Prep 5 mins
Cook 15 mins
This recipe comes from a local supermarket where I live. They are known for their great food and customer service.
- 2 lbs fresh cleaned and stemmed mushrooms
- 4 tablespoons olive oil
- 5 tablespoons chili powder
- 2 garlic cloves, crushed
- 1 sprig fresh parsley
- Heat oil in a skillet and add the garlic. Cook for a few seconds and add mushrooms, chili powder, and parsley.
- Cook until mushrooms are tender.
Excellent! I love it, I halved the recipe but used the same amount of garlic. So good! Simple and so spicy! I had it with brown rice for a full dinner. Thanks for posting!
These are WONDERFUL!! I too used my minced garlic and I was very pleased that there are so few ingredients..always have them on hand..and they turn out absolutly WONDERFUL...a easy as can be recipe..with a wonderful flaver — Aug 12, 2006 edited to add..Made these Again last night..A good friend dropped in and since we visit in my kitchen anyway..she loved them almost as much as I did..she also wanted to add some cayanne pepper..so she did and thhey were good ... this is a very yummy do again and again recipe..just be careful not to eat them all your self which would be easy as they are that good
Can't go wrong with garlic & mushrooms - I like the added chili powder. I chopped my garlic and placed it inside the caps after I had browned it and the top rims of the mushrooms. Served as a side dish for brunch Thanks Chef Mommie for a keeper