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Sunday, July 9, 2017



16 even-sized open cup mushrooms, stalks cut level
3 Tbsp corn or vegetable oil
1/4 c unsalted butter, softened
3 clove garlic, chopped very finely
2 Tbsp fresh thyme, chopped
1 1/2 Tbsp lemon juice
salt and freshly ground black pepper to taste
1/4 c fresh breadcrumbs
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How to Make it

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.

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