ROASTED GARLIC MUSHROOMS Modified Gluten Free
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
Ingredients
  • 16cup even-sized openCremini mushroomsstalks cut level
  • 3tbsp grapeseed or coconut oildo best in high heat and much healthier
  • 1/4c unsalted buttersoftened
  • 3cloves garlicchopped very finely
  • 2tbsp fresh thymechopped
  • 1 1/2tbsp lemon juice
  • Kosher salt and freshly ground black pepper to taste
  • 1/4c Ian’s gluten free panko breadcrumbs
  • 2tbsp fresh thymechopped
  • 1 1/2tbsp lemon juice
  • Kosher salt and freshly ground black pepper to taste
  • 1/4c Ian’s gluten free panko breadcrumbs
Instructions
  1. Preheat the oven to 400. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.
  2. Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.
  3. 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

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