Roasted Mushrooms
Whole roasted mushrooms that are simple & packed with flavour
Servings 4 people
Calories 180kcal
Ingredients
- 12 large flat cap mushrooms
- 3 tbsp olive oil
- 2 cloves roasted garlic
- 4 sprigs thyme
- 100 g butter softened
- maldon salt
Instructions
- Combine softened butter and garlic together - set aside
- Peel mushrooms to remove and dirty outer layers and place on a baking paper lined tray
- Using a pastry brush lightly brush mushrooms with olive oil & sprinkle thyme on top. Place a small amount of butter on top of mushroom
- Bake mushroom at 18-c for 15 - 20 minutes -size depending. Finish with a spinkle of maldon salt
Notes
Essential Tools
- chopping board
- baking tray
- greaseproof paper
- sharp knife
- pastry brush
- small mixing bowl
Tips/Tricks
- mushrooms contain a large amount of water so it's typically best to season near the end of cooking or after. Otherwise the salt will extract the water and you will have soggy mushrooms. I like to finish mine with a little maldon salt
- Try use similar sized mushrooms for even cooking time
- Dried thyme or oregano will work as a herb substitute
Nutrition
Calories: 180kcal | Carbohydrates: 15g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Sodium: 23mg | Potassium: 1044mg | Fiber: 5g | Sugar: 7g | Vitamin A: 35IU | Vitamin C: 1.7mg | Calcium: 18mg | Iron: 1.6mg