Stuffed Mushrooms Parma

Sometimes the simplest recipes are the ones people can’t stop eating.

Four ingredients. Twenty minutes. Thirty golden, Parmesan-crusted mushroom bites that’ll disappear before your guests even find their seats.

The stems get chopped and mixed with grated Parmigiano-Reggiano, melted butter, and green onions, then packed back into the caps and broiled until the tops turn golden and crispy.

This is the appetizer you make when you’re short on time but refuse to cut corners on flavor.

Kitchen Tips

• Watch the broiler closely. The difference between golden brown and burnt is about 30 seconds under a broiler.
• Use the mushroom stems in the filling. It’s zero-waste cooking and adds earthy depth to every bite.
• Chop the stems finely so they blend evenly with the cheese. Big chunks make the filling lumpy and hard to pack.
• Serve immediately while the Parmesan is still crispy and sizzling. These lose their crunch fast.