Garlic Butter Baked Mushrooms Recipe

Nora Rušev | Savory Nothings

Introducing your new favourite way to make mushrooms – buttery, garlicky Garlic Butter Baked Mushrooms! I swear, these are impossible not to eat right out of the baking dish… They are an easy appetiser or side dish you can throw together in minutes. The sauce is delicious to be mopped up with crusty bread!

This recipe has been waiting to be shared for a year and a half now, patiently in the back of my mind. It is the story of my mini human #2.

See, mini human #1 was born by c-section. She was a breech baby and I was not going to deliver a giant head backwards.

Garlic Butter Baked Mushrooms Photo

At 38+1 weeks, she decided it was go time and we got to meet her almost a week before the scheduled surgery.

“I just deliver my babies early.” I said when I was pregnant with mini human #2. “We must be very evolved. They just ripen faster.” I may have smugly remarked at one point or the other.

But week 38 came… And went. As did week 39. And 40. By then, I was starting to get worried I wouldn’t be allowed to have a natural birth any longer.

Garlic Butter Baked Mushrooms Picture

Finally, one morning at 4am, I felt contractions coming. Hm, that must be it. We shipped off the big sister to her grandparents and waited… And waited… And waited.

No more regular contractions. So we went to the hospital, where they sent us back home with the words “drink some wine and eat some garlic”.

“WHAT?!”, I wanted to scream. Just get that thing out of me.

But alas… They refused. So we walked home from the hospital.

Garlic Butter Baked Mushrooms Image

It took an hour of huffing and puffing, but we picked up toast, mushrooms, garlic and a bottle of wine on the way.

We made garlic butter baked mushrooms and toast. THESE simple garlic butter baked mushrooms.

I had some wine. And apparently it worked its magic, because just after midnight I woke up, water broken, AND IN THE WORSTTTTTT PAIN.

How do people claim birth is not painful, idk. But 7 hours and an epidural later, I held a perfect being in my arms.

Life is just beautifully raw. And isn’t birth the perfect example? Where pain and happiness sit so closely together.

If you are yet to experience the brutality beauty of birth, rest assured: It’s worth it in the end. Also, it’s fine to eat these garlic butter mushrooms no matter what life stage you’re in, promise.

No need to wait for excruciating pain hovering over your head.

They taste… Just wonderful. Deeply garlicky and so buttery.

And the lemon juice and fresh parsley give them a really nice zing. No need to be finicky with the slicing, mincing and cutting - they’re as rustic as they come.

Garlic Butter Baked Mushrooms Pic

These Garlic Butter Baked Mushrooms are incredibly simple to make (for when you don’t feel like stuffing mushrooms with goat cheese or the heaven that is garlic and parmesan) - slice, toss, bake, zing ‘er up - but I still have some very important tips for you:

  • Don’t slack on the two differently prepped garlics. Minced garlic = distributed flavour, sliced garlic = pockets of garlicky hits.
  • Using both oil and butter is essential to make sure you get the best flavour, but without burning the fat.
  • Be sure to add the lemon juice only after baking - it yields the freshest taste and you don’t risk burning the juice, which would result in a bitter dish.

There are a lot of things that taste really good added to these mushrooms: Capers, anchovies, olives, oregano, salted caramel…

Well, maybe not that last one. But all the others are perfect companions and you can mix and match however you like.

What is not optional, though, is whipping up a batch of No Knead French Bread to mop up all the delicious buttery juices from the mushrooms.

I know you’ll love this, 41 weeks pregnant with your own mini human or not. Do it, make it, cook it ASAP!!

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Garlic Butter Baked Mushrooms Recipe

    6 Servings

Ingredients

  • 1 pound Mushrooms, I used brown button, halved or quartered if large
  • 2 cloves Garlic, large, minced, plus 2 large garlic cloves, thinly sliced
  • 2 tablespoons Olive Oil
  • Salt and Pepper, to taste
  • bunch Fresh Thyme
  • 2 tablespoons Unsalted Butter, cubed
  • juice from half a Lemon
  • bunch Flat-leaf Parsley, coarsely chopped

Directions

  1. Preheat the oven to 430°F (220°C).
  2. Add the mushrooms, both garlics and olive oil to a 7x11 baking dish and toss well.
  3. Season with salt and pepper.
  4. Tuck the thyme sprigs between the mushrooms and scatter the butter all over the top.
  5. Bake the mushrooms for around 15 minutes in the preheated oven, or until they’re tender and the sauce is bubbly.
  6. Remove the thyme sprigs from the dish and toss the mushrooms with lemon juice and parsley.

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Cooking Method:
Baked
Category:
Snacks
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Related Recipes:
Appetizer Recipes, Snack Recipes, Party Food Recipes, Side Dish Recipes, Baked Recipes, Easy Recipes, Garlic Recipes, Mushroom Recipes
Recipe Yields:
6 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Published:
Author: Nora Rušev
Recipe Yields: 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts

Servings Per Recipe 6

Amount Per Serving
Calories from Fat 65
Calories 92

% Daily Value*
13%
Total Fat 8g
13%
  Saturated Fat 3g
0%
Sodium 5mg
1%
Total Carbohydrate 2g
1%
  Dietary Fiber 1g
  Sugars 1g
5%
Protein 2g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Nora Rušev

About Nora

Nora loves to create fresh and easy family meals on her site, Savory Nothings. We're excited to have her as our Farm to Table fanatic. Things are about to get delicious!