Gnarly Oven Baked Mushrooms Recipes

EASY BAKED MUSHROOMS

Steps:

• Place mushrooms on a baking sheet. Drizzle with oil; toss to coat. In a small bowl, combine the bread crumbs, garlic powder and pepper; sprinkle over mushrooms., Bake, uncovered, at 425° for 18-20 minutes or until lightly browned. Garnish with parsley if desired.

BAKED MUSHROOMS WITH GARLIC AND CHEESE

Steps:

• Preheat oven to 400°; butter a shallow 1 1/2 quart casserole.
• Arrange the mushrooms in the casserole in an even layer and top with the sliced garlic.
• Dot with the butter and sprinkle with salt and pepper.
• Bake, uncovered, for 20 minutes, or until bubbly.
• Sprinkle with cheese.
• Serve the mushrooms with slices of French bread.

OVEN ROASTED MUSHROOMS

Steps:

• Preheat oven to 450 degrees. Lightly oil shallow baking pan large enough to hold mushrooms in single layer. Add mushrooms and toss with 2 to 3 tablespoons oil. Add garlic; season with salt; roast for 20 minutes stirring on occasion; mushrooms should be browned. Season with pepper.

GNARLY OVEN-BAKED MUSHROOMS

Steps:

• Preheat the oven to 220°C/425°F/gas 7.
• Peel 8 portobello mushrooms and place cap-side up in a 25cm x 35cm sturdy roasting tray.
• Drizzle over 1 tablespoon of olive oil and season with sea salt and black pepper, then bake for 20 minutes, or until golden.
• Meanwhile, finely grate the zest of ½ a lemon into a large bowl, add 300g of wholewheat couscous, 1 sprig of fresh mint and a pinch of pepper. Pour in just enough boiling kettle water to cover, pop a plate on top and leave to fluff up.
• Peel and finely slice 2 cloves of garlic, then pick and finely chop the leaves from 3 sprigs of fresh rosemary.
• When the time's up, remove the tray from the oven and transfer the mushrooms to a plate.
• Place the roasting tray on the hob over a medium-high heat with 1 tablespoon of olive oil, add the garlic and rosemary and cook for 1 minute, then stir in the 2 tablespoons of baby capers and 2 x 400g tins of cherry tomatoes. Cook for 5 minutes, or until slightly thickened and reduced, stirring occasionally.
• Arrange the mushrooms snugly in the sauce, tear over 80g of halloumi and scatter over 40g of shelled unsalted pistachios, then return to the oven at 200°C/400°F/gas 6 for 15 minutes, or until gnarly at the edges.
• Fork up the couscous, squeeze over the juice from the zested lemon and toss together, discarding the mint. Season to taste.
• Serve the mushrooms and sauce on top of the couscous, then pick and tear over the remaining 2 sprigs of fresh mint.

BAKED GARLIC MUSHROOMS

Steps:

• Preheat oven to 200.C.
• Place all ingredients into a baking dish and bake for 15-20 mins or until mushrooms are tender & juicy.

BAKED MUSHROOMS

Steps:

• Place mushrooms, whole or sliced in a baking dish.
• Pour olive oil over mushrooms.
• Sprinkle on salt, pepper and garlic power.
• Bake at 400 for 15 minutes
• Nothing is measured, just use the amount of olive oil and seasoning that works for you.

OVEN BAKED MUSHROOMS

Steps:

• To make balsamic dressing, combine all ingredients in a screw-top.
• jar. Microwave uncovered on High for 20 seconds or until honey is.
• melted. Secure lid. Shake to combine.
• Preheat oven to 200ºC. Place mushrooms, stem-side down, in a.
• single layer (they might overlap slightly) in a large baking dish. Pour.
• over half the balsamic dressing. Turn mushrooms and drizzle with.
• remaining dressing. Season with salt and pepper.
• Arrange spinach leaves over mushrooms. Sprinkle with feta and.
• thyme leaves. Roast for 15 minutes or until mushrooms are just tender.
• Serve with mashed potatoes.