Garlic Butter Mushrooms are a quick and easy to prepare side dish, perfect for when you have few ideas in the kitchen. A delicious recipe, to be flavored as you prefer: in our version we have seasoned them with melted butter, chopped garlic, balsamic vinegar, thyme and a pinch of salt and pepper. A side dish to be made with few ingredients and a quick baking in the oven, which will do the rest. So let’s see how to prepare the mushrooms in the oven with garlic and butter step by step.
Prepare the mushrooms: clean them with a toothbrush or with a cotton cloth, in a gentle way, to remove the residues of soil. Place them on an oven tray with the stem upwards (1). Heat the oven (possibly ventilated) to 170° degrees C.
Chop the garlic and thyme together, then put them in a medium-sized bowl (2).
Add the melted butter to the mixture (3).
Finally add the balsamic vinegar and mix everything to create a homogeneous dressing (4).
Season the mushrooms with a pinch of salt and pepper, then pour the dressing evenly (5).
Bake the mushrooms in the oven for 15-18 minutes, or until they become golden and tender (6).
For this recipe we used classic champignon mushrooms: but you can also use portobello mushrooms, a larger and darker (and even more protein-rich) variety of champignons, or cremini, another variety of champignons (cremini champignons), small and dark .
You can flavor the mushrooms as you prefer: if you love more delicate flavors, replace the chopped garlic with chives. You can add your favorite herbs to the dressing, such as mint and parsley, or add spices like ginger, paprika or curry.
For a more crunchy result, create a mix with a spoonful of breadcrumbs and one of parmesan cheese or pecorino cheese, a pinch of salt and a dash of extra virgin olive oil: 5 minutes before turning out the mushrooms, distribute the mixture on top and cook au gratin.
If you like mushroom recipes, try the mushrooms au gratin recipe.
Garlic butter mushrooms can be preserved for 1-2 days in the refrigerator, tightly closed in an airtight container: however, we suggest you eat them immediately to avoid losing flavors and consistency.