I love these mushrooms with garlic butter, or garlic and butter. They are juicy, full of flavor, and on top of everything else they are beautiful. I really like the idea of leaving the mushrooms whole like this, because they look better.
This is a very easy recipe to make, because you simply spread the mushrooms with a mixture of melted butter, garlic and spices and put them in the oven, it’s that easy. And after a few minutes they are ready to eat.
Now to make this recipe you need fresh mushrooms, the canned ones here are no good for us. The good thing is that the mushrooms you need are cremini mushrooms, and these types of mushrooms are among the easiest mushrooms to find almost anywhere in the world, because they are among the most common.
They have a fairly neutral flavor, and that makes them perfect for us to add the flavor that we want and that we like.
We really like this recipe with a little rosemary or parsley, or both. If you have or can get fresh rosemary or parsley then it is even better, and if not just use them in their dried or dehydrated versions.
Garlic is a key ingredient here. We like a lot of garlic, but if you don’t like it too much, you can use a little less and you’re good to go.
If you like this recipe, you have to check out our roasted carrots in the oven, they’re soft and delicious.
- 0.66 lbs (300 gr) crimini mushrooms
- 2 cloves garlic, finely chopped
- 2 1/2 tbsp melted butter
- 1 tsp balsamic vinegar
- Rosemary, fresh or dry to taste
- Parsley, fresh or dry to taste
- Coarse salt, to taste
- Black pepper, to taste
Preheat the oven to 180º C. Line a baking sheet with aluminum foil.
In a small bowl, mix the melted butter, finely chopped garlic, balsamic vinegar, rosemary and parsley.
Put the mushrooms in the bowl and mix to make sure all the mushrooms are coated. Then place them on the baking sheet a little apart from each other. Season with some salt and pepper to taste.
Bake for 15 to 18 minutes, until golden brown and soft.