Cocktail party...brunch...luncheon...side-dish...many ways to enjoy healthy food. Grab a fork and dig in!
16 open cap organic mushrooms, stems cut level (save and use in other foods)
3 Tbs. (45 ml) olive oil
1 1/2 sticks (3/4 cups/170g) organic (dairy-free) butter
3 chopped organic cloves of garlic
2 Tbs. (30 g) fresh chopped thyme or 2 tsp. (10 g) dried thyme
1 1/2 Tbs. (22,5 ml) organic lemon juice
1/2 cup (65 g) (gluten-free) breadcrumbs
1. Lightly fry the mushrooms cap-side down in hot oil for 20 seconds.
2. Arrange them in a shallow posting pan with stems facing upwards.
3. Mix together the butter, garlic, thyme, and lemon juice.
4. Spoon a little garlic butter on to each mushroom, then light press the breadcrumbs on top.
5. Cook in the oven for 10 minutes.
Look at the many mushrooms recipes on our site.
Preheat the oven to 400F (200C)
3 Tbs. (45 ml) olive oil
1 1/2 sticks (3/4 cups/170g) organic (dairy-free) butter
3 chopped organic cloves of garlic
2 Tbs. (30 g) fresh chopped thyme or 2 tsp. (10 g) dried thyme
1 1/2 Tbs. (22,5 ml) organic lemon juice
1/2 cup (65 g) (gluten-free) breadcrumbs
1. Lightly fry the mushrooms cap-side down in hot oil for 20 seconds.
2. Arrange them in a shallow posting pan with stems facing upwards.
3. Mix together the butter, garlic, thyme, and lemon juice.
4. Spoon a little garlic butter on to each mushroom, then light press the breadcrumbs on top.
5. Cook in the oven for 10 minutes.
Look at the many mushrooms recipes on our site.
