Garlic Butter Mushrooms — Damn Delicious

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Garlic Butter Mushrooms

Simple, elegant yet so stinking easy. It’s practically fool-proof! An essential side dish to all your meals!

These mushrooms are everything.

Really. They. are. everything.

I mean the mushroom cavities are filled with butter, garlic and Parmesan.

How can they not be everything?

Just be sure to pace yourself when you start inhaling these. They’ll disappear quite quickly.

It may be best to triple the recipe. You know, for safety.

Garlic Butter Mushrooms

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Simple, elegant yet so stinking easy. It’s practically fool-proof! An essential side dish to all your meals!

Ingredients:

  • 1/4 cup unsalted butter, at room temperature
  • 3 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 pounds cremini mushrooms, cavities removed
  • 1/2 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a small bowl, combine butter and garlic; season with salt and pepper, to taste.
  3. Working one at a time, spread butter mixture into each of the mushroom cavities; sprinkle with Parmesan.
  4. Place mushrooms onto the preparing baking sheet, cap-side down. Place into oven and bake for 12-15 minutes, or until the cheese has melted.
  5. Serve immediately, garnished with parsley, if desired.

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27 comments

We will be celebrating my husband’s 79th birthday tomorrow and I will be adding these glorious mushrooms to the menu!

I love how packed with garlic these mushrooms are! Yum!

I am cancelling because you do not offer a print option. I like to print out the recipes which enables me to take it into the kitchen with me.

Susan, there is a PRINT RECIPE option located in the recipe box – you can’t miss it!

You sound a bit put out over something so small. This site if I had to write everything down would still be worth it…stop being a baby.

Really. It’s not like there is a ton of ingredients!!

Yes!! Be gracious to the cook, please. These sound delicious!

Umm.. Susan, the print option is right under the picture next to the ingredients.. If you unsubscribe though, it’s your loss

Seriously. How could you not see the PRINT button? Further more, why would you send a note telling her?It is people like you that must truly drive bloggers up the fricking wall!

Somebody show Susan how to work the internet, pls.

Wouldn’t it be better to combine the Parmesan with the garlic and butter,
so there’s no waste from sprinkling?

You can do it either way – it’s up to you!

Sounds yummy, but can’t see how 3 cloves of garlic will fill 1 1/2 pounds of mushrooms.

The garlic is minced.

I love the way you have arranged and prepared these mushrooms. Such a cute idea for a party too! I love the addition of garlic!

Love this, love this, love this! You are a great cook, thanks for sharing.

Have to try these absolutely…love mushrooms, love garlic and love parm…like you said, these must be everything. Thank you so much for the great recipes you share.

Wow, I don’t think I could stop myself from having just a few of these. Love how easy they are to make. Might just have to try this recipe tomorrow!

I made these last night for my mom’s 74th Birthday dinner…..Everyone said they were DELICIOUS!! I’m unable to eat due to having cancer and having my tongue removed in June 2014; however that hasn’t stopped my LOVE for being in the kitchen! A few things different I did with the recipe which made it easier in my opinion….I used about a teaspoon of minced garlic, chopped up the steams of the mushrooms, added panko bread crumbs and used a muffin tin. Also, I combined ALL ingredients into a bowl and then I stuffed the mixture into the caps of the mushrooms, each of the mushroom caps were placed in a lightly greased muffin tin with the mixture being on top, then I sprinkled more Parmesan cheese on top before placing in the oven. This recipe was a WINNER & KEEPER!!

When you combine butter and garlic should the butter be melted.

The butter should be at room temperature.

Made this today, with two alterations:
– Since I had no parsley at hand, I used halved and finely minced spring onions.
– For some tang, I added a tbsp lemon juice.

Will also try this on Zucchini, and thinking about how to make this a veggie stick dip.

Thanks from Gernany,
Marco

Looks delicious…but I’m confused about “cavities removed”. Obviously, the mushroom stems are removed, but do you scrape out the gills in the cavities as well?

You can just remove the stems. Hope that helps!

Has anyone tried this using regular white mushrooms instead of cremini? That’s what I have on hand and wondered if it would be as good. I just started cooking with mushrooms in the last year and am not fluent in the mushroom language yet. 🙂

These were so good! Very nutritious . I doubled the garlic as we are garlic lovers here. Made them last week, and we loved them so much I made them again this week. Oh! Did I mention the nutrition value in mushrooms? Very good for our health. Ty

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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