Arguably, this is the best use for white button mushrooms, which have more flavor raw than they do cooked.
Ingredients
1/2 pound of Mushrooms, trimmed and cut into chunks
1/2
pound of
Mushrooms, trimmed and cut into chunks
About 1 tablespoons of extra‐virgin olive oil
About 1
tablespoons of
extra‐virgin olive oil
Salt and freshly ground black pepper to taste
Salt and freshly ground black pepper to taste
1/4 pound of Parmesan cheese, in 1 chunk
1/4
pound of
Parmesan cheese, in 1 chunk
Preparation Instructions
Gently toss the mushrooms with the lemon juice, olive oil, salt, and pepper. Taste and adjust seasonings.
Break the Parmesan into small chunks. Use a toothpick to skewer a mushroom and a piece of cheese, and repeat until all the mushrooms and cheese are used up. Serve immediately or refrigerate for up to an hour.
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Serves:
Makes 4 servingsCuisine:
EuropeanItalianSolution:
easybudgetmake aheadfasthealthyDietary Consideration:
low carbveganvegetarianSource:
