Steamed Mushrooms in Parchment

Here’s a delicious mushroom recipe where we steam the mushrooms in parchment paper. With origins stemming from Southern Italy, this wonderful recipe can be used as an appetizer, side dish, or even antipasto.

It’s quick to make and everyone at the dinner table will be impressed, thanks to the unique presentation!

Recipe Summary

This recipe creates 6 servings and takes less than 30 minutes to make and bake. The overall premise is to steam the seasoned and flavored mushrooms in parchment paper pouches.

The idea is that everyone will receive their own little pouch served on a plate. Alternatively, you can simply steam all the mushrooms in a single large pouch, then transfer them to a serving bowl. I’ve got some great tips for you below.

Ingredients

For this steamed mushroom recipe, you’ll need the following ingredients.

• Baby bella mushrooms. These should be thinly sliced so they cook quickly.
• Lemon juice. Ideally from a freshly squeezed lemon. Otherwise a drop of concentrated lemon juice will suffice.
• Italian parsley. Chop the parsley leaves only. If you don’t have the Italian variety, curly parsley will work, but the flavor will not be exactly the same.
• Extra virgin olive oil
• Garlic cloves. These will need to be finely diced, but not minced.
• Breadcrumbs. Plain breadcrumbs will work great. No need to season them.
• Cracked black pepper. This is optional, but recommended.

Step by Step Instructions

For exact measurements check out the recipe card below. These steps will explain what’s involved in making this creative Italian mushrooms recipe.

Step 1. Preheat oven to 375F (190C).

Step 2. Cut off the tough ends of the mushroom stems, then slice the mushrooms and place in a large bowl.

Step 3. Add the garlic, lemon juice, parsley, olive oil, breadcrumbs and black pepper to the bowl and mix well until the mushrooms are coated with the olive oil.

Step 4. Cut the parchment paper into approximately six 12-inch squares. Fold each square in half and rub the olive oil on the inside of one of the sides of parchment.

Step 5. Add a large spoonful on the parchment. Use enough to equal a serving.

PRO TIP: You can also add a thin slice of fresh lemon for added visual appeal. Feel free to reduce the lemon juice or substitute it with a slice of lemon.

Step 6. To create the pouch, fold each corner over, then continue working your way around the edges until the open edges are all crimped and sealed.

Step 7. Bake the small pouches in the oven for 8 minutes. If using one large pouch, cook an extra minute.

PRO TIP: If you want to avoid creating individual pouches, create one large pouch as shown in the image in the post.

Tips For Steaming Mushrooms in Parchment

Here are some quick tips when preparing this mushroom recipe. More serving tips are found further down below.

1. Keep the pouches warm by leaving them in the oven with the heat turned off, but be careful not to overbake.
2. The parchment pouches/pockets will be filled with steam when they are done baking in the oven. They will flatten as steam is released.
3. Be very careful handling the pouches so as not to burn yourself from the steam.

Recipe Video

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Serve Cold or Hot

One of the things I love about this recipe is that it tastes amazing both cold or hot. Serving it cold works best as an appetizer or as antipasto. I like the dish warm for a side dish as part of a larger meal such as steak.

Steamed Mushrooms Recipe Card

Steamed Mushrooms in Parchment

Delicious steamed mushrooms with breadcrumbs and herbs cooked in parchment pouches. Use as antipasto, side dish or appetizer.

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Course: Appetizer, Side Dish

Cuisine: Italian

Prep Time: 15 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 23 minutes minutes

Servings: 6 servings

Calories: 117kcal

Author: Liz

Equipment

• parchment paper

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1 lb Button mushrooms
• ▢ 2 tsp Lemon juice
• ▢ 4 Tbsp Parsley Italian preferred. Chopped
• ▢ 1/4 cup Extra virgin olive oil
• ▢ 2 Garlic cloves Diced
• ▢ 1/4 cup Breadcrumbs
• ▢ 1/8 tsp Cracked Black pepper

Instructions

• Preheat oven to 350F (190C)
• Clean the mushrooms by gently wiping off any loose dirt with a damp paper towel.
  1 lb Button mushrooms
• Cut off the tough ends of the mushroom stems, then slice the mushrooms and place in a large bowl.
• Add the garlic, lemon juice, parsley, olive oil, breadcrumbs and black pepper to the bowl and mix well until the mushrooms are coated with the olive oil.
  2 tsp Lemon juice, 4 Tbsp Parsley, 1/4 cup Extra virgin olive oil, 2 Garlic cloves, 1/4 cup Breadcrumbs, 1/8 tsp Cracked Black pepper
• Cut the parchment paper into approximately 12 inch squares. Fold the paper in half and rub the olive oil over the inside of one of the sides of parchment.
• Add one large spoonful on the parchment.

  TIP: You can also add a thin slice of fresh lemon for added visual appeal. Feel free to reduce the lemon juice or substitute it with the slice of lemon.
• To create the pouch, fold each corner over, then continue working your way around the edges until the open edges are all crimped and sealed.
• Place the pouches on a baking sheet.
• If you want to avoid creating individual pouches, do one large pouch as shown in the images in the post.
• Bake in the oven for 8 minutes.
• Carefully remove from the oven and place the pouches on individual plates, or serve in a single bowl if you chose to do one large pouch.

Video

Notes

Nutritional data are estimations based on API Calculations. 

1. If you choose to steam these in a single large parchment bundle, you may need to add a minute to the cooking time. Difference is very minimal. 
2. Keep warm in the oven turned off until ready to serve. 
3. Can be used for cold or warm side dishes or antipasto. 

Nutrition

Calories: 117kcal | Carbohydrates: 6g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 87mg | Potassium: 270mg | Fiber: 1g | Sugar: 2g | Vitamin A: 225IU | Vitamin C: 6mg | Calcium: 16mg | Iron: 1mg