Mushrooms With Garlic Butter

"A simple dish full of flavour. Serve with crusty bread to mop up the garlicky buttery juices.."
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Kim127 photo by Kim127
Ready In:




  • Pre-heat oven to gas mark 7/425F/220°C.
  • Prepare the mushrooms by simply wiping them with a kitchen towel, then pull off the stalks but don't discard them.
  • 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.
  • Arrange the mushrooms, skin side down, in a roasting tin with the stalks arranged amongst them.
  • Spoon a little of the garlic-butter mixture into each cap and spread the remaining mixture over the stalks as well.
  • 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.
  • Serve straight from the oven.

Questions & Replies

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  1. Andi 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!
  2. UmmBinat
    DH liked them. I found the flavor of lemon too strong in these but I did leave them to sit for an hour or so before baking. I'd give these 3 1/2 stars if I could
  3. CookingONTheSide
    I just LOVE mushrooms and stuffed mushrooms are even better! These were so good and flavorful! Delish! Thanks for sharing.
  4. Bergy
    Love garlic with mushrooms. I chopped the stemsand mixed them in with the butter, garlic & parsley. Then after stuffing the mushrooms I ran a little of the butter on the rims of each so they would brown nicely & Yum they did. I served them as a side dish with Brunch Eggs. Thanks, loved the recipe
  5. Kim127
    I love mushrooms so its no surprise that these were a big hit. Very easy to put together and they were awesome with some steaks we had. The garlic nicely enhances the mushrooms and you get a nice subtle lemon flavor.


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