baked mushrooms

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&#039;re approved for most diets, making them pretty much &#039;miracle food&#039;.

Garlicky Oven Roasted Mushrooms

lb Button Mushrooms (wiped clean, stems trimmed or removed)

Tbsp Extra Virgin Olive Oil

Garlic (minced)

Tbsp fresh Chives (thinly sliced)

Salt

Black Pepper

Garlic Powder

Preheat oven to 400°.

Place mushrooms in a mixing bowl; add olive oil, fresh garlic, fresh chives, salt, and pepper and toss to coat.

Scatter mushrooms on a baking sheet; dust with garlic powder.

Bake 10-12 minutes and serve warm.

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Oven roasted mushrooms made with fresh garlic, chives, olive oil, and a dusting of garlic powder. It's the perfect side dish or meal prep item. Baked mushrooms are quick and easy to bake at 400° for 10-12 minutes.

These baked portobello mushrooms are easy to prepare and full of earthy flavors, cheesiness and a touch of garlic. So comforting and tasty.

Baked portobello mushrooms

lb portobello mushrooms (340 grams, approx)

garlic

olive oil

salt and pepper

thyme

tbsp butter

(grated)

mozzarella (grated)

Preheat oven to 400°F/200C.

Wipe the portobello mushrooms clean and remove the stems. Finely chop or mince the garlic.

Lightly oil a baking dish or baking sheet and put the mushrooms on top in a single layer, open side up.

In a small bowl, mix together the oil, garlic, thyme, and a little salt and pepper. Divide the mixture between the mushrooms, drizzling over the inside. Top each with a thin slice of butter.

Bake the mushrooms for around 15 minutes until tender.

While they are cooking, mix together the cheeses. After the 15 min, top the mushrooms with the cheese and return to the oven for around 5 minutes until the cheese is melted and gently golden.

Balsamic-Roasted Portobello Steaks with Butter Bean Mash is a hearty and healthy plant-based meal. Sure to impress both vegetarians and meat-and-potato lovers!

Balsamic-Roasted Portobello Steaks with Butter Bean Mash

Tbsp. balsamic vinegar

maple syrup

tomato paste

smoked paprika

cumin

oregano

mushroom

thyme leaves

butter

vegetable broth

Parmesan cheese ((sub nutritional yeast))

Tbsp. melted butter ((sub vegan butter or olive oil))

kosher salt

Perfect Sautéed Broccoli

Prepare mushroom marinade: In a medium bowl, combine 1/3 cup olive oil, balsamic vinegar, maple syrup, tomato paste, smoked paprika, cumin, oregano, salt, and pepper; whisk to combine.Place portobello mushrooms in a 13x9-inch baking dish lightly coated with cooking spray. Pour marinade over mushrooms, and gently toss to ensure both sides are well-coated. Place garlic cloves in a small piece of tin foil, and cover with 1 tsp. olive oil. Loosely wrap the foil over garlic, creating a ball, and place in the corner of the baking dish with mushrooms. (This helps the garlic roast without burning.)Let mushrooms sit at room temperature while you preheat the oven to 425ºF.

Place pan in the preheated oven and bake, uncovered, for 15 minutes. Remove from oven, and gently flip portobello mushrooms. Loosely tent a piece of tin foil over the pan, and place back in the oven for another 15 minutes (30 minutes total).Meanwhile, prepare Butter Bean Mash: place butter beans, broth, Parmesan or nutritional yeast, melted butter or oil, and salt in the bowl of a food processor.

Remove pan from the oven, and turn OFF heat. Unwrap the garlic cloves, and transfer garlic plus any residual garlic oil to the food processor with butter beans. Place foil back over the pan of mushrooms, and place back in the oven to keep warm.Blend the butter bean mixture until smooth and creamy, stopping to scrap down the sides as needed.

Transfer mashed butter beans to a medium saucepan lightly coated in cooking spray. Cook over medium heat, stirring often, until warmed through. Remove mushrooms from the oven.Divide butter bean mash evenly between 3 plates, and top with roasted portobello mushrooms. Drizzle any residual oil in the pan overtop, and garnish with fresh thyme. 

These Italian Baked Mushrooms are smothered in a delicious butter, garlic and herb sauce! This is the perfect easy, low carb side dish recipe!

Italian Baked Mushrooms (low carb + keto)

Baby Bella Mushrooms, sliced

butter, melted

Balsamic vinegar

garlic, minced (3-4 large cloves)

parsley, chopped

chives

garlic salt

black pepper

Preheat the oven to 400 degrees F.

Place the sliced mushrooms on a rimmed baking...

Place the sliced mushrooms on a rimmed baking sheet. It is okay if they overlap a little bit because they will shrink as they cook.

In a mixing bowl combine the melted butter,...

In a mixing bowl combine the melted butter, oil, vinegar, garlic, herbs, salt and pepper. Mix well.

Drizzle the mixture over the mushrooms and toss...

Drizzle the mixture over the mushrooms and toss to coat.

Roast the mushrooms 10 minutes, turn and bake...

Roast the mushrooms 10 minutes, turn and bake an additional 5-10 minutes until they reach your desired tenderness.

Garnish with parmesan and additional herbs if desired.

Everybody loves stuffed mushrooms! And these basil and cheese stuffed mushrooms are divine. They are simple to make and make a great dinner party appetizer.

Basil and Cheese Stuffed Mushrooms

ricotta ((See notes))

pesto

parmesan

heavy cream

mushrooms

basil

Pre-heat the oven to 200ºC/390ºF.

Line a baking tray with baking paper/parchment.

Mix the ricotta and pesto together in a small bowl.

Reserve 2 tablespoons of the grated parmesan and mix the remaining parmesan into the ricotta mixture,

Stir well together, if the mixture looks dry (see notes) then add in the heavy cream.

Remove the stems from the mushrooms and place them rounded side down, on your lined tray.

Lightly season the inside of the mushrooms with salt and pepper.

Spoon the ricotta mixture into the mushrooms, sprinkle over the reserved parmesan and drizzle with olive oil.

Bake for 16-18 minutes or until the mushrooms are tender and the cheese is just starting to turn golden.

Add a sprig of basil to each mushroom and serve hot or at room temperature.

Miso Butter Asian Mushrooms in Foil is a Western-style side dish converted to a Japanese dish by adding a miso and sake mixture with butter to a pile of mushrooms and baked in foil. The use of Asian mushrooms also makes today’s dish more authentic. Miso goes surprisingly well with butter. It boosts umami to the cooked mushrooms that are already full of flavour.Mushrooms in foil can be baked in a frying pan on cooktop as well as in the oven. I included both baking methods in the instructions.Don&#39;t forget to see the section &#39;MEAL IDEAS&#39; below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Miso Butter Asian Mushrooms in Foil

onion (thinly sliced)

shiitake mushrooms

80 grams/2.8 ounces king oyster mushrooms

brown shimeji Mushrooms

grams/1.4 ounces white shimeji mushrooms

tbsp miso ((note 2))

tbsp cooking sake

tbsp parsley (finely chopped)

Put miso and cooking sake in a small jar or a bowl and dilute miso until lump free.

Shiitake mushrooms: Remove the end part of the stem and vertically halve or quarter the mushrooms depending on the size of your mushroom. You may want to use hands to split them after making incisions on the stem end, which will allow the flavours to penetrate better.

King oyster mushrooms: If the mushroom is very long, halve the length. Then vertically halve or quarter the mushroom depending on the thickness of the stem.

Enoki mushrooms: Trim off the root section of the mushroom, leaving the bottom part of the stem still intact and clustered. Separate the cluster into small bunches.

Shimeji and pearl oyster mushrooms: Trim off the base of the cluster, leaving the cluster still intact. Separate the cluster into small bunches of a few stems.

Prepare the Mushrooms

Cut 3 sheets of 35-40cm/13¾-15¾&quot; long aluminium foil of about 30cm/12&quot; wide and place 2 layers of foil sheets on a workbench.

Butter (not in the ingredients list) the centre of the foil, then spread ½ of the onion slices in the buttered area.

Place ½ of shiitake, king oyster, enoki, brown shimeji, white shimeji, and pearl oyster mushrooms on the foil (note 3).

Pour ½ of the miso mixture over the mushrooms evenly, then scatter ½ of the butter cubes over the mushrooms.

Place the 3rd sheet of foil over the mushrooms, then fold each side a few times to make a sealed bag.

Repeat for the second bag (note 4).

Making Mushrooms in Foil

Heat a large frying pan over medium heat.

Place the foil bags in the pan and put a lid on.

Cook for 3 minutes, then reduce the heat to medium low to low.

Cook for 10-15 minutes until the mushrooms are cooked through. Make a small opening on the side and check doneness of the mushrooms if unsure.

Cooking Mushrooms in Foil on Cook Top

Preheat the oven to 220°C/428°F.

Place the foil bags on the middle shelf of the oven and cook for about 20 minutes until mushrooms are cooked through. Make a small opening on the side and check doneness of the mushrooms if unsure.

Cooking Mushrooms in Foil in Oven

Transfer the foil onto a serving plate. Cut the foil open and scatter chopped parsley over the mushrooms.

Serve immediately.

Serving (note 5)

Garlic Parmesan Stuffed Mushrooms are a quick and savory appetizer featuring large mushroom caps filled with a creamy mixture of cream cheese, Parmesan, garlic, and herbs. Baked to golden perfection with a crispy breadcrumb topping, these stuffed mushrooms are perfect for parties, family dinners, or any occasion that calls for a delicious and elegant snack.

Garlic Parmesan Stuffed Mushrooms Recipe

oz cream cheese, softened

Parmesan cheese

breadcrumbs (optional for extra crunch)

garlic,

tbsp fresh parsley, chopped

Salt and pepper

Prep the Mushrooms

Clean the mushroom caps with a damp paper towel to remove dirt, then carefully remove the stems. Arrange the mushroom caps evenly on a baking sheet, ensuring they are ready to be stuffed.

Make the Filling

In a mixing bowl, blend the softened cream cheese with grated Parmesan cheese, breadcrumbs, minced garlic, chopped parsley, salt, and pepper until the mixture is smooth and evenly combined.

Stuff the Mushrooms

Using a spoon, fill each mushroom cap gently but completely with the prepared cheese and herb filling, making sure the filling sits evenly in the cavity of each cap.

Bake

Drizzle the olive oil evenly over the stuffed mushrooms. Place the baking sheet in a preheated oven at 375°F (190°C) and bake for 20 to 25 minutes until the filling is golden brown and bubbly. For an extra crispy topping, optionally broil the mushrooms for 1 to 2 minutes at the end of baking.

Serve

Allow the mushrooms to cool for a few minutes after baking, then serve warm as a savory appetizer or side dish.

Top 7 baked mushrooms recipes from across the web

The most viewed baked mushrooms recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Garlicky Oven Roasted Mushrooms

Baked portobello mushrooms

Balsamic-Roasted Portobello Steaks ...

Italian Baked Mushrooms (low carb +...

Basil and Cheese Stuffed Mushrooms

Miso Butter Asian Mushrooms in Foil

Garlic Parmesan Stuffed Mushrooms R...

Top 7 baked mushrooms recipes from across the web

The most viewed baked mushrooms recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Garlicky Oven Roasted Mushrooms

Baked portobello mushrooms

Balsamic-Roasted Portobello Steaks ...

Italian Baked Mushrooms (low carb +...

Basil and Cheese Stuffed Mushrooms

Miso Butter Asian Mushrooms in Foil

Garlic Parmesan Stuffed Mushrooms R...

The most viewed baked mushrooms recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine