Appetizer that goes great with any meal. Substitutions: The mushrooms can be any that you enjoy, but should be easy to lay upside down in the pan, with the stalks up. Some great choices are white, baby bella, oyster, and shiitake - or a combination of more than one is fun. You can remove the bread crumbs without losing much, to lose the extra carbs. Also, adding capers to the mix before baking makes a great addition.
Ingredients
18 large mushrooms, about ¾ lb., with stalks cut level
3 tbsp olive oil
¼ cup unsalted butter, softened
4-5 cloves garlic, chopped finely
2 tbsp fresh thyme, chopped
squeeze of fresh lemon juice
salt and ground black pepper to taste
¼ cup breadcrumbs
splash of white wine (optional)
dash of dried chile flakes or chile powder (optional)
Instructions
Preheat the oven to 400F.
Lightly fry the mushrooms, cap-side down, in hot oil for 30 seconds.
Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.
Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top.
Cook in the oven for 10 minutes.
Nutrition Information
Serving size: 4 Calories: 100 Sugar: 0 Protein: 3.5 g
Recipe by DietSmarter.com at https://www.dietsmarter.com/healthy-recipes/roasted-garlic-mushrooms/