Baby bella mushroom caps are roasted to perfection with some melted butter, garlic, and a hint of parmesan cheese.
When I was a kid, I used to hate mushrooms.
Actually, now that I think about it, I didn’t like mushrooms well into my teen and probably early twenties.
I don’t quite remember the day that I began liking and even loving mushrooms but I do now and I seriously cannot get enough.
After some coaxing from [more-than-likely] my hubby, my love affair with mushrooms began.
Side dishes that are easy and delicious are hard to come by. Many times thinking about what side dish I am going to make with the meal is more work than actually thinking up what I am going to make for the main dish.
And there are only so many days when you can throw some lettuce from a bag on the side with some dressing and call it a salad.
This is where these garlic butter roasted mushrooms come in. After I realized my love affair with mushrooms, I started trying to make them many different ways.
This is one of those ways.
Simple and flavorful with melted butter and minced garlic all roasted in those delicate mushroom caps and then topped with a pinch of parmesan cheese for added dimension.
Perfect because you can roast them while the rest of dinner is cooking.
- 1/4 cup unsalted butter
- 4 cloves garlic minced
- 16 oz baby bella mushrooms
- grated Parmesan cheese
- Place a large cast iron skillet in the oven and preheat to 400° F.
- Add butter to small, microwave safe bowl and microwave on high for about 30 seconds until butter is melted. Add garlic and stir.
- Wash and pat dry mushrooms and carefully remove stems.
- Using an oven mitt, remove hot skillet from the oven and place mushrooms cap-side-down into the hot pan. Drizzle each mushroom with the garlic and butter mixture making sure to get most of it inside the caps and not into the skillet. Sprinkle tops with parmesan cheese and season with salt and pepper, to taste.
- Roast at 400° F for about 25-30 minutes. Let cool for about 5-10 minutes before serving.