Healthy Garlic Oven Roasted Mushrooms Recipes

OVEN ROASTED GARLIC MUSHROOMS RECIPE

Steps:

• Pre heat the oven to 190 degrees C.
• Mix all the ingredients in a bowl.
• Arrange in a single layer on a baking tray.
• Roast for 25-30 minutes until mushrooms are softened.
• Serve hot with steamed rice or as appetizer.

HEALTHY GARLIC OVEN ROASTED MUSHROOMS RECIPE

Steps:

• Preheat the oven to 400F.
• In a large bowl add all the ingredients and mix to combine. You can mince 2 of the garlic cloves and add to the mixture and leave the others whole.
• Place them on a baking sheet in a single layer and roast for about 20 minutes, mixing halfway through.
• Garnish with more fresh thyme and enjoy!

GARLIC-BUTTER ROASTED MUSHROOMS

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.

ROASTED GARLIC MUSHROOMS

Steps:

• Preheat the oven to 400°F.
• Preheat oil in a pan on the stove, lightly fry the mushrooms for 30 seconds.
• Arrange the mushrooms in a shallow roasting pan.
• Mix together the butter, garlic, thyme, basil, lemon juice, salt, and pepper.
• Spoon a little garlic butter on to each mushroom.
• Lightly press the breadcrumbs on top.
• Roast in the oven for 10 minutes.

OVEN ROASTED WILD MUSHROOMS WITH GARLIC AND THYME

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.

ROASTED GARLIC MUSHROOMS

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.

BALSAMIC-ROASTED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Wipe mushrooms clean with a damp paper towel and place in a bowl. Add vinegar, oil, garlic powder, salt, and pepper; stir to combine. Let sit while oven preheats.
• Place mushrooms in a single layer on the prepared baking sheet.
• Bake in the preheated oven for 20 minutes. Remove baking sheet from oven and garnish with chives.

GARLICKY ROASTED MUSHROOMS

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.

ROASTED MUSHROOMS WITH GARLIC

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.