| | | | | |

Garlic Butter Roasted Mushrooms

Garlic Butter Roasted Mushrooms

My husband wanted a bit of seafood for his Father’s Day dinner so I grabbed some halibut and served it with an heirloom tomato caprese salad and parmesan-brown butter orzo and these garlic butter roasted mushrooms. I can’t even describe to you how amazing these mushrooms smelled while they roasted. They turned out tender and so flavorful and they perfectly paired with the rest of our meal. I absolutely LOVED these mushrooms.

Garlic Butter Roasted Mushrooms

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.

Trim the stems of the mushrooms off and place them into the baking dish cap side down. Melt the butter and garlic together in a glass bowl for 30 seconds in the microwave.

Garlic Butter Roasted Mushrooms

Stir well then spoon evenly over each mushroom trying to keep the butter in the mushroom and not on the bottom of the baking dish. Season with sea salt and freshly cracked pepper, to taste.

Garlic Butter Roasted Mushrooms

Place into the oven and roast for 15 minutes. Remove from the oven and baste the mushrooms with the pan juices. Place back into the oven and roast for another 10-15 minutes. Remove from the oven and let them cool for a few minutes before transferring them to a serving plate. Sprinkle the top with chopped parsley. Serve immediately. Enjoy.

Garlic Butter Roasted Mushrooms

 

 

Garlic Butter Roasted Mushrooms

 

Yield: 4

Total Time: 25-30 minutes

Ingredients:

8 oz button mushrooms, ends trimmed
2 tbsp butter
2 cloves of garlic, minced
Sea salt and freshly cracked black pepper, to taste
Fresh parsley, chopped

Directions:

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.

Trim the stems of the mushrooms off and place them into the baking dish cap side down. Melt the butter and garlic together in a glass bowl for 30 seconds in the microwave.

Stir well then spoon evenly over each mushroom trying to keep the butter in the mushroom and not on the bottom of the baking dish. Season with sea salt and freshly cracked pepper, to taste.

Place into the oven and roast for 15 minutes. Remove from the oven and baste the mushrooms with the pan juices. Place back into the oven and roast for another 10-15 minutes. Remove from the oven and let them cool for a few minutes before transferring them to a serving plate. Sprinkle the top with chopped parsley. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

Leave a Reply

Your email address will not be published. Required fields are marked *

10 Comments

  1. I love garlic and mushrooms, these look absolutely delicious Pam!!

  2. Looks like a unique and delicious way to prepare these babies.

  3. Eddy @ Terry says:

    We perpared Your recipe today. It is delicious! Many Thanks! Best way to enjoy champignons

  4. Such a great simple side! Need to remember this for when we have mushroom lovers over (because the.boy hates them).

  5. These look delish! Quick question – trimming of the mushroom stems? For aesthetic reasons or did you think the stems would burn or cook unevenly?

    1. Bugaboo,

      I trimmed the stems off so the garlic butter would get down into the mushroom better.

      Pam