Easy Garlic Butter Roasted Mushrooms

February 26, 2014

Easy Garlic Butter Roasted Mushrooms


Let’s keep things delicious, people.
Because it’s Wednesday and that means you (and I) need some yummy to get through the rest of the week.
Personally, I hate Wednesdays because, well...they’re not Fridays (and the only cool day of the week is Friday).
On top of that, today the weather is gloomy and we’re expecting snow (again!)
That isn't helping either, considering that I should go on a 2 hours bike workout.
And if I can’t ride outside, I need to train on the indoor bike trainer — which makes me feel like I’m a hamster on the wheel. Pedaling like crazy for 2 hours and not moving an inch...so many things are wrong with it.

Easy Garlic Butter Roasted Mushrooms

OK, enough with this mid-week whining, let’s focus on the important stuff: mushrooms.
Give me mushrooms and you’re making me happy.
Give me boiled, roasted, battered, garlic sautéed... just give me mushrooms and I assure you, I can turn this Wednesday around. Trust.

Easy Garlic Butter Roasted MushroomsWhat if I tell you that this is my favorite way to prepare mushrooms, would you believe me?
Or would you be under the impression that I'm trying to oversell it?
If you don’t believe me, it’s totally your loss; because this is arguably the quickest and most obsessively delicious way to prepare mushrooms.
There’s little-to-no cooking involved. Just some toss and turning and some roasting in the oven.
Easy Garlic Butter Roasted Mushrooms


This is an incredible, quick side dish that will render everything else on the table secondary.
Actually - now that I’m thinking about it - calling these roasted mushrooms “side dish” diminishes their value. They're going to steal the scene and overshadow all others dishes.
They are the true stars.

Easy Garlic Butter Roasted Mushrooms
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Adapted from Gourmet


Ingredients
 Serves 4
1 lbs / 453 gr mushrooms, halved lengthwise if large (either white button or cremini)
2 tablespoons capers
3 garlic cloves, minced
2 tablespoons olive oil
½ teaspoon fine grain sea salt
Ground black pepper to taste
2 tablespoons butter (or ghee)
Juice of half lemon
3 tablespoons chopped fresh parsley

Directions

Preheat oven to 450°F (220°C) and place a rack in the middle.
In a large bowl toss to combine mushrooms, garlic, capers, olive oil, salt and black pepper.
Transfer to a baking dish, top with butter and roast until mushrooms are tender and golden, 15 to 20 minutes, turning a couple of times.
Remove from the oven, stir in lemon juice and sprinkle with parsley.
Serve immediately!

Nutrition facts

One serving yields 131 calories, 14 grams of fat, 5 grams of carbs and 3 grams of protein.

24 comments :

  1. What a super, easy protein-filled dish! I could have this as a main too.

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  2. I love mushrooms too Mike!

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  3. I love mushrooms too! I could eat them all day, everyday! I've never had them with lemon or capers though, so I'm excited to try your recipe. I hope the weather clears up soon so you can enjoy biking outside again!! Enjoy the rest of your week, my friend!!

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  4. Yum! I love mushrooms. However, no one else in my family will eat them. Oh well, more for me I suppose.

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    1. Good for you Lauren, they don't know what they're missing out on!

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  5. Holy wow, these look delightful. I've been on the hunt for a vegetable to make for my brother (he wont touch them with a ten foot pole) buuut he adores garlic butter bread, this is close enough right? We shall see...
    Also, at what point are the capers added? Pre or post roasting?

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    1. I fixed the capers thing (my bad!) These mushrooms indeed taste like garlic butter bread, I hope your brother will dig 'em!

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  6. Oh! these look good, I'm a big fan. Most of the time simple is better.

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    1. Indeed Cheri, there's greatness in simplicity!

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  7. Yall really are having it bad up north - My cuz lives in NYC and he said its been the worst winter since he has been here! Just listening to how cold it is there makes me wanna move further south - Miami sounds awesome right about now!
    Also sounding pretty awesome are the shrooms! With garlic and capers - these mushrooms could be highly addictive!

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    1. This is indeed one of the worst winters I can remember, I can't wait for spring to come!

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  8. Haha stupid Wednesdays... and stupid snow. Screw hump day. But hey, they mushrooms are looking great... and you are so right: roasting is totally the way to go with most veggies. It's super simple and the flavors that are developed are pretty darn legit.

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  9. I might come off a little STRONG when I say this but.... Will you butter my mushroom? LMFAO!

    Oh and PS: we are soul mates! 2 hours + of cardio... That's MY JAM!!

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  10. Thank you so much for this recipe! I bought some mushrooms earlier this week so I made them last night and it was delicious! Keep the recipes coming :)

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  11. Wednesdays are by far my least favorite day of the week - I just dislike them so much uugh. Although I'm pretty sure that some of these mushrooms would help me get trough them. They look delish and so easy to make! xxx

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  12. Mark's timing in sharing this link couldn't have been better! My husband HATES mushrooms, but he left for a business trip yesterday! I braved the cold to go to the store and get mushrooms because I had to try this...honesty one of the best dishes I've ever made! Simply subbed chopped olives for capers and didn't change anything else. Great job!

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  13. These are in the oven and smell AMAZING. My only modification was swapping the olive oil for avocado…. I didn't think olive oil was suitable for such high temps?

    Thanks for sharing!

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  14. I'll have to give this recipe a try.

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