One of the tastiest, and most popular, ways to eat mushrooms is with lots of butter and garlic! Sauted, grilled, or roasted, they taste amazing, and they go well as a side-dish with just about anything.
This recipe does call for butter, but only enough to get that great taste. Not too much to kill you with fats. And, although the flavors are magnificient you’ll love that this dish is very healthy – not loaded with calories or fat.
Roasted Garlic Mushrooms
Author: Melinda
Recipe type: Appetizer
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 4-6
Appetizer that goes great with any meal. Substitutions: The mushrooms can be any that you enjoy, but should be easy to lay upside down in the pan, with the stalks up. Some great choices are white, baby bella, oyster, and shiitake - or a combination of more than one is fun. You can remove the bread crumbs without losing much, to lose the extra carbs. Also, adding capers to the mix before baking makes a great addition.
Ingredients
- 18 large mushrooms, about ¾ lb., with stalks cut level
- 3 tbsp olive oil
- ¼ cup unsalted butter, softened
- 4-5 cloves garlic, chopped finely
- 2 tbsp fresh thyme, chopped
- squeeze of fresh lemon juice
- salt and ground black pepper to taste
- ¼ cup breadcrumbs
- splash of white wine (optional)
- dash of dried chile flakes or chile powder (optional)
Instructions
- Preheat the oven to 400F.
- Lightly fry the mushrooms, cap-side down, in hot oil for 30 seconds.
- Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.
- Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top.
- Cook in the oven for 10 minutes.
Nutrition Information
Serving size: 4 Calories: 100 Sugar: 0 Protein: 3.5 g
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