Roasted mushrooms are delicious. Marinated mushrooms are a whole new level! Imagine a blend of balsamic vinegar, olive oil, garlic and thyme soaked up by the mushrooms that squirts in your mouth when you bite into it……yes!!!

Marinated mushrooms

Mushrooms are awesome little sponges that absorbs the flavour of anything they’re cooked in.

Today, we’re marinating garlic roasted mushrooms in balsamic vinegar and olive oil. You will be amazed how much of the marinade the mushrooms soak up in just a couple of hours. That moment you bite into a mushroom and the balsamic juice squirts out in your mouth….that’s a little bit of food heaven right there!

As for what to use these for?

• As a meal – on toast or over mash or similar (mushrooms are so meaty!)

• Side dish – for breakfast or a steak dinner

• Grazing board – the most perfect “I MADE THESE MYSELF!” addition to your next cheese platter.

Many more suggestions with links to suggested recipes below.

Bonus: Dunking bread in the mushroom-y balsamic juices. Today’s recipe is the gift that keeps on giving!

Ingredients

Here’s all you need to make balsamic marinated mushrooms. It’s all in the method – tossing hot mushrooms soaked in the balsamic blend for maximum flavour absorption!

Mushroom chatter:

Type (flexible). Size (flexible)!

• Type I’m using plain white mushrooms today. Swiss brown / cremini would be a perfect substitute. In theory, this recipe will work for most mushrooms that can be roasted, just cut them as appropriate. Portobello / large flat mushrooms (cut into large pieces or slice), Shiitake (whole), oyster (whole / halve larger ones), king oysters/trumpet (hmm, I’d probably slice thickly). I’d probably avoid the stringy / thinner types, like enoki and shimeji.
  

• Size My preference is to use smaller mushrooms around 3 – 3.5cm wide (1.2 – 1.4″) so I can keep them whole for maximum effect of biting into a juicy mushroom.

  However, mushrooms, being the selfish uncooperative things that they are, do not always grow to the exact size specification I wish for. So cut larger ones in half, or quarters / into cubes for really big ones. The goal is to make them all roughly the same size so they roast in about the same time. Bear in mind they will shrink about 30% once roasted.

Balsamic blend and roasting flavours

• Balsamic vinegar – For marinating. Chosen for flavour and because it stains the mushrooms a mahogany colour. Other milder vinegars like white vinegar vinegar, sherry vinegar will also work. Lemon and plain white vinegar are sharper so just use less.

• Garlic and thyme – For roasting flavours. I mince half the garlic (so it disperses) and keep 2 whole, smashed, so they impart garlic flavour throughout while roasting and also while marinating. For the thyme, fresh sprigs will bring the best flavour but dried will work as a substitute.

• Extra virgin olive oil – For roasting and marinating.

How to make marinated mushrooms

Simple recipe with few ingredients. It’s all in the method – roast first, then toss hot mushrooms in the balsamic blend. When they are hot, the pores are open so this provides maximum flavour absorption opportunity!

1. Toss the raw mushrooms with olive oil first. Then add the minced and whole garlic cloves, thyme, salt and pepper. Toss again.

   Use a large roasting pan – easier for tossing than a baking tray. The mushrooms can be very, very snug in a single layer. They will shrink about 30%.

2. Roast for 35 minutes at 200°C/400°F (180°C fan-forced), tossing during the halfway mark, until browned and soft but still juicy inside. Don’t roast them for so long that they become shrivelled and sad!

3. Marinade – Immediately pour all the mushrooms and juices in the pan into a large bowl. Then add the balsamic vinegar and more olive oil, then toss, toss, toss!

4. Marinate – Leave the bowl uncovered (we don’t want condensation diluting the flavour!) and let the mushrooms marinate as they cool, tossing once (or twice or three times!). It will take about 2 hours to come to room temperature and that’s enough time for the mushrooms to absorb sufficient flavour to serve / start picking at for a “taste test”.😈

   However, if you have the time, refrigerate and leave them overnight! They will absorb even more flavour.

   Serve at room temperature or slightly warm for maximum appreciation of flavour! It really brings out the garlic and thyme flavour when slightly warmed.

Now, the fun part – serving options!

How to eat / serve marinated mushrooms

SO MANY POSSIBILITIES!

1. Pop in mouth straight out of the bowl – yup, these little juicy flavour bomb mushrooms are can’t-stop-eating-them good. My most common way of eating them!

2. As a meal (see polenta photo at top of post) – Piled over creamy polenta (use directions in this recipe), mash (potato, sweet potato or cauliflower puree) or risotto (this No-Stir Creamy Lemon & Herb Baked Risotto and Creamy Baked Pumpkin Risotto come to mind). Note on pasta, rice etc – I don’t think there’s enough balsamic sauce to serve over plain cooked pasta or rice. You might disagree. Let me know if you do!!

3. Grazing board (below) – Make these the hero of your next cheese platter! Serve alongside cheese, charcuterie, pickles, crackers, bread and why not some crispy grilled baby octopus? Serve the mushrooms whole or sliced so they can be piled onto crackers or crostini smeared with blue cheese (RTE team fave!) or goats cheese.

4. “Interesting salads” lunch spread – Something I’ve been doing more of lately! Make a lunch spread with a selection of interesting salads for a leisurely Sunday lunch with friends. I see these marinated mushrooms alongside a Roasted Cauliflower Salad, Lentil and Roasted Eggplant Salad and perhaps a leafy Iceberg Lettuce Dill Salad with crusty bread (or cheese bread!) for plate mopping.

5. Toast (pictured below) – Slather toasted bread with avocado, goats cheese, blue cheese, cream cheese or anything that can act as a “glue” for the mushrooms. If serving with a knife and fork, the mushrooms can be kept whole. If eating with your hands, I’d suggest slicing or quartering so the mushrooms don’t tumble off.

6. Stuffed in a sandwich – Take a big soft roll. Slather with cream cheese or goats cheese. Pile with rocket/arugula, slices of tomato, and a big pile of these mushrooms. YES!

7. As a side dish! For all these, I’d warm the mushrooms slightly. See list below.

Serve marinated mushrooms on the side of…

1. Breakfast – On the side of bacon & eggs, a ham & cheese omelette, fluffy egg white omelette or frittata.

2. Steak dinner! I see a scotch fillet/boneless rib eye with Café de Paris or Béarnaise Sauce with a side of Sautéed Green Beans with Garlic and Baby Potatoes with Butter & Herbs.

3. As a steak sauce – Make your favourite steak (this one of course 😂) then serve it with a pile of marinated mushrooms (sliced) on top. Spoon over the balsamic juices. Yum, yum, yum!

4. On a simple piece of chicken breast – Do the same with a simple piece of pan seared marinated chicken breast. Or pile a generous amount over poached chicken breast – you’ve used my foolproof guaranteed-juicy-every-time method, right??

How to Cook Steak – like a chef!

Creamy Buttery Mashed Potato

Frittata

Just a great Chicken Marinade

No-Stir Creamy Lemon & Herb Baked Risotto

Creamy Baked Pumpkin Risotto

Crispy marinated baby octopus

Ham and cheese omelette

Well that’s enough ideas from me! I want to know how you’d serve these mushrooms. Share your suggestions below! – Nagi x

Watch how to make it

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Balsamic marinated mushrooms

Recipe video above. Roasted mushrooms are delicious. Marinated mushrooms are incredible! Imagine a blend of balsamic vinegar, olive oil, garlic and thyme soaked up by the mushrooms that squirts in your mouth when you bite into it……yes!!!

Serve as a meal over mash or polenta, pile on toast smeared with goats cheese, over steak or grilled chicken breast, on the side of a big breakfast fry up, or on a grazing board.

Course Side Dish

Cuisine Western

Keyword marinated mushrooms, Mushroom Recipe

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Calories 240cal

Author Nagi

Ingredients

Roasted mushrooms:

• 700g/ 1.4 lb small whole white mushrooms or halved larger ones (Note 1)
• 3 tbsp extra virgin olive oil
• 1 tsp cooking/kosher salt
• 1/2 tsp black pepper
• 5 sprigs fresh thyme (sub 1/2 tsp dried thyme)
• 2 garlic cloves , finely minced
• 2 garlic cloves (skin on fine), smashed (Note 2)

Balsamic marinade:

• 4 tbsp balsamic vinegar
• 3 tbsp extra virgin olive oil

Cups – Metric

Instructions

• Preheat oven to 200°C/375°F (180°C fan).
• Season – Put mushrooms into a roasting pan (not tray, easier to mix well in pan). They can be snug but should be in a single layer (mushrooms shrink ~25-30%). Toss with olive oil first. Then add salt, pepper, thyme and garlic (minced & whole), then toss again.
• Roast 35 minutes, tossing well at the 20 minute mark, or until the mushrooms are browned and soft.
• Marinade – While hot, transfer mushrooms into a bowl (including all the juices). Add balsamic and olive oil. Toss well.
• Marinate 2 to 24 hrs – Let the mushrooms cool and marinate for 2 hours (uncovered), tossing once or twice, or for even better flavour, marinate overnight (covered in fridge once cool).
• Serving – Always serve at room temperature or slightly warmed, for best flavour. And don't waste the juices – it's full of flavour!
• Serving options – As part of a grazing board, on polenta or mash as a meal, on toast slathered with goats cheese or cream cheese, on the side of fried eggs, on creamy risotto or risoni/orzo. See in post for a long list!

Notes

1. Mushrooms – I just use white mushrooms but this will work with swiss brown/cremini mushrooms too. In theory it should work with any type of roast-able mushrooms, it’s just a question of how long it takes to roast the mushrooms and the best way to cut them.

Size – whole mushrooms around 3.5cm / 1.4″ are ideal (they shrink when cooked). If they are much larger, halve them. Goal – make them all roughly the same size so they cook in the same time.

Other mushrooms – like portobello. After roasting, place them gills side up and fill with marinade. The next morning, all the marinade will be gone – sucked up by the mushroom! Else, cut into large pieces around the size of small mushrooms.

2. Smashed garlic – Place unpeeled garlic clove on a cutting board with the side of a knife on top. Hit the knife with the palm of your hand to make the garlic clove burst open but (mostly) hold together. This releases garlic flavour when cooking but makes it easy to pick out afterwards (if desired). In this recipe, I want the roasted smashed garlic to release extra flavour in the marinade.

Leftovers will keep for 4 to 5 days in the fridge. Not convinced about freezing, think the mushrooms will go soggy.

Nutrition per serving, assuming 4 servings and that every drop of the tasty balsamic-olive oil is mopped up with bread!

Nutrition

Calories: 240cal | Carbohydrates: 9g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 594mg | Potassium: 538mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg

Life of Dozer

Nowhere to be seen while I was making the mushrooms. Then the cheese board appears and poof! There he is!

The post Balsamic marinated mushrooms appeared first on RecipeTin Eats.

Here’s a simple but exceptionally tasty way to cook portobello aka flat mushrooms (also called field mushrooms or “BBQ mushrooms”). The appeal lies in how the herb butter soaks deeply into the mushrooms, and in the sliced green onions that lend a distinct flavour and attractive emerald colour to the dark, roasted mushrooms.

This recipe is ideal for serving mushrooms as the centrepiece of a meatless meal, or as a starter for a multi-course dinner!

Roasted large mushrooms

Everybody loves mushrooms, and this low-effort recipe for serving chunky portobellos makes a great vegetable side to accompany any number of dishes, like sizzling steaks, Sticky Grilled Chicken and Garlic Prawns. With their beefy texture and topped with this flavoursome melted butter, they’re also substantial and interesting enough to star as a main course for vegetarians or omnivores alike.

Herbs bring fragrance and colour, while the green onions add another layer of interest to the flavour and steps away from the usual garlic-and-butter routine.

How good does this look!!! (That’s a rhetorical question, by the way… 😂)

What you need for these roasted Flat Mushrooms

Here’s all you need to make these roasted Flat Mushrooms:

• Large mushrooms – Any large mushrooms that are around 10cm /4″ or larger in diameter are ideal for this recipe. You just need mushrooms large enough so you can slather the cups with the green onion and herb butter. And remember, they’ll shrink a fair bit when cooked!

  You’ll find them sold labelled with various names here in Australia. Flat mushrooms, field mushrooms, BBQ mushrooms, portobello mushrooms. Just go by size!

• Butter – Softened, so we can mix in the herbs.

• Thyme and parsley – The herbs of choice here. Thyme, because thyme loves mushrooms, and parsley for freshness.

• Green onions / shallots – Called scallions in the US, this adds a vibrant splash of green as well as fresh allium goodness. The onions stand in for delicious-but-a-little-predictable garlic, for something a little different. (Of course, feel free to also add garlic – it certainly won’t hurt!)

How to make Roasted Flat Mushrooms

It could not be quicker or easier – 3 easy steps!

1. Mix softened butter with green onions and herbs;

2. Slather onto mushrooms; and

3. Roast 25 minutes until cooked through. That’s it!

Satisfying and yet so simple. We need more recipes like this in the world!

So, what do you think? How will you serve these – as a main or as a side? – Nagi x

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Roasted Flat Mushrooms with Green Onion, Thyme & Butter

This can be made with any large mushrooms. Roasting them underside-up allows the herb and green onion butter to seep deep in between the mushrooms gills.

Covering with foil helps the mushrooms stay nice and moist, while helping the herbs and green onions retain their vibrant emerald colour. It looks so fresh and stunning against the deep brown of the mushroom gills!

Simple, easy and exceptionally delicious.

Serve as a vegetarian main for 3 – 4 people, starter or side for 6 to 8, or as part of a meatless meal spread.

Course Side Dish

Cuisine Western

Keyword BBQ mushrooms, field mushroom recipe, flat mushroom recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 4 – 8

Calories 230cal

Author Nagi

Ingredients

• 8 large mushrooms (flat, portobello, “BBQ”), around 10 – 12cm / 4 – 4.5″ wide, stem tips trimmed (Note 1)

Herb & Green Onion Butter:

• 100g / 7 tbsp unsalted butter , softened
• 1 cup green onion (US:scallions), thinly sliced
• 1/3 cup parsley , finely chopped
• 1 tbsp fresh thyme leaves (sub 1 tsp dried)
• 1/2 tsp salt
• 1/4 tsp black pepper

Garnishes (optional):

• 3 tbsp chopped scallions
• 1 dozen thyme stalks

Cups – Metric

Instructions

• Clean mushrooms: See Note 1.
• Preheat oven to 200°C / 390°F (180°C fan).
• Mix butter: Mix the Herb & Green Onion Butter ingredients together in a medium bowl.
• Smear mushrooms: Place mushrooms gills side up on a large tray. Smear the butter mix over the mushroom surfaces. Cover with foil (preserves green colour of herbs).
• Bake: Bake 25 minutes, until mushrooms are tender.
• Serve! Arrange on a platter, including all butter and juices on tray. Scatter with thyme stalks and extra scallions over the mushrooms (for a fresh touch), and serve.

Notes

1. Mushrooms – Use any type of large mushrooms. If they are much smaller than specified, use more. The idea here is just to use large mushrooms big enough to hold the butter!

How to clean mushrooms – Clean mushrooms by removing dirt using a cloth or paper towel. If you’re going all out or need to get into the cracks and crevices, use a pastry brush! Though these days, grocery store mushrooms are sold pretty clean.

It’s best not to wash with water because mushrooms are extremely porous and so if they absorb water, it can make them slimy or mushy. 

Should I remove mushroom gills? Mushroom gills are totally edible and I never remove them, unless I’m making specific types of stuffed mushrooms where I want to make room for more filling. Some people say they don’t like the flavour of the gills (eg dusty flavour), I’ve never experienced that.

However, if you don’t like the gills, just remove them using a spoon. Cradle mushroom in one hand, gently work the tip of a spoon under the gills and scoop around – it will come off with little effort.

The stem – If your mushroom has a very long stem, trim it so it’s the height of the edge of the mushroom, or snap it off (with fresh mushrooms, the stem will break off neatly).

How to store mushrooms – Always store mushrooms in a breathable bag, such as a brown paper bag or wrapped in a tea towel. If you use plastic bags or containers, the mushrooms will sweat, the surface will go slimy and the shelf life of the mushrooms will be considerably shorter.

Nutrition

Calories: 230cal | Carbohydrates: 10g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 462mg | Potassium: 741mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1436IU | Vitamin C: 15mg | Calcium: 48mg | Iron: 2mg

Life of Dozer

Come on Dozer! You can do it – climb, climb! (And climb he did – bit of slipping and sliding going on, but he got to the top of the “mountain”!)

The post Roasted Flat Mushrooms with Green Onion, Thyme & Butter appeared first on RecipeTin Eats.

Here’s a quick and easy mushroom recipe – Roasted Mushrooms in Garlic Butter, finished with an optional squeeze of lemon and sprinkle of thyme leaves which goes beautifully with golden brown mushrooms baked in the oven.

Make this with button mushrooms or large mushrooms! A great quick side dish that pairs with everything from steaks to Roast Chicken, or make a meal out of it as I do!

Garlic Butter Roasted Mushrooms

Mushrooms are one of my all time favourite vegetables. I love the savoury flavour, how versatile they are, and how they’re kind of meaty. From Mushroom Rice to Mushrooms on Toast, in pies, pasta, and this amazing creamy Mushroom Sauce, I am pretty sure it is the most used vegetable on my website! Well, perhaps second only to onion.

In fact, if I had to choose one vegetable to live on forever, I’m pretty sure it would be mushrooms. BIG STATEMENT I stand by!!

I’m also pretty sure this recipe I’m sharing today is the way I cook mushrooms the most frequently – roasted in garlic butter. Quick and easy to prep, totally low maintenance to cook.

What you need for oven roasted mushrooms

Here’s all you need to make them:

• mushrooms – white button (pictured), or Swiss Brown / Cremini OR any large mushrooms (flat mushrooms, portobello, “BBQ Mushrooms” etc)

• butter AND oil – butter for flavour, oil because it’s a better heat conductor and will stop the butter from smoking in the oven (the smoke point of butter is lower than oil, and we want to roast these hard and fast to get lovely colour while keeping the inside juicy);

• garlic – flavour. Full stop, end of story; and

• lemon and thyme (optional) – a drizzle of fresh juice and sprinkle of fresh thyme is a really wonderful way to finish buttery mushrooms. The lemon adds a touch of freshness and thyme adds extra flavour. But it’s optional – because even plain roasted mushrooms are SO GOOD!

How to Roast Mushrooms in the oven

And here’s how to roast mushrooms in the oven – simply toss in butter, oil, garlic, salt and pepper. Spread on baking tray and bake for 25 minutes at 220°C/450°F (hot oven = better colour!). No turning or tossing – you get better colour by leaving the oven closed the whole time!

Large Roasted Mushrooms = juices for drizzling!

This roasted mushroom recipe works equally well for large or small mushrooms, though the directions are slightly different so I’ve included both in the recipe card.

But with the large mushrooms, you will get far more mushroom juices that you can essentially use as a buttery mushroom sauce when serving. The juices pool in the cap of the mushrooms (small mushrooms don’t have the same shape so the juices don’t pool the same way) and in the pan as well.

Here’s a photo of roasted large mushrooms. I really like using large mushrooms to serve as a main dish, as pictured below served on polenta.

What to serve these with Roasted Mushrooms

These mushrooms are ideal to serve as a side OR as a main. As a main, I love to place them on creamy mashed potatoes, mashed cauliflower (for a low carb, low cal option), with a side of Curried Rice or on polenta (pictured). The large mushrooms are pictured above with a side of Garlic Sautéed Spinach.

As a side, they literally go with anything. From something as simple as Juicy Baked Chicken Breasts* to crispy pan seared fish fillets, a big juicy steak, garlic prawns or some pork chops. (* Bake these on the high shelf and these mushrooms on the low shelf).

Whatever you serve them with, they’re going to be a hit. These babies are juicy, buttery, garlicky and you are going to love them. 🍄🍄🍄 – Nagi xx

Garlic Butter Roasted Mushrooms
Watch how to make it

Garlic Butter Roasted Mushrooms recipe video!

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Garlic Butter Roasted Mushrooms

Recipe video above. Here's a simple, incredibly delicious way to roast mushrooms: tossed in garlic butter then roasted on a high temp to make them golden brown on the outside whilst keeping them juicy on the inside. The addition of olive oil stops the butter from burning and also adds a touch of extra flavour - but the dominant flavour is still butter (and garlic!).

The lemon and thyme finishing touch is optional - it's terrific plain - it's an extra flavour option.

Serves 2 as a main, 4 - 5 as a side.

Course Mains, Side

Cuisine Western

Keyword Mushroom Recipe, oven mushrooms, Roasted Mushrooms

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 152cal

Author Nagi

Ingredients

• 500g / 1lb mushrooms , button or Swiss brown / cremini OR 8 large (like portabello)
• 50g / 3 tbsp unsalted butter , melted
• 1 tbsp olive oil
• 2 garlic cloves , finely minced
• 1/2 tsp each salt and pepper

Optional finishing flavour:

• 1 1/2 tbsp lemon juice
• 1 tsp fresh thyme leaves (parsley also good for colour)

Instructions

• Preheat oven to 220°C/450°F (200°F fan).
• Toss mushrooms with butter, oil, garlic, salt and pepper in a large bowl using a rubber spatula.
• Spread on a baking tray and roast for 25 minutes - do not toss or turn.
• Remove from oven. If using lemon and thyme, push mushrooms together onto one side of the tray, drizzle with lemon, sprinkle with thyme and toss. Serve immediately!

How to roast LARGE MUSHROOMS (eg portabello)

• (Video here for large mushrooms) Place mushrooms cap side down (ie stems facing up) in a medium baking dish (so they are kind of snug - they shrink).
• Spoon 1 tsp of butter over each mushroom, then use the rest to brush the edges (or carefully drizzle over edges).
• Drizzle over olive oil, sprinkle with salt and pepper.
• Roast for 20 minutes (tender but still a slight firmness) or 25 minutes (tender) - no turning. There will be juices in the pan and plenty pooled in the mushrooms caps.
• Squeeze over a bit of lemon juice, sprinkle with thyme. Serve mushrooms, drizzled with pan juices (see notes for serving suggestions).

Notes

1. Serving suggestions: Pictured in post with polenta (I use quick cook) and Garlic Sautéed Spinach, and on toast spread with ricotta. It's also lovely with mashed potato or anything else to soak up all those juices (even low carb Creamy Mashed Cauliflower!).

It doesn't make enough sauce to coat pasta, though you could use a small serving of pasta.

2. Nutrition per serving (4 servings as a side).

Nutrition

Serving: 143g | Calories: 152cal | Carbohydrates: 5g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 299mg | Potassium: 398mg | Fiber: 1g | Sugar: 3g | Vitamin A: 336IU | Vitamin C: 6mg | Calcium: 9mg | Iron: 1mg

Originally published June 2018. Refreshed with new improved video, step photos and ingredients photo, and added directions for small vs large mushrooms!

🍄Mushroom lovers, unite!🍄

• Mushroom Rice

• A Creamy Mushroom Sauce you’ll want to put on everything!

• The most incredible Mushroom Risotto

• Mushroom Pasta – and a creamy Creamy Mushroom Pasta

• Beef and Mushroom Pie

• Salisbury Steak or Chicken with Mushroom Gravy

• Asian Mushroom Ramen Noodles

• Chicken Breast in Creamy Mushroom Sauce

• Mushroom Soup

• Browse all Mushroom Recipes

And specifically, more great recipes for BIG mushrooms!

• Pizza Stuffed Mushrooms

• Baked Vegetable Frittata

• Baked Eggs in Mushrooms

Life of Dozer

Mushroom, toy doughnut – same same… 😂

And Life of Dozer from the original time this was published:

I take back all that half-joking whining about how Dozer doesn’t give a toss when I’m away because he’s having a blast with his friends at the Golden Retriever Boarder’s place. She told me that every time he saw a short dark haired person, he would dash over to check if it was me! 😂

The post Garlic Butter Roasted Mushrooms appeared first on RecipeTin Eats.

Surprise! See, I do make things without cheese, meat, potatoes or bacon! These cute little Vegetarian Garlic Stuffed Mushrooms are easy and so fast to prepare. Warm, juicy mushrooms stuffed with crunchy golden, salty panko infused with grated garlic flavour.

Mushrooms were made for stuffing for all sorts of purposes – bite size to pass around at gatherings like this recipe, and large ones are ideal for using to bake eggs!

“These little babies look fiddly, but they aren’t at all. They take just 10 minutes to pop a whole tray of them into the oven.”

It dawned on me recently that the homepage of my blog was very “yellow” and “red”. I mentioned this to my mother and she instantly said, “Yes, it is. Because most of your recipes have cheese, carbs and meat in them. That’s so typical of you.” The way she said it was that tone of voice that implied “DUH. Didn’t you know?”

I scrolled back over the last couple of months and was pretty shocked to realise how much of my recipes are dominated by cheese, bread/noodles/rice/potatoes, chicken and bacon. Even the (few) salads I posted had cheese or carbs of some form in them!

You must think that this is how I live. On cheese, meat and carbs.

So I thought I had better post a vegetarian cheese free dish. I really did aim to get inspired to make something that was also carb free, but I just resist sharing these cute little Panko and Herb Stuffed Mushrooms. Aren’t they adorable? I know they look fiddly, but I promise they aren’t at all. I don’t do fiddly, remember?

“These are a great light lunch or side. But they’re also great as an appetiser you can pass around at a party because you can pop the whole mushroom in your mouth.”

These babies are the perfect size for popping straight into your mouth so they would even make a great appetiser you can pass around at a party. When you bite into them, the warm juicy mushroom bursts and mixes in with the golden crunchy, salty panko. They are just divine. These are the kind of bites that could turn a carnivore into a vegetarian.

Now if you’ll excuse me, I need to continue demolishing this entire plate. This is my lunch. Oomph, I am going to be so full.

Mushrooms, mushrooms, mushrooms…

• Mushroom Rice

• A Creamy Mushroom Sauce you’ll want to put on everything!

• Mushroom Pasta

• Beef and Mushroom Pie

• Salisbury Steak or Chicken with Mushroom Gravy

• Asian Mushroom Ramen Noodles

• Browse all Mushroom Recipes

And specifically, some great recipes for BIG mushrooms!

• Pizza Stuffed Mushrooms

• Baked Vegetable Frittata

• Baked Eggs in Mushrooms

• Garlic Butter Roasted Mushrooms

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Vegetarian Garlic Stuffed Mushrooms

These mushrooms are a great side for 4, a light meal for 2 or as an appetiser to pass around at a party because they are small enough to be eaten whole. They are best served warm but still delicious at room temperature. Refer to the notes for directions to prepare ahead. Love loading it up with great garlic flavour!

Course Light Lunch, Side

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2 - 4

Calories 140cal

Author Nagi | RecipeTin Eats

Ingredients

• 10 oz / 300 g button mushrooms
• 3 tbsp olive oil
• 1/2 cup panko breadcrumbs (note 1)
• 3 large garlic cloves , minced
• 1 tbsp finely chopped parsley
• 1/2 tbsp fresh thyme leaves , chopped (or 1/4 tsp dried thyme) (see notes)
• 2 to 3 pinches of salt (to your taste)
• Black pepper

Instructions

• Preheat oven to 180C/350F.
• Break the stalks off the mushrooms, being careful to keep the caps in one piece.
• Pile the caps into a baking dish or tray. Drizzle over 1 tbsp olive oil and toss to coat. Spread the mushrooms out on the tray, cup side up.
• Finely chop the stalks.
• Heat 1 tbsp olive oil in a fry pan over medium high heat.
• Add the mushroom stalks and garlic and sauté for 1 1/2 to 2 minutes until softened.
• Add the panko bread crumbs and sauté for 1 to 2 minutes until it becomes a light golden colour.
• Remove pan from heat and toss through salt, pepper, parsley and thyme leaves.
• Use a teaspoon to spoon panko filling into each mushroom cup. Don't worry about spillage! Just pile the filling into each cup as well as you can.
• Drizzle over remaining 1 tbsp of olive oil and bake for approximately 10 minutes, or until the mushrooms are softened (but not soft. They will go soggy and lose their shape).
• Serve warm or at room temperature.

Notes

1. This recipe needs to be made with panko breadcrumbs, not ordinary breadcrumbs. Ordinary breadcrumbs are too fine and will make a dense filling. If you don't have panko breadcrumbs, then either process very stale bread to make your own. Or if you won't have stale bread on hand, you can toast 2 pieces of white sandwich bread until very golden, then finely chop to make your own breadcrumbs (or whizz in a processor).

2. I made this with thyme because thyme goes so well with mushrooms. Oregano would also go great, or mixed herbs. I don't recommend rosemary - the flavour is too strong and will overpower the mushroom.

3. To make ahead, pan fry the panko filling, let it cool then store in an airtight container for up to 2 days. Store the mushrooms in the paper bag you purchased them in. When ready to cook, toss the mushrooms in oil, fill the mushroom caps with the panko filling and bake.

4. This recipe is not suitable for freezing. It is also not great to reheat as the mushrooms go soggy.

5. Nutrition analysis for 4 servings.

Nutrition

Serving: 97g | Calories: 140cal | Carbohydrates: 8.5g | Protein: 3.3g | Fat: 11.4g | Saturated Fat: 2g | Sodium: 175mg | Potassium: 253mg | Fiber: 1.1g | Sugar: 1.3g | Vitamin A: 100IU | Vitamin C: 5.8mg | Calcium: 10mg | Iron: 2.7mg

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