If you have read more than three posts in my blog, you will know I simply love Parmesan. It lends itself beautifully to grating unlike cheddar which has to be frozen or mozzarella which sticks to the grater and makes cleaning a mess. It’s not just the ease but it’s perfectly salty and creamy and cheesy to taste and it goes with almost anything.

  

So my Google-ing template is – ‘what I have in excess in the fridge/pantry’ + Parmesan + bake. And it works most of the time!

This recipe is inspired from two sources – this one here and a recipe by Venkatesh Bhat in a TV show few months ago. I brought them together and came up with this gorgeously cheesy baked mushroom. Do try.

So here goes – 

WHAT WE NEED

Button mushrooms, 

quartered                                15

Olive oil                                   1-2 tbsp

Garlic, minced                       3 cloves

Mixed Italian seasoning     2 tsp

Grated Parmesan                  3 tbsp

Salt and freshly ground black pepper

WHAT TO DO

• Preheat oven to 220C
• Lightly grease a baking tray
• Take oil in a bowl. (See notes)
• Add the seasoning, garlic, salt and pepper.
• Add the mushrooms and gently toss to combine.
• Transfer the mushrooms to the baking tray.
• Sprinkle the Parmesan on top
• Bake for 15 minutes, or until browned and tender, tossing occasionally.
• Serve immediately.

 

NOTES

1. There is no such thing as too much Parmesan. So feel free to add more.
2. If you are not a huge Parmesan fan like moi, replace it with cheddar.
3. If you want the mushrooms to be roasted to a near crisp then use 2 tbsp oil and bake for 20 minutes. Else 1 tbsp oil and 15 minutes baking should be a good deal for tender roasted mushrooms.
4. I set aside some cheese to sprinkle after the baking. That’s optional.

This is part of the
Bake-a-thon 2015