Easy Garlic Mushroom Starter Recipes

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EASY GARLIC MUSHROOMS



Easy Garlic Mushrooms image

Cheesy garlic mushrooms in 15 minutes. Great as a side or a stress free starter.

Provided by anna_or

Time 15m

Yield Serves 2

Number Of Ingredients 5

4 large flat mushrooms like portobello (washed, stems removed)
4 garlic cloves
1 tbsp of chopped curled leaf parsley
60g grated cheddar
Salt and pepper to taste (with salted butter and the cheese I don't think it needs any salt)

Steps:

  • Preheat the oven to 240C/ 220C fan.
  • In a bowl combine the butter, salt if using, squeezed garlic, parsley and half of the cheese and mix well with a fork.
  • Lay the mushrooms on a baking tray, spoon the mixture on top and sprinkle with some black pepper. Place in the oven for 10 minutes and preheat grill to medium.
  • Take the mushrooms from the oven, top with the remaining cheese, place under the grill for about 2 minutes or till melted to your liking.

CRISPY BREADED GARLIC MUSHROOMS



Crispy Breaded Garlic Mushrooms image

Deliciously crispy on the outside and juicy on the inside these breaded garlic mushrooms are the perfect snack or appetizer. This is a restaurant-quality dish that will keep you coming back for more!

Provided by Michelle Alston

Categories     Appetizer

Time 40m

Number Of Ingredients 12

420 g /20 mushrooms (wiped clean, any scrappy ends of the stem removed.)
75 g /1 cup plain/all-purpose flour
2 large eggs
100 g / 1 ¼ cup fine dried breadcrumbs
½ tsp garlic powder
½ tsp dried parsley
½ tsp fine sea salt (+ more for serving)
¼ tsp cracked black pepper
Oil for frying
1 cup mayo
1 clove of garlic (minced)
½ tbsp finely chopped chives (+ more for serving (optional))

Steps:

  • Add the mayonnaise to a bowl. Stir in the garlic and the chopped chives.Leave in the fridge until you are ready to use it.
  • Clean the mushrooms by using a vegetable brush or kitchen paper. Do not wash the mushrooms.Turn on the deep fat fryer to high.
  • Place the flour in a small bowl.Whisk the eggs together in another small bowl.Place the breadcrumbs in another bowl and add ½ a teaspoon of garlic powder, ½ a teaspoon of dried parsley, ½ a teaspoon of fine sea salt and ¼ teaspoon of cracked black pepper. Use a fork to mix it all together.
  • Start by dipping one mushroom in the flour, then dip it in the whisked egg. Finally, dip the mushroom in the breadcrumbs. Making sure the mushroom is completely covered in breadcrumbs.Place the mushroom on a plate then repeat with the rest of the mushrooms.
  • Once the deep fat fryer is at the right temperature add 5 mushrooms to the basket then drop the basket into the fryer.Cook for 3 minutes or until the mushrooms are golden brown. Once cooked carefully transfer the mushrooms to a large plate lined with kitchen paper.Repeat until you have cooked all the mushrooms. Leave to cool slightly before serving with the garlic and chive mayo.

Nutrition Facts : Calories 368 kcal, Carbohydrate 11 g, Protein 8 g, Fat 24.6 g, SaturatedFat 2.8 g, Cholesterol 74 mg, Sodium 420 mg, Fiber 2.8 g, Sugar 2.1 g, ServingSize 1 serving

CREAMY GARLIC MUSHROOMS



Creamy Garlic Mushrooms image

Creamy Garlic Mushrooms. This is a very quick, easy and delicious recipe, perfect as a side, serve on toast for brunch, or add to some lovely pasta!

Provided by Lovefoodies

Categories     Side Dishes

Time 25m

Number Of Ingredients 6

8 oz or 225 g whole white mushrooms
2 cloves of garlic, minced
2 tablespoons of Cream Cheese., you can also use low fat variety
1 teaspoon of fresh or dry herbs, such as tarragon, basil, parsley
salt & pepper
1 teaspoon of Olive Oil

Steps:

  • Heat a pan with a teaspoon of oil and add the mushrooms and garlic on medium heat. Stir and toss until soft and a little liquid is released from the mushrooms. If the mushrooms do not release any liquid, add a couple of tablespoons of milk or broth. (Sometimes, depending on the season, mushrooms can vary in juiciness!)
  • Then add the cream cheese and combine. Add the herbs and taste, season to your taste with salt and pepper.
  • TIP: To avoid the cream cheese from splitting, you should make sure the heat is not too hot, if you are not sure, remove the pan from the heat whilst you add the cream cheese, combine well, then return to a gentle heat until the sauce is bubbling gently and heated through completely. As you will know, any cream products have a tendency to split or curdle if you add them to any high temperatures, so do not turn the heat up!!
  • Serve straight from the pan, or you can transfer to an oven dish and place in the oven (covered) to keep warm until you are ready to serve.

Nutrition Facts : Calories 111 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 14 milligrams cholesterol, Fat 8 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 200 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

GARLIC MUSHROOMS ON TOAST



Garlic mushrooms on toast image

A fast and filling lunch with creamy mushrooms that's packed full of flavour

Provided by Good Food team

Categories     Lunch, Main course

Time 15m

Yield Serves 4

Number Of Ingredients 6

2 tsp vegetable oil
500g pack mushrooms , halved
2 garlic cloves , crushed
½ x 300g tub garlic & herb soft cheese
150ml hot vegetable stock
2 small baguettes , sliced open and halved

Steps:

  • Heat the oil in a large frying pan, then tip in the mushrooms and garlic and cook for 3 mins. Stir in the soft cheese and the stock and simmer for 2 mins. Lightly toast the baguettes, top with the warm mushrooms and a grinding of black pepper.

Nutrition Facts : Calories 355 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.47 milligram of sodium

CREAMY GARLIC MUSHROOMS



Creamy Garlic Mushrooms image

Creamy Garlic Mushrooms ideal for a starter, serves 2

Provided by debbieanneagle

Time 30m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Pour the oil into a flat, shallow frying pan and place over a gentle heat. Finely slice the garlic and shallots and add to the pan. Fry gently for a few minutes, stirring occasionally and ensuring the garlic and shallots do not start to brown or burn.
  • Prepare your mushrooms by gently wiping any dirt from their surfaces with a piece of kitchen towel - never wash mushrooms as they will absorb the water and become slimy. Slice the mushrooms into chunky pieces and add to the pan, stirring so that they become coated with the oil.
  • Once the mushrooms have all started to colour, pour the glass of wine into the pan and turn the heat up so that the alcohol burns off and the liquid starts to reduce.
  • After a few minutes, the mushrooms should be cooked, so turn the heat back down quite low and add the cream to the pan along with black pepper according to taste. Stir everything around and heat gently for a couple of minutes.
  • Preheat the grill to high.
  • Transfer the mushrooms and cream mixture to two shallow, heat-proof dishes. Spinkle the grated cheese over the top of each and place the dishes under the grill. Keep an eye on these so that they don't start to burn - it should only take a couple of minutes for the cheese to be browned and bubbling.
  • Stand each dish on a large plate (don't forget to warn guests how hot the dishes will be!) and serve with granary toast for mopping up the sauce.
  • Variations:
  • Reduced fat cream such as Elmlea works perfectly in this dish if you are counting calories. You could also omit the cheese and skip instruction point 6.
  • For a slightly sharper taste, try using creme fraiche in place of the cream.
  • To make the dish more substantial, try using finely sliced baby leeks in place of the shallots.
  • If you are fond of blue cheese, you could grate a strong cheese such as stilton over the mushrooms before grilling - this produces a much richer dish.

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