Roasted Mushrooms with Garlic & Thyme

• Vegetarian

• Produce

  • 16 Even-sized open cup mushrooms
  • 2 cloves Garlic
  • 1/2 tsp Garlic powder
  • 2 tbsp Thyme, fresh

• Condiments

  • 1 1/2 tbsp Lemon juice

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 3 tbsp Olive or vegetable oil

• Bread & Baked Goods

  • 5 tbsp Breadcrumbs, fresh

• Dairy

  • 3 tbsp Butter, unsalted

Found on cakescottage.com

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

Directions

• Preheat the oven to 400F. Lightly fry the mushrooms, cap-side down, in hot oil for 2-3 minutes.
• Arrange the mushrooms in a a 9x13 cooking dish (or whatever rectangular oven-proof dish you have on hand) with the stalks facing upwards.
• In a small bowl, mix together the butter (make sure its softened), 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 bake immediately in the oven for 15 minutes or golden around the mushroom cap.