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Who loves mushrooms? Try this yummy appetizer at your next holiday gathering or why not now? They're on the good stuff list!
Often grouped with vegetables, mushrooms provide many of the nutritional attributes of produce, as well as attributes more commonly found in meat, beans or grains. Mushrooms are low in calories, fat-free, cholesterol-free and very low in sodium, yet they provide important nutrients, including selenium, potassium, riboflavin, niacin, vitamin D and more.
See more at http://mushroominfo.com/benefits/#sthash.Fmkw6hEO.dpuf
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Ingredients
- 16 cup even-sized openCremini mushrooms stalks cut level
- 3 tbsp grapeseed or coconut oil do best in high heat and much healthier
- 1/4 c unsalted butter softened
- 3 cloves garlic chopped very finely
- 2 tbsp fresh thyme chopped
- 1 1/2 tbsp lemon juice
- Kosher salt and freshly ground black pepper to taste
- 1/4 c Ian’s gluten free panko breadcrumbs
- 2 tbsp fresh thyme chopped
- 1 1/2 tbsp lemon juice
- Kosher salt and freshly ground black pepper to taste
- 1/4 c Ian’s gluten free panko breadcrumbs
Ingredients
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Instructions
- Preheat the oven to 400. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.
- Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.
- Mix together the butter, garlic, thyme, lemon juice, and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the panko crumbs on top. Refrigerate for later, or cook immediately in the oven for 10 minutes.
Recipe Notes
Enjoy the Journey!
Gluten Free Lady
Gluten Free Lady www.glutenfreelady.com
