Garlicky Roasted Mushrooms Recipes

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GARLIC-BUTTER ROASTED MUSHROOMS



Garlic-Butter Roasted Mushrooms image

Transform bland mushrooms into a flavorful side dish to accompany your favorite protein. My favorite way to serve these is with a juicy grilled ribeye.

Provided by France C

Categories     Side Dish     Vegetables     Roasted Vegetable Recipes

Time 30m

Yield 4

Number Of Ingredients 7

1 pound fresh white mushrooms
1 tablespoon olive oil
2 cloves garlic, minced
3 tablespoons salted butter, melted
1 pinch salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Clean mushrooms with a damp paper towel and gently remove and discard stems.
  • Drizzle oil into a large cast iron skillet to evenly coat. Place mushrooms into the skillet, cap-side down. Carefully sprinkle garlic into the mushroom cavities, taking care not to sprinkle directly into the skillet. Drizzle mushrooms with melted butter, then season with salt and pepper.
  • Roast in the preheated oven for 15 minutes. Sprinkle with Parmesan cheese and return to the oven for 3 to 5 more minutes. Remove from the oven and sprinkle with parsley. Let cool slightly before serving.

Nutrition Facts : Calories 144.9 calories, Carbohydrate 4.4 g, Cholesterol 25.1 mg, Fat 13.1 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 6.4 g, Sodium 145.4 mg, Sugar 1.9 g

GARLICKY ROASTED MUSHROOMS



Garlicky Roasted Mushrooms image

This is a great recipe! I found the recipe in McGuire's Irish Pub Cookbook and have made this recipe for the past three year for our St. Patrick's Day Party. There are never any mushroom leftovers.

Provided by Meighan

Categories     Vegetable

Time 45m

Yield 20-30 serving(s)

Number Of Ingredients 7

1/2 cup olive oil
1 tablespoon minced fresh garlic, to taste
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon dried red pepper flakes, to taste
2 lbs small white mushrooms
3 tablespoons chopped fresh parsley, divided

Steps:

  • Preheat oven to 400 degrees.
  • Heat the oil in medium saucepan over medium heat.
  • Add the garlic and cook, stirring once or twice, until soft, 1 to 2 minutes.
  • Sir in salt, paprika and red pepper flakes and reduce heal to medium-low.
  • Cook, stirring occasionally, until mixture is blended, 2 to 3 minutes.
  • Remove form heat.
  • Rinse and pat dry mushrooms.
  • Arrange them in a single layer on a baking sheet and brush them all over with the garlicky oil.
  • Roast for 15 minutes.
  • Turn the mushrooms over and continue baking until they are golden brown, about 10 minutes.
  • During the last 10 minutes, return the saucepan to the stove over low heat.
  • When the mushrooms are ready, turn them into the saucepan along with any juices that have accumulated on the baking sheet.
  • Stir well to coat the mushrooms.
  • Add 1 tbsp of the parsley and stir again.
  • Pour into a chafing dish to keep warm.
  • Garnish with the remaining parsley and serve with toothpicks.

Nutrition Facts : Calories 58.8, Fat 5.6, SaturatedFat 0.8, Sodium 60.9, Carbohydrate 1.7, Fiber 0.5, Sugar 0.8, Protein 1.5

GARLICKY OVEN ROASTED MUSHROOMS



Garlicky Oven Roasted Mushrooms image

Garlicky Roasted Mushrooms are a juicy, delectable side dish for any cooking skill level. These oven roasted mushrooms will complete any meal with only 5-minute prep and 10-minute bake time. They're approved for most diets, making them pretty much 'miracle food'.

Provided by Traci The Kitchen Girl

Categories     Side Dish     Snack

Time 22m

Number Of Ingredients 7

1 pound Mushrooms (wiped clean, stems trimmed)
1 tablespoon Extra Virgin Olive Oil (or any cooking oil)
2 cloves Garlic (minced)
2 tablespoons Fresh Chives (chopped (or 1 teaspoon dried))
1/8 teaspoon Sea Salt
1/8 teaspoon Black Pepper
1/8 teaspoon Garlic Powder

Steps:

  • Preheat oven to 400°F.
  • Place MUSHROOMS in a mixing bowl with OLIVE OIL, GARLIC, CHIVES, SALT, and PEPPER. Toss gently to coat.
  • Scatter mushrooms on a baking sheet and dust with GARLIC POWDER.
  • Bake 10-12 minutes until browned and juicy. Serve warm.
  • Once cooled, refrigerate roasted mushrooms in an airtight container up to 2 days. Reheat or enjoy chilled.

Nutrition Facts : ServingSize 0.5 cup, Calories 59 kcal, Carbohydrate 4 g, Protein 3 g, Fat 3 g, Sodium 78 mg, Fiber 1 g, Sugar 2 g

OVEN ROASTED WILD MUSHROOMS WITH GARLIC AND THYME



Oven Roasted Wild Mushrooms with Garlic and Thyme image

Provided by Bobby Flay

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

1/4 pound oyster mushrooms, cleaned
1/4 pound hen of the woods, cleaned
1/4 pound shiitake mushrooms, cleaned and halved
1/4 pound cremini mushrooms, cleaned and halved
4 cloves garlic, thinly sliced
1/4 cup olive oil
Salt and freshly ground pepper
6 sprigs fresh thyme
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh thyme leaves

Steps:

  • Preheat oven to 375 degrees F.
  • Combine the mushrooms and garlic in a large roasting pan, add the olive oil, and pepper and stir to combine. Add the sprigs of thyme and roast in the oven until golden brown and all of the liquid has evaporated, 25 to 30 minutes, stirring occasionally. Remove from the oven and stir in the Worcestershire, salt, and chopped thyme.

GARLICKY ROASTED MUSHROOMS



Garlicky Roasted Mushrooms image

Messed around with roasted mushroom recipes until I found this combination. Very quick and easy to prepare and I even got my wife, who hates mushrooms, to go back for seconds. Now she wants me to make these all the time! Enjoy!

Provided by batty17

Time 30m

Yield 4

Number Of Ingredients 7

6 tablespoons salted butter, or more to taste
16 large white mushrooms, stemmed
3 cloves garlic, minced
2 tablespoons chopped fresh thyme
1 ½ tablespoons lemon juice
salt and ground black pepper to taste
2 tablespoons panko bread crumbs

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Heat butter in a large frying pan over medium heat. Add mushrooms, cap-sides down, and cook until softened, about 10 minutes. Transfer to a baking dish and arrange with stalks up.
  • Mix garlic, thyme, lemon juice, salt, and pepper together in a small bowl. Pour in remaining butter from the frying pan; mix well and spoon over mushrooms. Sprinkle bread crumbs over top.
  • Roast in the preheated oven for 10 to 12 minutes.

Nutrition Facts : Calories 187.4 calories, Carbohydrate 6.9 g, Cholesterol 45.8 mg, Fat 17.7 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 11 g, Sodium 144.3 mg, Sugar 1.7 g

ROASTED GARLIC MUSHROOMS



Roasted Garlic Mushrooms image

Provided by Valerie Bertinelli

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

2 pounds mixed mushrooms, such as baby bella, shiitake or shimeji, cleaned
1/4 cup melted unsalted butter
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 cloves garlic, sliced
2 sprigs rosemary
2 sprigs thyme

Steps:

  • Preheat the oven to 400 degrees F.
  • Add the mushrooms, melted butter, olive oil, salt, pepper, sliced garlic, rosemary sprigs and thyme sprigs to a 9-by-13-inch baking dish. Toss the ingredients together until evenly combined.
  • Bake until the mushrooms are softened and slightly browned, 30 to 35 minutes. Remove the pan from the oven and discard the rosemary and thyme sprigs.
  • Serve immediately or keep at room temperature until ready to serve.

ROASTED MUSHROOMS WITH GARLIC



Roasted Mushrooms With Garlic image

Provided by Elaine Louie

Categories     dinner, easy, weekday, main course, side dish

Time 45m

Yield 2 appetizer servings or 2 side servings

Number Of Ingredients 13

4 cups mushrooms, best to get a mix of varieties, cut into 1-inch pieces
2/3 cup extra virgin olive oil
12 garlic cloves, 8 whole and 4 finely grated on a Microplane or cheese grater
5 sprigs thyme
Salt
black pepper
1/2 teaspoon crushed red pepper flakes
2 tablespoons sherry vinegar or cider vinegar
1 plum tomato, seeded and diced
2 tablespoons chopped parsley
1 teaspoon pimentón smoked Spanish paprika
2 tablespoons chopped roasted and salted cashews, or Marcona almonds, or peanuts
Grilled bread, for serving optional

Steps:

  • Heat oven to 400 degrees. In a shallow roasting pan, mix together mushrooms, 1/3 cup of the olive oil, whole garlic cloves and thyme. Season with salt and pepper to taste. Roast, stirring occasionally, until mushrooms are golden brown and just starting to crisp, about 30 minutes. Remove from the oven, and discard thyme and garlic. Arrange the mushrooms in a shallow bowl, 6 to 8 inches in diameter.
  • In a small sauté pan, heat the remaining 1/3 cup olive oil until shimmering. Add grated garlic and red pepper flakes. Sauté until golden brown, and immediately add vinegar, tomato, 1 tablespoon of the parsley, and a pinch of salt. Remove from heat and immediately pour over the mushrooms.
  • Garnish with the remaining 1 tablespoon chopped parsley, pimentón, and chopped cashews. Serve immediately, while bubbly and hot. If desired, serve with grilled crusty bread.

ROASTED GARLIC MUSHROOMS



Roasted Garlic Mushrooms image

Provided by Craig Claiborne And Pierre Franey

Categories     side dish

Time 45m

Yield Six or more servings

Number Of Ingredients 8

2 pounds mushrooms, preferably wild mushrooms such as shiitake, chanterelles, morels and so on, with stems left on
12 tablespoons butter at room temperature
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
10 sprigs fresh herbs, preferably thyme, although parsley, tarragon or sage may be used
1/4 cup red-wine vinegar
Salt to taste, if desired
Freshly ground pepper to taste
1 cup loosely packed whole, unpeeled roasted garlic cloves, a href="https://cooking.nytimes.com/recipes/8605-roasted-garlic">see recipe

Steps:

  • Preheat the oven to 450 degrees.
  • Cut away the stems from the mushrooms. The stems may be put to another use, such as in soups, or they may be discarded.
  • Put the mushroom caps in a double layer in a rimmed baking dish and set aside.
  • Blend the butter with the thyme leaves.
  • Tie an equal number of fresh herb sprigs into three bundles. Insert these at intervals between the mushroom caps.
  • Divide the butter into 16 portions and scatter these on top of the mushrooms.
  • Sprinkle the vinegar, salt and pepper over all.
  • Place the baking dish in the oven and bake 15 minutes. Sprinkle the roasted garlic over all. Stir the mushrooms and baste them with the butter. Continue baking 10 minutes.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 24 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 15 grams, Sodium 499 milligrams, Sugar 1 gram, TransFat 1 gram

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