spoon, being careful not to break the edge of the mushroom.
Coat baking pan with oil or nonstick cooking spray.
Place mushrooms on pan gill side down; bake for 5 minutes
Remove from oven, and flip mushrooms.
Fill each mushroom with parmesan.
Return to oven for 5-10 minutes, until the mushrooms are tender and the cheese is fully melted.
Season with salt and pepper.