THESE ROASTED GARLIC MUSHROOMS ARE SO POPULAR. I WAS ASKED TO REPOST Remember to save it to your timeline for future reference, hit the share button so you'll always have this recipe available! Ingredients: 16 even-sized open cup mushrooms, stalks cut level 3 tbsp corn or vegetable oil 1/4 c unsalted butter, softened 3 cloves garlic, chopped very finely 2 tbsp fresh thyme, chopped 1 1/2 tbsp lemon juice salt and freshly ground black pepper to taste 1/4 c fresh breadcrumbs Directions: Preheat the oven to 200C/400F/gas mark 6. Lightly fry the mushrooms, cap-side down, in hot oil for 20 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. Either refrigerate for later use, or cook immediately in the oven for 10 minutes. ***************************************************** WOULD LIKE TO JOIN ME ON MY JOURNEY FOR HEALTH...... FOR FUN AND RECIPES, MOTIVATIONAL TIPS AND TESTIMONIALS. SEND ME A FRIEND REQUEST AT...https://www.facebook.com/anne1954 . ****************************************************** I also have an awesome group you can join, the group is private to the members. . My group is called the future of feeling healthy www.facebook.com/groups/395286837244755/

 

 

 

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ROASTED GARLIC MUSHROOMS

 

Ingredients:

16 even-sized open cup mushrooms, stalks cut level

3 tbsp corn or vegetable oil

1/4 c unsalted butter, softened

3 cloves garlic, chopped very finely

2 tbsp fresh thyme, chopped

1 1/2 tbsp lemon juice salt and freshly ground black pepper to taste

1/4 c fresh breadcrumbs

 

Directions: Preheat the oven to 200C/400F/gas mark 6. Lightly fry the mushrooms, cap-side down, in hot oil for 20 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. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.

Leona McCormick Beyer shared Anne Bush's photo.