Smitten Kitchen.  These would be amazing with just about anything – I’m even thinking with eggs and hash browns for a delightful brunch…but they were truly perfect served over a platter of Brock’s barbecued beef tenderloin.  I could eat these everyday – enjoy!

Garlic Butter Roasted Mushrooms

1 lb. bite-sized cremini mushrooms (regular white ones will work, and halve them if they’re too big)

2 T. capers, rinsed and chopped

4 cloves of garlic, minced

2 T. canola oil

1/2 t. EACH salt AND freshly ground pepper

3 T. butter, cut into small pieces

2 t. lemon juice

1/4 c. chopped fresh parsley

Preheat the oven to 450 and spray a shallow casserole dish – ideally, you want the mushrooms to fit in a single layer.  In a large bowl, toss the mushrooms with the capers, garlic and oil, then spread them evenly in your prepared dish and sprinkle all with the salt and pepper.  Dot the butter over all and bake for 20 to 30 minutes, stirring every 10 minutes, until the mushrooms are tender and they’re bubbling in their juices.  Stir in the lemon juice and parsley and serve immediately with something that can soak up the sauce!

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