Tag Archive: parmesan cheese

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16 stuffing mushrooms
1 cup bread crumbs
1/2 cup grated parmesan cheese
1/2 cup shredded cheddar cheese
8 pieces of cooked crispy bacon (chopped)
1/4 cup olive oil
white wine ( I use a sweet Moscato wine.)
1. Remove stems from mushrooms Rinse and dry mushrooms well.
2. In a large bowl, put bread crumbs, parmesan cheese, cheddar cheese, bacon and olive oil. Mix well.
3. Stuff mushrooms.
Preheat oven to 400 degrees.
4. Put mushrooms in a deep pan. Pour enough wine in pan that it covers mushrooms half way up.
5. Bake in oven for 15 minutes. Mushrooms should be tender.


Cold Linguine Salad



1 lb. linguine

1 red pepper (seeds removed, sliced thin)

1 yellow pepper (seeds removed, sliced thin)

1 small red onion (sliced thin)

1 head of broccoli (chopped into small pieces)

1 zucchini (chopped into bite size pieces)

olive oil

1 clove of garlic (chopped)

sea salt and black pepper

1/4 cup parmesan cheese


1. In a large part of water , boil linguine for 10-12 minutes. (to your desired taste)

2. Drain linguine well. Add 1 tbs. of olive oil, garlic and stir. Add a pinch of sea salt and black pepper. Mix well.

3. Add peppers, onion, broccoli and zucchini. Refrigerate pasta.

4. When ready to serve, remove from refrigerator and add parmesan cheese. Stir well.


6 large portobello mushrooms  (stem and gills removed)
6 tbsp. balsamic vinegar
1/2 cup extra-virgin olive oil, divided
sea salt and freshly ground black pepper
1 1/2 cups fresh bread crumbs
1 cup grated Parmesan
3 tbsp. freshly chopped parsley leaves
2 tbsp. freshly chopped basil leaves
6 slices of fresh mozzarella cheese


Preheat oven to 400 degrees.

  1. Toss the portabellas in the balsamic vinegar, 1/4 cup of olive oil, sea salt and pepper, to taste. Arrange the mushrooms on a baking sheet and roast in the oven for about 10 minutes. Remove from the oven and let cool.

2. While the mushrooms are cooling mix together the bread crumbs, parmesan, parsley, basil and               the remaining 1/4 cup olive oil.

3. Stuff the bread crumb mixture into each mushroom. Return mushrooms to oven for 7 minutes. Remove from oven. Put a slice of mozzarella cheese on top. Return to oven for about 5 minutes. Cheese should be melted and bubbly.

*Optional: You can put some sauteed peppers on top, if you wish. (See photo.)




1 pound fresh green beans, washed and trimmed

1/2 cup water

1/4 cup Italian-style seasoned bread crumbs

1/4 cup olive oil salt and pepper to taste

1/4 teaspoon garlic powder

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1/4 cup grated Parmesan cheese


  1. Combine green beans and 1/2 cup water in a medium pot. Cover, and bring to boil. Reduce heat to medium, and let beans cook for 10 minutes, or until tender. Drain well.
  2. Place beans in a medium serving bowl, and mix in bread crumbs, olive oil, salt, pepper, garlic powder, oregano and basil.
  3. Toss mixture until the beans are coated. Sprinkle with Parmesan cheese, and serve.

Pesto Tortellini



1 lb. frozen or fresh tortellini (tricolor is nice)

2 cups fresh basil leaves (no stems)

2 tablespoons pine nuts or walnuts

2 large cloves garlic

½ cup extra-virgin olive oil

½ cup freshly grated parmesan cheese


  1. Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced. With the machine running slowly drizzle in the oil and process until the mixture is smooth. Add the cheese and process very briefly, just long enough to combine.
  2. Boil tortellini according to directions. Drain well when done.
  3. Pour pesto sauce on top and mix well. Serve warm.



3 Heirloom Tomatoes (different colors if you want)

1/2 cup plain bread crumbs

3/4 cup parmesan cheese

olive oil

basil leaves (cut into pieces, about 8 leaves)


Preheat oven to 350 degrees.

  1. Slice all tomatoes. (about 1/4 inch thick)
  2. In a large baking dish, put 2 tbsp. of olive oil.
  3. Place tomatoes in baking dish.
  4. Sprinkle bread crumbs evenly on top.
  5. Sprinkle parmesan cheese on top.
  6. Sprinkle basil leaves on top.
  7. Drizzle olive oil on top evenly.
  8. Bake in oven for about 15-17 minutes.

Serve hot.

Penne Mozzarella and Basil




1 lb. pasta (your choice)

1/2 lb. piece fresh mozzarella (cut into bit size pieces) *room temperature

12 pieces of large basil leaves (torn into pieces)

4 large plum tomatoes (chopped)

3 cloves of garlic (minced)

1 tsp. red pepper flakes (optional)

2 tbsp. olive oil

fresh grated parmesan cheese


1. In a large skillet, put olive oil and garlic. Brown garlic for a minute and add tomatoes.

2. Cook tomatoes until tender. (about 5 minutes)

3. Cook pasta to desired taste. Drain pasta well.

4. Put tomatoes on top of pasta. Add mozzarella and basil. Mix well. *red pepper flakes optional

5. Put a generous helping of parmesan cheese. Stir together and serve.




4 large tomatoes (sliced)

8 slices of muenster cheese

2 large avocados (sliced)

parmesan cheese

2 tbsp. olive oil


Preheat oven to 400 degrees,

1. In a baking pan, put 2 tbsp. of olive oil.

2. Put a slice of tomato , avocado on top, and then top with a slice of muster cheese.

3. Sprinkle parmesan cheese on top.

4. Bake in oven for 7 minutes or until cheese is melted.

Parmesan Meatballs With Broccoli Rabe



1 lb. ground chopped meat

1 cup parmesan cheese (grated)

2 cloves of garlic (minced)

1 egg (beaten)

1/2 tsp. black pepper

olive oil

1 1/2 lbs. broccoli rabe (cleaned, rinsed and drained well)

2 cloves of garlic (chopped)

1 tsp. sea salt

olive oil


1. In a large bowl, mix chopped meat, parmesan cheese, minced garlic, egg and black pepper. Mix well.

2. Use a heaping tablespoon of chopped meat and make round meatballs.

3. In a large skillet, put 3 tbsp. of olive oil.

4. Fry meatballs on all sides for a total of 5-6 minutes. Meatballs should be well browned.

5. Set meatballs to the side.

6. In a large pot of boiling water, cook broccoli rabe for 5 minutes and drain well.

7. In a large skillet, put chopped garlic with 3 tbsp. of olive oil. Brown garlic for a minute and add broccoli rabe. Sprinkle sea salt. Stir and cook until broccoli rabe becomes tender. (about 8-10 minutes)

8. Add meatballs to the broccoli rabe skillet. Make sure meatballs are heated through.

Serve hot.




1 lb. box bowtie pasta

1 lb. fresh spinach

1 cup cherry tomatoes

1 cup shaved parmesan cheese

olive oil


1. Boil pasta until desire taste. Drain well.

2. In a large skillet put 1 tbsp. olive oil. Sauté spinach for only 1 minute. (very quickly) remove and let cool.

3. In a large bowl, put cooked pasta, spinach, cherry tomatoes and shaved parmesan. Mix together.

4. Refrigerate for about 2 hours before serving.