20 Delicious Parmesan Cheese Recipes for Every Occasion

Kickstart your culinary creativity with our roundup of 20 Delicious Parmesan Cheese Recipes for Every Occasion! Whether you’re whipping up a quick weeknight dinner, seeking seasonal favorites, or craving some comfort food, Parmesan cheese adds that perfect touch of savory goodness. Dive into this collection and discover how versatile and irresistible Parmesan can be in your kitchen. Let’s get cooking!

Parmesan Crusted Chicken

Glistening under a golden crust, this Parmesan Crusted Chicken offers a sublime blend of crispiness and tenderness, perfect for elevating a weeknight dinner to a gourmet experience.

Ingredients

• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 cup freshly grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1/4 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp clarified butter
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Season the chicken breasts evenly with salt, pepper, garlic powder, and smoked paprika.
3. Dredge each chicken breast in flour, shaking off any excess, to ensure a light coating.
4. Dip the floured chicken into the beaten eggs, allowing any excess to drip off for an even layer.
5. Combine the Parmesan cheese and panko breadcrumbs in a shallow dish, then press the chicken into the mixture, coating both sides thoroughly.
6. Heat the clarified butter in a large skillet over medium-high heat until shimmering but not smoking.
7. Cook the chicken for 2-3 minutes per side, or until the crust is golden brown and crispy.
8. Transfer the chicken to the prepared baking sheet and bake for 10-12 minutes, or until the internal temperature reaches 165°F (74°C).
9. Let the chicken rest for 5 minutes before slicing to retain its juices.

Best served immediately, the Parmesan Crusted Chicken boasts a delectably crispy exterior with a moist, flavorful interior. Pair it with a light arugula salad or roasted vegetables for a balanced meal that delights the senses.

Garlic Parmesan Roasted Potatoes

Zesty and aromatic, these Garlic Parmesan Roasted Potatoes are a testament to the beauty of simplicity, transforming humble spuds into a dish that’s both rustic and refined. Perfectly golden and crisp on the outside, yet tender within, they’re a versatile side that complements everything from weeknight dinners to festive gatherings.

Ingredients

• 2 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
• 3 tbsp extra-virgin olive oil
• 4 cloves garlic, minced
• 1/2 cup freshly grated Parmesan cheese
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh rosemary, finely chopped

Instructions

1. Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, toss the potato cubes with extra-virgin olive oil until evenly coated.
3. Add the minced garlic, sea salt, and black pepper to the bowl, tossing again to ensure the potatoes are well seasoned.
4. Spread the potatoes in a single layer on the prepared baking sheet, ensuring they’re not crowded to allow for even roasting.
5. Roast in the preheated oven for 25 minutes, then flip the potatoes with a spatula for uniform browning.
6. Sprinkle the freshly grated Parmesan cheese and chopped rosemary over the potatoes, returning them to the oven for an additional 10 minutes, or until the cheese is melted and golden.
7. For an extra crispy finish, broil the potatoes on high for the last 2-3 minutes, watching closely to prevent burning.

Perfectly crisp and golden, these Garlic Parmesan Roasted Potatoes offer a delightful contrast of textures, with the earthy aroma of rosemary and the umami richness of Parmesan elevating them beyond the ordinary. Serve them alongside a juicy roast or as a standout component of a vegetarian feast, perhaps with a dollop of crème fraîche for a touch of luxury.

Parmesan Cheese Pasta

Heavenly in its simplicity yet profound in flavor, Parmesan Cheese Pasta is a testament to the elegance of Italian cuisine, where quality ingredients speak volumes. This dish, with its creamy texture and nutty undertones, is a celebration of minimalism and taste.

Ingredients

• 8 oz high-quality durum wheat pasta
• 1/2 cup unsalted butter, clarified
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 cup reserved pasta water
• 1/2 tsp freshly ground black pepper
• 1/4 tsp finely ground sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, melt the clarified butter in a large skillet over medium heat until it just begins to foam, about 2 minutes.
3. Reserve 1/4 cup of pasta water, then drain the pasta thoroughly.
4. Transfer the drained pasta to the skillet with the butter, tossing gently to coat each strand evenly.
5. Remove the skillet from heat and gradually sprinkle in the grated Parmigiano-Reggiano, stirring constantly to create a smooth, emulsified sauce.
6. Add the reserved pasta water, a tablespoon at a time, to adjust the sauce’s consistency to your liking.
7. Season with freshly ground black pepper and finely ground sea salt, stirring to combine.
8. Serve immediately, garnished with an extra sprinkle of Parmigiano-Reggiano and a twist of black pepper for an elegant finish.

Velvety and rich, this Parmesan Cheese Pasta boasts a luxurious texture that clings to each strand of pasta, offering a harmonious blend of savory and nutty flavors. For a touch of greenery, serve alongside a crisp arugula salad dressed in lemon vinaigrette to cut through the richness.

Parmesan Herb Bread

Delightfully aromatic and irresistibly golden, this Parmesan Herb Bread is a testament to the art of baking, blending the nuttiness of aged Parmesan with the freshness of garden herbs for a loaf that’s as visually stunning as it is delicious.

Ingredients

• 3 cups all-purpose flour, sifted
• 1 tbsp granulated sugar
• 1 tsp kosher salt
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water (110°F)
• 2 tbsp extra-virgin olive oil
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp finely chopped fresh rosemary
• 1 tbsp finely chopped fresh thyme

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour, granulated sugar, and kosher salt. Whisk to blend evenly.
2. Dissolve the active dry yeast in warm water (110°F) and let stand for 5 minutes until frothy, indicating activation.
3. Pour the yeast mixture and extra-virgin olive oil into the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Tip: The dough should pass the windowpane test when stretched.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough and gently fold in the freshly grated Parmesan cheese, chopped rosemary, and thyme until evenly distributed.
7. Shape the dough into a round loaf and place on a parchment-lined baking sheet. Cover and let rise for another 30 minutes.
8. Preheat the oven to 375°F. Bake the bread for 25-30 minutes until golden brown and sounds hollow when tapped on the bottom.
9. Transfer to a wire rack to cool for at least 10 minutes before slicing. Tip: For a crispier crust, brush the loaf with melted butter immediately after baking.

Marvel at the bread’s crisp exterior giving way to a soft, herb-infused interior, perfect for tearing apart and sharing. Serve warm alongside a drizzle of olive oil or as the foundation for an artisan sandwich.

Parmesan Truffle Fries

Just imagine the perfect harmony of crispy, golden fries elevated with the luxurious aroma of truffle and the sharp, nutty flavor of Parmesan. This dish transforms the humble potato into a gourmet experience, ideal for impressing guests or indulging in a solo treat.

Ingredients

• 2 large russet potatoes, cut into 1/4-inch thick fries
• 3 tablespoons clarified butter, melted
• 1 tablespoon white truffle oil
• 1/2 cup finely grated Parmigiano-Reggiano cheese
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh parsley

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the cut potatoes with melted clarified butter until evenly coated.
3. Spread the fries in a single layer on the prepared baking sheet, ensuring they do not touch for maximum crispiness.
4. Bake for 25-30 minutes, flipping halfway through, until the fries are golden brown and crispy.
5. While the fries are still hot, drizzle them with white truffle oil and sprinkle with Parmigiano-Reggiano, sea salt, and black pepper.
6. Garnish with chopped fresh parsley before serving.

Offering a sublime crunch with each bite, these Parmesan Truffle Fries boast a rich umami depth from the truffle oil and cheese. Serve them alongside a creamy aioli or as a decadent topping to a gourmet burger for an unforgettable meal.

Parmesan Crusted Salmon

Whispering of the sea and the richness of the earth, this Parmesan Crusted Salmon marries the delicate, buttery texture of fresh salmon with a golden, crisp crust of aged Parmesan, creating a symphony of flavors that dance elegantly on the palate.

Ingredients

• 4 (6-ounce) skin-on salmon fillets
• 1 cup freshly grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 2 tablespoons clarified butter, melted
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh lemon zest
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil

Instructions

1. Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the grated Parmesan, panko breadcrumbs, melted clarified butter, Dijon mustard, lemon zest, smoked paprika, sea salt, and black pepper, stirring until the mixture resembles coarse sand.
3. Pat the salmon fillets dry with paper towels to ensure the crust adheres properly.
4. Brush the top of each salmon fillet lightly with extra-virgin olive oil.
5. Evenly divide the Parmesan mixture among the fillets, pressing gently to form a cohesive crust.
6. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the salmon flakes easily with a fork.
7. For an extra crisp crust, broil the salmon for the final 1-2 minutes of cooking, watching closely to prevent burning.

Juxtaposing the crisp, savory crust against the tender, flaky salmon beneath, this dish offers a textural contrast that is nothing short of divine. Serve atop a bed of wilted spinach or alongside roasted fingerling potatoes for a meal that is as visually stunning as it is delicious.

Parmesan Garlic Butter Shrimp

Yieldingly tender and bursting with flavor, this Parmesan Garlic Butter Shrimp is a sublime dish that marries the richness of butter with the sharpness of Parmesan and the aromatic allure of garlic, creating a symphony of flavors that’s both luxurious and comforting.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 3 tbsp clarified butter
• 4 garlic cloves, finely minced
• 1/2 cup freshly grated Parmesan cheese
• 1 tbsp fresh lemon juice
• 1/4 tsp crushed red pepper flakes
• 2 tbsp fresh parsley, finely chopped
• Sea salt, to taste

Instructions

1. In a large skillet, heat clarified butter over medium heat until it shimmers, about 2 minutes.
2. Add minced garlic to the skillet, sautéing until fragrant and lightly golden, approximately 1 minute, being careful not to burn.
3. Increase heat to medium-high, add shrimp in a single layer, and cook for 2 minutes per side until they turn pink and opaque.
4. Sprinkle crushed red pepper flakes over the shrimp, stirring gently to incorporate.
5. Remove skillet from heat, drizzle with fresh lemon juice, and toss to combine.
6. Immediately sprinkle grated Parmesan cheese over the shrimp, allowing the residual heat to melt the cheese slightly.
7. Garnish with chopped fresh parsley and a pinch of sea salt before serving.

Succulent and richly flavored, the shrimp boast a perfect balance of garlicky warmth and cheesy decadence, with a hint of citrus brightness. Serve atop a bed of al dente linguine or alongside a crisp, green salad for a meal that’s as visually appealing as it is delicious.

Parmesan Zucchini Chips

Lusciously crisp and golden, these Parmesan Zucchini Chips offer a sophisticated twist on a summer favorite, marrying the delicate freshness of zucchini with the rich, umami depth of aged Parmesan.

Ingredients

• 2 medium zucchinis, thinly sliced into 1/8-inch rounds
• 1 cup finely grated aged Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup all-purpose flour
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons clarified butter, melted

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a shallow bowl, combine the Parmesan cheese, panko breadcrumbs, garlic powder, smoked paprika, sea salt, and black pepper.
3. Place the flour in a separate shallow bowl and the lightly beaten eggs in another.
4. Dip each zucchini round first into the flour, shaking off any excess, then into the eggs, and finally into the Parmesan mixture, pressing gently to adhere.
5. Arrange the coated zucchini rounds in a single layer on the prepared baking sheet and drizzle with melted clarified butter.
6. Bake for 15-20 minutes, or until the chips are golden and crisp, flipping halfway through to ensure even browning.
7. Remove from the oven and let cool on the baking sheet for 5 minutes to crisp further.

Savory and satisfying, these chips boast a perfect crunch with a melt-in-your-mouth center. Serve them as an elegant appetizer with a drizzle of truffle oil or alongside a crisp, chilled rosé for a summer soirée.

Parmesan Risotto

Mastering the art of Parmesan Risotto begins with understanding the delicate balance between creamy texture and al dente grains, a dish that embodies the essence of Italian comfort with a touch of elegance.

Ingredients

• 1 cup Arborio rice
• 4 cups homemade chicken stock, kept at a simmer
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil
• 1 small shallot, finely minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a heavy-bottomed saucepan, heat the olive oil and 1 tbsp of butter over medium heat until the butter is fully melted.
2. Add the minced shallot and sauté until translucent, about 3 minutes, ensuring it doesn’t brown.
3. Stir in the Arborio rice, coating each grain with the fat, and toast lightly for 2 minutes until the edges become slightly translucent.
4. Pour in the white wine, stirring constantly until the liquid is fully absorbed, about 2 minutes.
5. Begin adding the simmering chicken stock, one ladle at a time, stirring frequently and allowing each addition to be nearly absorbed before adding the next, for about 18 minutes.
6. Test the rice for doneness; it should be creamy yet firm to the bite. Remove from heat.
7. Stir in the remaining 1 tbsp of butter, Parmesan cheese, salt, and pepper until the risotto achieves a velvety consistency.
8. Let the risotto rest for 2 minutes before serving to allow the flavors to meld beautifully.

Just as the perfect risotto should be, this Parmesan version offers a harmonious blend of creamy and cheesy notes, with a subtle hint of wine. Serve it as a luxurious main or alongside a crisp, green salad for a contrast in textures.

Parmesan Spinach Artichoke Dip

Glistening with a golden hue, this Parmesan Spinach Artichoke Dip is a harmonious blend of creamy textures and vibrant flavors, perfect for elevating any gathering with its sophisticated yet comforting appeal.

Ingredients

• 1 cup heavy cream
• 1 cup grated Parmesan cheese, freshly sourced
• 1 cup artichoke hearts, finely chopped
• 1 cup spinach leaves, tightly packed and finely chopped
• 2 cloves garlic, minced
• 1/2 cup cream cheese, room temperature
• 1/4 cup mayonnaise
• 1 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly melted and bubbly dip.
2. In a medium saucepan over low heat, melt the clarified butter, then add the minced garlic, sautéing until fragrant, about 1 minute.
3. Gradually whisk in the heavy cream, ensuring a smooth consistency before adding the cream cheese and mayonnaise, stirring until fully incorporated.
4. Fold in the Parmesan cheese, sea salt, black pepper, and red pepper flakes, stirring continuously until the cheese is melted and the mixture is homogenous.
5. Add the finely chopped artichoke hearts and spinach to the saucepan, mixing well to ensure even distribution throughout the dip.
6. Transfer the mixture to a baking dish, smoothing the top with a spatula for an even bake.
7. Bake in the preheated oven for 20-25 minutes, or until the top is lightly golden and the edges are bubbling.
8. Let the dip rest for 5 minutes before serving to allow the flavors to meld beautifully.

Unveil a dip that boasts a velvety texture with a delightful contrast from the artichoke and spinach, offering a rich, cheesy flavor with a subtle kick. Serve alongside artisan bread or crisp vegetables for an elegant appetizer that promises to impress.

Parmesan Roasted Brussels Sprouts

Few dishes can transform the humble Brussels sprout into a show-stopping side quite like Parmesan Roasted Brussels Sprouts. With their golden edges and nutty, cheesy crust, these sprouts are a testament to the magic of high-heat roasting.

Ingredients

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup finely grated Parmesan cheese
• 1 tablespoon fresh lemon juice

Instructions

1. Preheat the oven to 425°F (218°C) and position a rack in the center.
2. In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper until evenly coated.
3. Spread the sprouts in a single layer on a rimmed baking sheet, cut sides down, to ensure maximum caramelization.
4. Roast for 20 minutes, then sprinkle the Parmesan cheese evenly over the sprouts. Tip: For an extra crispy cheese layer, press the cheese lightly onto the sprouts.
5. Return to the oven and roast for an additional 5-7 minutes, or until the cheese is melted and golden brown.
6. Transfer the sprouts to a serving dish and drizzle with fresh lemon juice. Tip: The acidity of the lemon juice brightens the rich flavors of the dish.
7. Serve immediately. Tip: For a festive touch, garnish with lemon zest or a sprinkle of flaky sea salt.

Not only do these Parmesan Roasted Brussels Sprouts boast a delightful contrast of crispy and tender textures, but their umami-rich flavor profile also makes them a versatile companion to roasted meats or a standout vegetarian option. Consider serving them atop a creamy polenta for a comforting winter meal.

Parmesan Meatballs

Nothing elevates a simple meal quite like the rich, savory depth of Parmesan Meatballs, a dish that marries the rustic charm of Italian cooking with the refined elegance of gourmet cuisine. These tender orbs, infused with the nutty complexity of aged Parmesan and the subtle warmth of garlic, promise to transform any dinner into a celebration of flavor.

Ingredients

• 1 lb ground beef, 80% lean
• 1/2 cup finely grated aged Parmesan cheese
• 1/4 cup breadcrumbs, preferably panko
• 1 large pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp extra virgin olive oil
• 1/4 cup whole milk
• 1 tbsp fresh parsley, finely chopped

Instructions

1. In a large mixing bowl, combine the ground beef, grated Parmesan, breadcrumbs, lightly beaten egg, minced garlic, sea salt, and black pepper. Mix gently with your hands until just combined to avoid overworking the meat.
2. Gradually add the whole milk to the mixture, ensuring it’s fully incorporated for moisture. Tip: Chilling the mixture for 15 minutes before forming meatballs helps them hold their shape better.
3. Form the mixture into 1.5-inch balls, rolling them gently between your palms to ensure they’re compact but not too tight.
4. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering. Add the meatballs in batches, ensuring they’re not overcrowded, to allow for even browning.
5. Cook the meatballs for about 4 minutes per side, or until they develop a golden-brown crust and reach an internal temperature of 160°F. Tip: Resist the urge to move them around too much; letting them sear undisturbed ensures a perfect crust.
6. Transfer the cooked meatballs to a plate lined with paper towels to drain any excess oil, then sprinkle with freshly chopped parsley before serving. Tip: For an extra layer of flavor, deglaze the pan with a splash of white wine and drizzle the reduction over the meatballs.

Hearty yet sophisticated, these Parmesan Meatballs boast a melt-in-your-mouth texture and a flavor profile that’s both robust and nuanced. Serve them atop a bed of creamy polenta or nestled in a crusty baguette for a sandwich that sings with Italian flair.

Parmesan Asparagus

On a crisp spring evening, nothing complements the season’s bounty quite like a dish of Parmesan Asparagus, where the earthy spears meet the nutty richness of aged cheese in a harmonious blend.

Ingredients

• 1 pound fresh asparagus spears, trimmed
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup finely grated Parmesan cheese
• 1 teaspoon lemon zest, finely grated

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it reaches the perfect temperature for roasting.
2. Arrange the trimmed asparagus spears in a single layer on a baking sheet, allowing each spear ample space to roast evenly.
3. Drizzle the asparagus with extra-virgin olive oil, ensuring each spear is lightly coated for a golden finish.
4. Sprinkle the asparagus with sea salt and freshly ground black pepper, adjusting the seasoning to highlight the natural flavors of the dish.
5. Roast in the preheated oven for 12-15 minutes, until the asparagus is tender yet crisp, with lightly caramelized edges.
6. Remove the baking sheet from the oven and immediately sprinkle the roasted asparagus with finely grated Parmesan cheese, allowing the residual heat to melt the cheese slightly.
7. Garnish with finely grated lemon zest for a bright, citrusy note that cuts through the richness of the cheese.

Perfectly roasted Parmesan Asparagus offers a delightful contrast of textures, from the crisp-tender spears to the creamy, melted cheese. Serve it alongside a grilled protein or as part of a vibrant spring salad for a dish that celebrates the season’s flavors.

Parmesan Cauliflower Steaks

Transform your weeknight dinner with these Parmesan Cauliflower Steaks, a dish that marries the earthy sweetness of cauliflower with the rich, umami depth of aged Parmesan. This elegant yet approachable recipe promises a delightful contrast of textures and flavors, perfect for those seeking a sophisticated vegetarian option.

Ingredients

• 1 large head of cauliflower, trimmed and cut into 1-inch thick steaks
• 3 tablespoons extra-virgin olive oil
• 1/2 cup finely grated aged Parmesan cheese
• 1 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter, clarified
• 1 tablespoon fresh thyme leaves

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. Brush both sides of each cauliflower steak with extra-virgin olive oil, ensuring even coverage for optimal browning.
3. In a small bowl, combine the grated Parmesan, smoked paprika, sea salt, and black pepper. Sprinkle this mixture evenly over the cauliflower steaks, pressing gently to adhere.
4. Heat clarified butter in a large skillet over medium-high heat until shimmering. Carefully add the cauliflower steaks, searing for 3-4 minutes per side until golden brown.
5. Transfer the seared cauliflower steaks to the prepared baking sheet and roast in the preheated oven for 15-20 minutes, or until the cauliflower is tender when pierced with a fork.
6. Garnish with fresh thyme leaves before serving to add a bright, herbal note that complements the richness of the Parmesan.

Offering a crisp exterior and a tender, flavorful interior, these Parmesan Cauliflower Steaks are a testament to the beauty of simple ingredients elevated through careful preparation. Serve them atop a bed of wild arugula for a peppery contrast or alongside a creamy polenta for a comforting, hearty meal.

Parmesan Garlic Knots

Nothing elevates a simple meal quite like the aromatic allure of freshly baked Parmesan Garlic Knots, their golden surfaces glistening with a savory blend of garlic-infused butter and aged Parmesan. These knots, with their tender interiors and crisp exteriors, are a testament to the beauty of combining quality ingredients with timeless technique.

Ingredients

• 1 lb pizza dough, homemade or store-bought
• 1/4 cup unsalted butter, clarified
• 4 cloves garlic, finely minced
• 1/4 cup Parmesan cheese, freshly grated
• 1 tbsp Italian parsley, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for an effortless release.
2. On a lightly floured surface, roll the pizza dough into a 12-inch rectangle, then cut into 12 even strips for uniform knots.
3. Twist each strip into a knot, tucking the ends underneath to secure, and place them on the prepared baking sheet, spacing 2 inches apart.
4. In a small saucepan over low heat, melt the clarified butter, then stir in the minced garlic, cooking for 1 minute until fragrant but not browned to preserve its delicate flavor.
5. Brush each knot generously with the garlic butter mixture, ensuring every nook is coated for maximum flavor.
6. Sprinkle the knots with freshly grated Parmesan, sea salt, and black pepper, then bake for 15-18 minutes until golden and puffed.
7. Remove from the oven and immediately garnish with chopped Italian parsley for a fresh, colorful finish.

Knots emerge from the oven with a delightful contrast of textures—crispy on the outside, soft and airy within, each bite bursting with the rich, umami depth of Parmesan and the sharp zest of garlic. Serve them warm alongside a marinara dipping sauce or as an elegant accompaniment to a charcuterie board for a touch of homemade sophistication.

Parmesan Eggplant Parmesan

Perfectly layered with crisp, golden breadcrumbs and melted Parmesan, this Eggplant Parmesan transforms the humble vegetable into a decadent, savory masterpiece. Each slice of eggplant is tender yet firm, offering a delightful contrast to the rich, tomato-infused sauce and creamy mozzarella.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 3 pasture-raised eggs, lightly beaten
• 2 cups Italian-style breadcrumbs
• 1 cup grated Parmesan cheese
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup extra-virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh basil, finely chopped

Instructions

1. Preheat the oven to 375°F and lightly grease a baking sheet with olive oil.
2. Season the eggplant slices with sea salt and let them sit for 15 minutes to draw out moisture, then pat dry with paper towels.
3. Dredge each eggplant slice in flour, shaking off excess, then dip into the beaten eggs, and finally coat with a mixture of breadcrumbs and Parmesan cheese.
4. Heat olive oil in a large skillet over medium heat and fry the breaded eggplant slices until golden brown, about 3 minutes per side. Transfer to the prepared baking sheet.
5. Spread a thin layer of marinara sauce over each eggplant slice, sprinkle with mozzarella cheese, and top with a pinch of fresh basil.
6. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.
7. Let the Eggplant Parmesan rest for 5 minutes before serving to allow the flavors to meld beautifully.

Lusciously layered with a harmonious blend of textures and flavors, this dish pairs wonderfully with a crisp, green salad or a glass of robust red wine. The eggplant’s natural sweetness shines through, complemented by the tangy marinara and the rich, melted cheeses.

Parmesan Stuffed Mushrooms

Offering a delightful blend of earthy flavors and creamy richness, Parmesan Stuffed Mushrooms are a sophisticated appetizer that promises to impress. These bite-sized treasures, with their golden, crispy tops and tender interiors, are perfect for elevating any gathering.

Ingredients

• 24 large white mushrooms, stems removed and reserved
• 1/4 cup clarified butter
• 1/2 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1/2 cup finely chopped mushroom stems
• 1/2 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese, plus extra for topping
• 1/4 cup heavy cream
• 1 tbsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. In a skillet over medium heat, melt the clarified butter. Add the onion and garlic, sautéing until translucent, about 3 minutes.
3. Add the chopped mushroom stems to the skillet, cooking until softened, approximately 5 minutes. Tip: Ensure the mixture is dry to prevent soggy mushrooms.
4. Remove from heat and stir in the panko breadcrumbs, Parmesan cheese, heavy cream, thyme, salt, and pepper until well combined.
5. Generously fill each mushroom cap with the stuffing mixture, then sprinkle additional Parmesan cheese on top.
6. Bake for 20 minutes, or until the mushrooms are tender and the tops are golden brown. Tip: For an extra crispy top, broil for the last 2 minutes.
7. Let cool for 5 minutes before serving to allow the flavors to meld. Tip: Serve on a warm platter to maintain temperature.

Perfectly balanced, these mushrooms offer a crispy exterior with a moist, flavorful filling. For a festive touch, garnish with a sprinkle of fresh thyme or serve alongside a light arugula salad.

Parmesan Polenta

Gracefully blending the rustic charm of Italian cuisine with a touch of modern elegance, Parmesan polenta stands as a testament to the beauty of simplicity. This creamy, comforting dish, enriched with the sharpness of aged Parmesan, transforms humble cornmeal into a luxurious side or a hearty base for your favorite toppings.

Ingredients

• 4 cups of whole milk
• 1 cup of coarse-ground polenta
• 1/2 cup of freshly grated Parmesan cheese
• 2 tbsp of unsalted butter
• 1 tsp of fine sea salt
• 1/4 tsp of freshly ground black pepper

Instructions

1. In a heavy-bottomed saucepan, gently heat the whole milk over medium heat until it begins to steam, about 5 minutes, stirring occasionally to prevent a skin from forming.
2. Gradually whisk in the coarse-ground polenta, ensuring no lumps form, then reduce the heat to low. Tip: A steady, slow pour while whisking continuously guarantees a smooth texture.
3. Cook the polenta, stirring frequently with a wooden spoon, for 25-30 minutes until the grains are tender and the mixture has thickened to a creamy consistency. Tip: The polenta should pull away from the sides of the pan when stirred.
4. Remove the saucepan from the heat and stir in the freshly grated Parmesan cheese, unsalted butter, fine sea salt, and freshly ground black pepper until fully incorporated and the mixture is velvety. Tip: For an extra layer of flavor, consider adding a pinch of nutmeg or a splash of truffle oil.
5. Serve immediately while warm, or for a firmer texture, spread the polenta into a greased baking dish, let it cool, then slice and grill or fry.

The resulting Parmesan polenta boasts a luxuriously creamy texture with a rich, cheesy flavor that pairs beautifully with roasted vegetables, braised meats, or a simple drizzle of olive oil. Transform leftovers into crispy polenta cakes for a delightful next-day treat.

Parmesan Tomato Soup

Brimming with the rich, comforting flavors of ripe tomatoes and aged Parmesan, this soup is a luxurious twist on a classic that promises to warm the soul and delight the palate.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons tomato paste
• 4 cups canned San Marzano tomatoes, crushed by hand
• 2 cups homemade chicken stock
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup fresh basil leaves, thinly sliced

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and red pepper flakes, cooking until fragrant, about 30 seconds.
4. Mix in the tomato paste and cook, stirring constantly, for 1 minute to deepen its flavor.
5. Pour in the crushed tomatoes and chicken stock, bringing the mixture to a simmer. Reduce heat to low and cook for 20 minutes, allowing the flavors to meld.
6. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
7. Stir in the heavy cream and Parmesan cheese until fully incorporated. Season with salt and pepper.
8. Simmer for an additional 5 minutes, then remove from heat. Tip: For a silkier texture, pass the soup through a fine-mesh sieve.
9. Garnish with fresh basil before serving. Tip: Serve with a drizzle of truffle oil for an extra layer of luxury.

Hearty yet refined, this Parmesan Tomato Soup boasts a velvety texture and a depth of flavor that’s both comforting and sophisticated. Pair it with a crusty artisanal bread or a crisp, green salad for a complete meal that’s sure to impress.

Parmesan Cheese Crisps

Few snacks strike the perfect balance between simplicity and sophistication quite like Parmesan Cheese Crisps. These golden, lacy rounds are a testament to the transformative power of heat on cheese, offering a crisp texture and a deeply savory flavor that’s irresistible.

Ingredients

• 2 cups finely grated Parmesan cheese (preferably aged 24 months)
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon smoked paprika

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, combine the finely grated Parmesan cheese with the freshly ground black pepper and smoked paprika, ensuring the spices are evenly distributed throughout the cheese.
3. Using a tablespoon measure, scoop mounds of the cheese mixture onto the prepared baking sheet, spacing them at least 2 inches apart to allow for spreading.
4. Gently flatten each mound with the back of the spoon to form a thin, even circle, about 2 inches in diameter.
5. Bake in the preheated oven for 5-7 minutes, or until the edges are golden brown and the centers are bubbly. Watch closely during the last minute to prevent burning.
6. Remove from the oven and let cool on the baking sheet for 2 minutes to firm up. Then, transfer the crisps to a wire rack to cool completely, which will ensure they crisp up perfectly.

Offering a delightful crunch with every bite, these Parmesan Cheese Crisps are a versatile treat that can be served as an elegant appetizer, a sophisticated salad topper, or simply enjoyed on their own. Their rich, umami-packed flavor pairs wonderfully with a crisp white wine or a light, fruity beer.

Conclusion

Zesty, versatile, and utterly delicious, this roundup of 20 Parmesan cheese recipes is your ticket to culinary creativity! Whether you’re whipping up a quick weeknight dinner or hosting a special gathering, there’s something here for every occasion. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the cheesy love on Pinterest. Happy cooking!

Bella Bacinos