Mushrooms With Garlic Butter

READY IN: 25mins
Recipe by Aaliyah's&Aaron'sMum

A simple dish full of flavour. Serve with crusty bread to mop up the garlicky buttery juices..

Top Review by Andi of Longmeadow Farm

Just made these for myself, as a mushroom treat on a very cold day in January. I adore mushrooms, and cooked even better! These roasted out beautifully, and were just so darn tasty, I wish I had made more then one serving. Stupid, huh? I increased the parsley (1 1/2 teaspoons) and used fresh garlic (a small clove - minced). I also chopped the stems and mixed them right into the parsley butter, and used some lemon-pepper seasoning in place of the lemon, as I didn't have any, except a little bit. Beautiful and so good, you need to make more then I did. Will make these again, soon!

Ingredients Nutrition

Directions

  1. Pre-heat oven to gas mark 7/425F/220°C.
  2. Prepare the mushrooms by simply wiping them with a kitchen towel, then pull off the stalks but don't discard them.
  3. In a small bowl, add in the crushed garlic, butter and stir in the chopped parsley, lemon juice and season with salt and pepper and give it a good stir.
  4. Arrange the mushrooms, skin side down, in a roasting tin with the stalks arranged amongst them.
  5. Spoon a little of the garlic-butter mixture into each cap and spread the remaining mixture over the stalks as well.
  6. Place the dish on the top shelf of the pre-heated oven and bake for 10-15 minutes until the butter is sizzling and the mushrooms look slightly roasted.
  7. Serve straight from the oven.

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