I originally created this recipe as a snack for my son, who loves mushrooms, but it ended up as a side dish. I guess it could be either. It think I like it better as a side dish. These mushrooms are easy to make, keto-friendly and just plain awesome!
Ingredients
2 packages white or baby bella mushrooms, left whole
1/4 cup extra virgin olive oil
2 Tbsp. garlic, minced
3 Tbsp. grated parmesan cheese
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
Instructions
Heat the oven to 350 degrees. Clean the whole mushrooms by wiping them with a damp paper towel or cloth. Mushrooms are porous, so they will absorb too much water if submerged to clean them. It is best to wipe them with a damp cloth or paper towel. Place the mushrooms in a medium baking dish.
In a small bowl, mix together the garlic, parmesan cheese, salt, pepper and oregano.
Pour the parmesan sauce over the mushrooms and toss well.
Place in the oven and bake for 30 minutes.
Roasting the mushrooms brings out a somewhat meaty flavor to the mushrooms, and the topping adds a slightly toasty crunch to the texture of this dish. These mushrooms make a lovely side dish for steak or roast beef. Rather than serving on the side of a steak, you could serve the mushrooms on top. How fancy would that be!
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