Garlic Mushrooms

This is high on the list of easiest appetizers to make. There are only a few steps and just four ingredients. (Maybe a few more if you want to get fancy.)

Garlic Mushrooms

• 8 ounces button or baby bella mushrooms
• 3 tablespoons extra virgin olive oil
• 8 cloves garlic (~½ head), coarsely minced
• salt

1. Preheat the oven to 375ºF. Remove the stems from the mushrooms. Save for another use. Pat the mushrooms dry. Place on a baking sheet stem-side down.
2. Place the mushrooms in the oven for 10 minutes. Put the oil, garlic, and a small pinch of salt in a small pot. Set over low heat. Once it starts bubbling, alternate between pulling it off the heat and setting it back on. Keep it at a very light bubble. Stir frequently.
3. When the mushrooms come out of the oven, place on a serving platter stem-side up. Spoon the garlic into the caps, then spoon the oil over the top. Serve immediately.

Serves 4-6

The goal is to soften the garlic and get rid of the raw taste, but you don’t want any browning.

You can fancy these up a bit by adding some fresh herbs or spices. I chose fresh parsley and ground sumac. I think paprika (regular or smoked) would be good. Fresh dill, thyme, or basil all sound wonderful too.

The one downside of this recipe is that it’s really only good straight out of the oven. No packing these up to take somewhere else.

This recipe is being shared in Allergy Free Wednesday, Gluten Free Wednesday, and Gluten Free Fridays.