Roasted Mushrooms & Parmesan Pudding With Tomato & Basil Sauce

Roasted mushrooms & parmesan pudding. Fun & luxurious but a great way to use up leftover mushrooms!

This is my version of an appetizer served at an iconic restaurant in Nantucket MA, that is no longer there.
It is a little retro now, but still lovely and fun to eat. You can make it lighter, as you can spray the vegetables before cooking rather than use heavy oils and use low-fat milk to make the parmesan pudding. I use the parmesan quite sparingly and still get enough flavor, as Mr. Winewithfood doesn’t like cheese, but he can still handle a lighter sprinkle. If you like a good hit of umami, then go a little heavy on the parmesan, as this is roasted mushrooms & parmesan pudding! Work that parmesan flavor!
I have been angling this towards what ingredients you have to hand, as this was how I decided to make it, looking at what was in the refrigerator and pantry, and planning the food from that!
You can also go all out and use portobello mushrooms, plum tomatoes, and the best parmesan that you can get!

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Roasted mushrooms with parmesan pudding is an interesting one to pair, as it has the umami flavors of the parmesan and you could go towards red with the mushrooms or white with the parmesan pudding. As an appetizer, I think leaning toward the parmesan pudding flavors, a vintage Champagne starts a special dinner perfectly! But if you would prefer a red, then Sangiovese will go well with the mushrooms, tomatoes, and basil.

MAKE IT LIGHTER: Spray the mushrooms with oil instead of drizziling. Use fat free milk. Replace the butter with low fat spread- preferably a buttermilk one.


2 Cups /500ml low fat milk
1/2 Cup/50g semolina
1/4 cup/25g grated fresh parmesan / dried parmesan or to taste
2 tbsp unsalted butter
Himalayan salt & pepper

MUSHROOMS & The Tomato Basil Sauce

14oz/400g mushrooms
Olive Oil (or spray)
2 cloves garlic, minced
2 tomatoes seeded and julienned
1/4 cup /60ml chicken stock
1 tbsp lemon juice
1 tsp chopped basil
1 tsp chopped oregano
Oregano sprigs to garnish

Boil the milk then whisk in the semolina & simmer for 20 minutes, whisking constantly. Blend the quantity of parmesan to taste and salt and pepper. Leave to one side to set while you prepare the mushrooms.


Heat oven to 325F/160C/140fan. Drizzle the oil over the mushrooms, sprinkle over the garlic, chopped herbs, salt & pepper & place in the oven for 10-15 minutes. Leave to cool slightly, while you prepare the sauce.
In a small saucepan, sweat the garlic, basil & tomatoes, then add the chicken stock. Bring to a boil then reduce the heat & whisk the butter in and emulsify. The whisk in the lemon juice, salt & pepper.

To serve, put the pudding on the plate, lay the mushrooms on and then the tomato sauce.