Total Time: 20-25 minutes
- 2 lbs brown mushrooms washed & stems removed
- 1 1/2 cups Parmesan cheese grated
- 3/4 tsp salt
- Ground black pepper to taste
Preheat oven to 450 degrees F.
On a large baking sheet (or two), place mushroom caps tightly packed and touching.
Sprinkle with salt and pepper.
Top with Parmesan cheese, concentrating on filling up the cavities.
Bake for 15 minutes or until mushrooms are golden on the outside and cheese has melted. Serve hot.
Store in refrigerator in air tight container. Leftovers last for about 2 days.
Calories: 79kcal |Carbohydrates: 4g |
Protein: 8g | Fat: 4g | Fiber: 1g | Sugar: 2g