Happy Monday, lovelies! Today we are happy to bring you a delicious recipe from friend of Lovely, Laura. Make sure to check Laura out of her great (gorgeous) cooking blog Sweet Life Laur, and pop over to Sweet Life Laur's facebook to stay up to date with her recipes!
Anyway, I have a recipe for you all! As I sit here in 90 degree heat at 9:00 pm on the Summer Solstice, I’m almost wondering if this side dish might be a little too heavy for summer. Mushrooms are earthy and this method of preparation requires turning on the oven, but I served them alongside a very summery grilled halibut and it was a perfect match. You could even skewer and grill them to avoid the oven issue.
This recipe calls for parsley, but as you can see there is none to be found in the photo above. The day I made this, we went herb garden shopping and a cilantro plant was mixed in with the parsley. When I was loading it into the car, I wondered why it smelled so bad but didn’t realize my mistake until I got home (that’s what that green leaf is). So there is no parsley in the photo, but it would have been a fantastic addition.
I hope you enjoy - let me know what you think on my Facebook page!
Garlic and Butter Roasted (or Grilled!) Mushrooms
1/2 pound Baby Bella Mushrooms
2 garlic cloves, pressed or minced
1 tablespoon olive oil
2 tablespoons butter
2 tablespoons chopped parsley
Preheat oven to 450F.
Clean mushrooms and cut each one in half. Toss in a baking dish with garlic and olive oil. Arrange so that the mushrooms are in a single layer. Cube butter and spread the cubes out over the mushrooms.
Serve as a side dish, or as an appetizer with crusty bread.
