DEADLINE: OCTOBER 15, 2022

The Parmigiano Reggiano® Masterpiece Recipe Contest

IN CELEBRATION OF PARMIGIANO REGGIANO DAY

Entering this contest
is super easy.

We suggest that you take a look at the sample recipe below for a guide about how to fill out the Recipe Entry Form. Also, be sure to take a look at the sample images. It will be important to make the image look appetizing. But, most importantly – have fun!

Recipe Entry Form

NOTE:
Please select one category only. You cannot enter the same recipe in multiple categories.
Click or drag a file to this area to upload.

I understand that by submitting this recipe I am entering the Parmigiano Reggiano Recipe Contest, and I am aware of the rules and conditions associated with the contest. The recipe, including the words, and photos have been created by me, and do not infringe on the copyright of any person or business.
By entering this contest, I am granting permission to publish the recipe on parmigianoreggiano.us and Parmigiano Reggiano’s social media channels. Furthermore I understand that I will not be compensated for this recipe, nor will I be entitled to receive any royalties or revenue in the future. The recipe and related content belong to me and it is within my right to re-publish this content without any restrictions.

Recipe Photo Guide

Please provide an image that includes a wedge of Parmigiano Reggiano showcasing the rind, as shown in the examples below.


Sample Recipe

Directions:

STEP 1

Preheat your oven to 375 F. Shred the Parmigiano Reggiano cheese.

STEP 2

To prepare the mushrooms rinse them in cold water to remove any bits of dirt or sand, then dry them with paper towels. Remove the stems.

STEP 3

Fill each of the mushroom caps with 1/4 cup of the shredded Parmigiano Reggiano cheese. Arrange them in a prepared baking dish or on a lightly greased baking sheet.

STEP 4

Bake for 10 minutes then rotate the pan and bake for another 10 minutes.

STEP 5

Serve immediately. And to make it pretty, garnish with a few green olives or fresh herbs. Enjoy

About Judy Wright

I was born and raised in Minnesota. I am not a professional chef – however I have always enjoyed cooking for family and friends. I am a huge fan of Parmigiano Reggiano and include it in many of my recipes.

I love to cook all sorts of food from different countries, but I am particularly fond of Italian food. I like it because it uses few, simple ingredients, it is mostly very easy to make, and it always tastes delicious.

This particular mushroom recipe has become one of my go-to treats. It is a great snack to enjoy while watching a game, or as an appetizer with a nice glass of wine. Keep in mind that you can always modify it and add a little garlic or parsley…but I prefer it with just the cheese.

The Ultimate Party Snack

Portobello Mushrooms alla Judy with Parmigiano Reggiano® cheese

  • 10m

    PREP
  • 20m

    COOK
  • 95

    CALORIES
  • 6

    SERVINGS

Portobello mushrooms are available year round, great for stuffing, and in this case the large cavity makes a perfect “bowl” for the melted Parmigiano Reggiano cheese.
According to our guest chef, Judy Wright, “Baking brings out the earthy flavor of the mushrooms and once you add the rich taste of Parmigiano Reggiano the result is absolutely delicious. This recipe is healthy, takes only 20 minutes, and will delight your friends and family.” By the way, although Chef Judy is suggesting this dish as the ultimate party snack, it is also versatile enough and meaty enough to work as a main or a side.

Ingredients:

6 large portobello caps
1 1/2 cup of Parmigiano Reggiano cheese

Notes:

Chef Judy used large portobello caps but if you can’t find them at your grocery store, you can use the smaller ones as well.

Pairing:

This dish pairs well with fuller bodied wines, like a barrel-aged chardonnay, pinot noir, nebbiolo, syrah, cabernet sauvignon or zinfandel.

The Ultimate Party Snack

Portobello Mushrooms alla Judy with Parmigiano Reggiano® cheese

  • 10m

    PREP
  • 20m

    COOK
  • 95

    CALORIES
  • 6

    SERVINGS

Portobello mushrooms are available year round, great for stuffing, and in this case the large cavity makes a perfect “bowl” for the melted Parmigiano Reggiano cheese.
According to our guest chef, Judy Wright, “Baking brings out the earthy flavor of the mushrooms and once you add the rich taste of Parmigiano Reggiano the result is absolutely delicious. This recipe is healthy, takes only 20 minutes, and will delight your friends and family.” By the way, although Chef Judy is suggesting this dish as the ultimate party snack, it is also versatile enough and meaty enough to work as a main or a side.

Ingredients:

6 large portobello caps
1 1/2 cup of Parmigiano Reggiano cheese

Directions:

STEP 1

Preheat your oven to 375 F. Shred the Parmigiano Reggiano cheese.

STEP 2

To prepare the mushrooms rinse them in cold water to remove any bits of dirt or sand, then dry them with paper towels. Remove the stems.

STEP 3

Fill each of the mushroom caps with 1/4 cup of the shredded Parmigiano Reggiano cheese. Arrange them in a prepared baking dish or on a lightly greased baking sheet.

STEP 4

Bake for 10 minutes then rotate the pan and bake for another 10 minutes.

STEP 5

Serve immediately. And to make it pretty, garnish with a few green olives or fresh herbs. Enjoy

Notes:

Chef Judy used large portobello caps but if you can’t find them at your grocery store, you can use the smaller ones as well.

Pairing:

This dish pairs well with fuller bodied wines, like a barrel-aged chardonnay, pinot noir, nebbiolo, syrah, cabernet sauvignon or zinfandel.

About Judy Wright

I was born and raised in Minnesota. I am not a professional chef – however I have always enjoyed cooking for family and friends. I am a huge fan of Parmigiano Reggiano and include it in many of my recipes.

I love to cook all sorts of food from different countries, but I am particularly fond of Italian food. I like it because it uses few, simple ingredients, it is mostly very easy to make, and it always tastes delicious.

This particular mushroom recipe has become one of my go-to treats. It is a great snack to enjoy while watching a game, or as an appetizer with a nice glass of wine. Keep in mind that you can always modify it and add a little garlic or parsley…but I prefer it with just the cheese.

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