Roasted Garlic & Butter Mushrooms

by Kristine on November 22, 2013

in Appetizers, Gluten Free, Recipes, Sides & Salads

Roasted Garlic and Butter Mushrooms

What is the best way to have mushrooms? With butter and garlic, of course! These mushrooms taste amazing, and I could literally have them for a side dish every.single.night.

I was talking on Facebook the other day about how I went to a restaurant and had escargot. They way they serve it with mushroom caps on top, and everything is slathered with garlic butter.  Thankfully these aren’t slathered in butter, but there is enough butter flavor for it to taste like what you’d get in a restaurant.

They shrink up a lot in the pan, so I really squish them in there before they’re cooked.

Roasted Garlic and Butter Mushrooms_3

In addition to being a great side to go with just about any dinner, these roasted garlic & butter mushrooms would also make a quick & easy warm appetizer.

Roasted Garlic and Butter Mushrooms_2

Try it soon, you won’t regret it!


Roasted Garlic & Butter Mushrooms
 
Prep time
Cook time
Total time
 
These Roasted Garlic & Butter Mushrooms and a great side dish for just about any meal!
Author:
Recipe type: Side
Cuisine: American
Yield: 4
Ingredients
  • 18 large mushrooms
  • 3 Tbsp butter (salted)
  • 2 cloves garlic, chopped
  • 1 tsp parsley (dried or fresh)
  • ½ tsp garlic powder
  • Optional: squeeze of lemon juice before serving
Instructions
  1. Preheat your oven to 400 degrees F. Spray a 8x11 cooking dish (or whatever rectangular oven-proof dish you have on hand).
  2. Line the mushrooms in the dish, stems up. Cram in as many that will fit, its fine if they touch.
  3. In a small bowl, mix together the butter (make sure its softened), garlic, parsley and garlic powder.
  4. Place a small amount of the butter mixture (about a ½ a tsp) to the top of each mushroom on the stem.
  5. Bake for approx 20 minutes until shrunken down and golden around the mushroom cap.
Nutrition
Serving size: 4 mushrooms Calories: 102 Fat: 9 g Carbs: 4 g Sugar: 2 g Sodium: 66 mg Fiber: 1 g Protein: 3.5 g

Kristine
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Kristine

I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
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  • Ramya

    Mouth watering recipe by the way :)

  • Ramya

    Doesn’t the mushrooms leave out much water as they cook….. Every time I roast mushrooms in an oven they always end up in a pool of mushroom juice. Does the variety of the mushroom matter..

    • http://www.busybuthealthy.com Kristine Fretwell

      There is definitely some water that comes out. But since you’re roasted at a high temp that extra water burns off. I find they are quite watery when they aren’t quite done yet…more so in the beginning stages. I just use the regular white mushrooms.

  • Lobo

    I will indeed try this on Thanksgiving! I completely forgot and I Thank You for the Reminder.! Plus it looks so Tasty in your recipe!

    • http://www.busybuthealthy.com Kristine Fretwell

      Great! Let me know what you think! Happy Thanksgiving

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