Italian mushrooms recipe steamed in parchment. Perfect for antipasto or as a side dish

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier and has a higher smoke point.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are more convenient and last longer.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice offers a similar acidity and flavor profile.

black pepper

💰Cheaper: white pepper

White pepper provides a similar heat with a different flavor.

Preheat the oven to 375°F (190°C).

Wipe off the mushrooms with a damp cloth or paper towel and cut off the hard tips.

Slice the mushrooms into thin slices and place them in a large bowl.

Dice the garlic into small pieces and add to the bowl with the mushrooms.

Add about 1 teaspoon to 2 teaspoons of lemon juice to the bowl (optional).

Add 1/4 cup of chopped fresh parsley to the bowl.

Add about 1/4 cup of breadcrumbs and cracked black pepper to taste.

Add 1/4 cup of extra virgin olive oil to the bowl and mix everything together using gloves for easy handling.

Prepare a piece of parchment paper approximately 12 inches by 12 inches and fold it in half.

Lightly coat one side of the parchment with olive oil.

Place a portion of the mushroom mixture on the oiled side of the parchment.

Fold the parchment over the mushrooms and crimp the edges to seal tightly, creating a small package.

Place the parchment package on a baking sheet and repeat for additional servings if desired.

Bake in the preheated oven for about 7 to 8 minutes until the mushrooms are tender.

Remove from the oven and let it rest for a few minutes before opening the parchment.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary