Roasted Mushrooms with Garlic & Thyme

I think mushrooms are good no matter how you cook them, they are an excellent source selenium as well as many other nutrients, but roasting concentrates the mushroom flavor in a way that makes these mushrooms especially good.

Ingredients

• 16 even-sized open cup mushrooms, stalks cut level
• 3 tbsp olive or vegetable oil
• 2 cloves garlic, chopped very finely
• 3 tbsp unsalted butter, softened
• 2 tbsp fresh thyme, chopped
• ½ tsp garlic powder
• 5 tbsp fresh breadcrumbs
• 1½ tbsp lemon juice
• salt and freshly ground black pepper to taste

Instructions

1. Preheat the oven to 400F. Lightly fry the mushrooms, cap-side down, in hot oil for 2-3 minutes.
2. Arrange the mushrooms in a a 9x13 cooking dish (or whatever rectangular oven-proof dish you have on hand) with the stalks facing upwards.
3. In a small bowl, mix together the butter (make sure its softened), garlic, thyme, lemon juice and seasoning.
4. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top.

Original recipe: Cakescottage
Sorry to make you click a link for the recipe, but know I’m grateful for you.

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