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Arguably, this is the best use for white button mushrooms, which have more flavor raw than they do cooked.

Ingredients

• 1/2 pound mushrooms, trimmed and cut into chunks
• Juice of 1 lemon
• About 1 tablespoon extra‐virgin olive oil
• Salt and freshly ground black pepper to taste
• 1/4 pound Parmesan cheese, in 1 chunk

Preparation

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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Source: How to Cook Everything