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.
Servings: 4
Calories: 206kcal
Ingredients
- 500 g mushroom cups
- ⅓ cup olive oil
- ¼ cup minced garlic see notes - the larger style, not the small minced version
- 1 tablespoon thyme
- 1 teaspoon cracked pepper
- 1 teaspoon himalayan rock salt
- 1 teaspoon 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
- 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!
- 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.
- 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.
- 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