RECIPE SUBMITTED BY Mary Brentnall
My new favorite mushroom dish; hubby won’t eat these so I didn’t have to share. I didn’t have any fresh thyme so I used dried. I cannot believe I ate the whole dish.
from Sharon North Brooks’s post in Heavenly Recipes
Roasted Garlic Mushrooms
16 even-sized open cup mushrooms, stalks cut level
3 tbsp Olive Oil
75g unsalted butter, softened
3 cloves garlic, chopped very finely
2 tbsp fresh thyme chopped
1 1/2 tbsp lemon juice
salt and freshly ground black pepper to taste
50g fresh breadcrumbs
Preheat the oven to 200C/400F/gas mark 6. Lightly fry the mushrooms, cap-side down, in hot oil for 20 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. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.
My new favorite mushroom dish; hubby won’t eat these so I didn’t have to share. I didn’t have any fresh thyme so I used dried. I cannot believe I ate the whole dish.
from Sharon North Brooks’s post in Heavenly Recipes
Roasted Garlic Mushrooms
16 even-sized open cup mushrooms, stalks cut level
3 tbsp Olive Oil
75g unsalted butter, softened
3 cloves garlic, chopped very finely
2 tbsp fresh thyme chopped
1 1/2 tbsp lemon juice
salt and freshly ground black pepper to taste
50g fresh breadcrumbs
Preheat the oven to 200C/400F/gas mark 6. Lightly fry the mushrooms, cap-side down, in hot oil for 20 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. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.
If you enjoyed this article, please consider sharing it!
