Roasted Garlic Mushrooms Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Clean mushrooms with a damp paper towel and gently remove and discard stems.
• Drizzle oil into a large cast iron skillet to evenly coat. Place mushrooms into the skillet, cap-side down. Carefully sprinkle garlic into the mushroom cavities, taking care not to sprinkle directly into the skillet. Drizzle mushrooms with melted butter, then season with salt and pepper.
• Roast in the preheated oven for 15 minutes. Sprinkle with Parmesan cheese and return to the oven for 3 to 5 more minutes. Remove from the oven and sprinkle with parsley. Let cool slightly before serving.

Steps:

• Heat oven to 400 degrees. In a shallow roasting pan, mix together mushrooms, 1/3 cup of the olive oil, whole garlic cloves and thyme. Season with salt and pepper to taste. Roast, stirring occasionally, until mushrooms are golden brown and just starting to crisp, about 30 minutes. Remove from the oven, and discard thyme and garlic. Arrange the mushrooms in a shallow bowl, 6 to 8 inches in diameter.
• In a small sauté pan, heat the remaining 1/3 cup olive oil until shimmering. Add grated garlic and red pepper flakes. Sauté until golden brown, and immediately add vinegar, tomato, 1 tablespoon of the parsley, and a pinch of salt. Remove from heat and immediately pour over the mushrooms.
• Garnish with the remaining 1 tablespoon chopped parsley, pimentón, and chopped cashews. Serve immediately, while bubbly and hot. If desired, serve with grilled crusty bread.

Steps:

• 1. Preheat the oven to 400F. 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.
• 2. 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.

Steps:

• Preheat the oven to 400°F.
• Preheat oil in a pan on the stove, lightly fry the mushrooms for 30 seconds.
• Arrange the mushrooms in a shallow roasting pan.
• Mix together the butter, garlic, thyme, basil, lemon juice, salt, and pepper.
• Spoon a little garlic butter on to each mushroom.
• Lightly press the breadcrumbs on top.
• Roast in the oven for 10 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• Add the mushrooms, melted butter, olive oil, salt, pepper, sliced garlic, rosemary sprigs and thyme sprigs to a 9-by-13-inch baking dish. Toss the ingredients together until evenly combined.
• Bake until the mushrooms are softened and slightly browned, 30 to 35 minutes. Remove the pan from the oven and discard the rosemary and thyme sprigs.
• Serve immediately or keep at room temperature until ready to serve.

Steps:

• 1. Preheat oven to 400 degrees. Cut stems level to the mushroom cap.
• 2. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.
• 3. Arrange the mushrooms in a shallow roasting pan with stems facing upwards.
• 4. Mix together the butter, garlic, thyme, lemon juice, and seasoning.
• 5. Spoon a little garlic butter on to each mushroom.
• 6. Then lightly press the bread crumbs on top.
• 7. Cook immediately in the oven for 10 minutes. Serve and enjoy.

Steps:

• Preheat the oven to 450 degrees.
• Cut away the stems from the mushrooms. The stems may be put to another use, such as in soups, or they may be discarded.
• Put the mushroom caps in a double layer in a rimmed baking dish and set aside.
• Blend the butter with the thyme leaves.
• Tie an equal number of fresh herb sprigs into three bundles. Insert these at intervals between the mushroom caps.
• Divide the butter into 16 portions and scatter these on top of the mushrooms.
• Sprinkle the vinegar, salt and pepper over all.
• Place the baking dish in the oven and bake 15 minutes. Sprinkle the roasted garlic over all. Stir the mushrooms and baste them with the butter. Continue baking 10 minutes.