Garlic Mushrooms (Side dish!)

Garlic Mushrooms are so delicious and yet incredibly easy to make. With step by step instructions so you can make your own garlic mushrooms.

This will soon become one of your favourite side dishes to make!

How to make Garlic Mushrooms?

Happy Sunday folks! It is winter in Brisvegas at the moment so I wanted to share a perfect side dish that will keep your heart and your body warm.

These garlic mushrooms are EASY and DELICIOUS.

You know how when you go out to eat breakfast, the mushrooms always seem better than the ones you cook yourself….well that is a thing of the past. When you whip up these bad boys, you will have even better mushrooms than the restaurant ones.

If you are looking at having a dinner party or gathering any time soon, whip these up and your guests will LOVE THEM! (Trust me, I ate about 5 kg of mushies in order to bring you this dish!!).

You guys know me well enough by now to know that I LOVE mushrooms.

I also love serving them in a variety of ways and coming up with new ways to stuff or saute them. For today’s dish, we are keeping it pretty simple….we are going to oven bake them.

Recipe development ideas

• A vegan or vegetarian side dish
• Got to have lots of garlic
• Different textures in the dish
• Lots and lots of mushrooms
• Not too labour intensive a recipe

So when all that thinking was done, this recipe was developed and you will LOVE the taste and texture of the dish.

You start with beautiful fresh white mushrooms that look like this….

Then you lovingly and tenderly, flick the dirt off with a pastry brush and then coat them in a flavoursome combination of seasoning, during which time, they will come to look like this…..

You can see the big pieces of minced garlic in the picture above and below. This is the best type of texture for these garlic mushrooms. You can buy a smaller more minced version of garlic, however, I believe if you can find this larger style garlic, you will get a better flavour for the dish.

To create a variety of textures in the dish, cut some of the mushrooms in half and then some of the larger ones in quarters.

I should probably warn you that your neighbours may come knocking when these are baking in the oven as the aroma will waft into the street and boy what an aroma it is!!! (Hello garlic, my friend, just not when you eat 10 garlic mushrooms and don’t have a breath mint, haha, I am kidding!).

The recipe folks……………

Garlic Mushrooms

These oven baked garlic mushrooms are a perfect side dish for any dinner party. They are easy to make and are extremely tasty. This dish is vegan. 

5 from 5 votes

Print Rate

Course: Side Dish

Cuisine: Australian

Keyword: mushrooms, garlic, garlic mushrooms

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Calories: 206kcal

Author: Adrianne

Ingredients

1x2x3x

• 500 g mushroom cups
• 1/3 cup olive oil
• 1/4 cup minced garlic see notes - the larger style, not the small minced version
• 1 tbsp thyme
• 1 tsp cracked pepper
• 1 tsp himalayan rock salt
• 1 tsp pine nuts
• 1 cup rocket leaves argula in USA

Instructions

• Preheat your oven to 180 degrees and line a flat baking tray with grease proof paper 
• Prep your mushrooms by using a pastry dish to flick off any dirt 
• In a small bowl add oil, thyme, salt and pepper, stir to combine 
• Cut a couple of the medium sized mushrooms in half and a couple of the larger sized mushrooms in quarters. 
• Brush the seasoning mix over each mushroom or piece liberally, then place on the baking tray. 
• Bake for 15 minutes 
• Serve with fresh rocket leaves and garnish with pine nuts

Notes

1. If your baking tray has slits in it, use another tray underneath it on a different rack. You will find that some of the oil will drip through the cracks otherwise and you don't want to spend your days cleaning your oven all the time! 
2. I buy my mushrooms in a packet most of the time as the grocery store near me always has good ones. You can obviously also purchase the loose mushroom cups of the same quantity. 
3. If purchasing loose mushies, then grab a variety of sizes (all still cup mushrooms though), so that you can have some halves and quarters in the mix of a slightly different size. 
4. I use himalayan salt for everything these days and I don't often have normal salt at home. If you can't find it (it is pink), then use normal salt from a grinder (is is fresher and nicer that way). 

Nutrition

Serving: 0g | Calories: 206kcal | Carbohydrates: 7g | Protein: 4g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 591mg | Potassium: 460mg | Fiber: 1g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 8.8mg | Calcium: 34mg | Iron: 1.3mg

Did you make this recipe? Share on Instagram!It makes my day when you make my recipes! Tag @sweetcaramelsunday

Recipe inspiration for you

Recently, I shared with you 2 other mushroom recipes and they were my Baked Stuffed Mushrooms and my Baked Stuffed Flat Mushrooms (the 1st ones using the small cup mushies and the 2nd one using the larger flat mushrooms).  If you have a look at those recipes, you will see that part of the process for this dish is very similar in terms of the prep of the veggie, however, they are a bit more complicated.

There are also some other dishes you may want to check out whilst you are here. Let’s look at salads and other veggie based dishes today…………my favs that I know you will love are:

• Meatless Monday Vegan Noodles
• Mushroom and Spinach Risotto
• Dukkah Tofu Salad 
• Vegan Yellow Curry Noodle Bowl 

Oh and as for the salads I mentioned……….here are they:

• Bacon and Egg Quinoa Salad 
• Potato Salad
• Crispy Chicken Caesar salad

Thanks as always for coming, I love having you here.

Adrianne x (heads off to the store to buy bed socks it is STILL cold in vegas).