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.
MAIN
Portobello Mushrooms alla Judy with Parmigiano Reggiano® cheese
-
10m
PREP
-
20m
COOK
-
95
CALORIES
-
6
SERVINGS
This recipe was submitted by Judy Wright.
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 simple dish as an appetizer or a 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
Hint:
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.
To make sure that you are buying Parmigiano Reggiano cheese, look for the distinctive dotted rind and make sure it is a product of Italy, otherwise it is not Parmigiano Reggiano.
MAIN
Portobello Mushrooms alla Judy with Parmigiano Reggiano® cheese
-
10m
PREP
-
20m
COOK
-
95
CALORIES
-
6
SERVINGS
This recipe was submitted by Judy Wright.
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 simple dish as an appetizer or a snack, it is also versatile enough and meaty enough to work as a main or a side.
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.
Ingredients:
6 large portobello caps
1 1/2 cup of Parmigiano Reggiano cheese
Hint:
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.
To make sure that you are buying Parmigiano Reggiano cheese, look for the distinctive dotted rind and make sure it is a product of Italy, otherwise it is not Parmigiano Reggiano.
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Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.
