Baked mushrooms with butter and rosemary

6 servings

30 minutes

Baked mushrooms with butter and rosemary are an exquisite dish of European cuisine that harmoniously combines simplicity of preparation and richness of flavor. Baked champignons acquire a tender texture and reveal their natural aroma, while the buttery notes, garlic, and rosemary create a refined flavor accompaniment. A light acidity from lemon juice adds freshness, making the dish an ideal complement to meat delicacies. This recipe comes from traditional gastronomic practices in Europe, where natural ingredients and deep flavor combinations are valued. The mushrooms can be served as an independent appetizer or a side dish to the main course, enjoying their rich aroma and flavor.

Energy value per serving

• Calories: 107.4
• Proteins: 3.8g
• Fats: 9.7g
• Carbohydrates: 1.9g

Ingredients

• Fresh champignons: 500 g
• Olive oil: 1 tbsp
• Garlic: 2 clove
• Butter: 40 g
• Fresh rosemary: 1 stem
• Salt: pinch
• Ground black pepper: pinch
• Lemon juice: 1 tbsp

Cooking steps

1. Preheat the oven to 180 degrees.

2. Wash the small mushrooms, dry them with a paper towel, and place them in a bowl.

   Required ingredients:

   • Fresh champignons: 500 g

3. Season the mushrooms with salt and pepper, drizzle with olive oil. Mix well and place on a baking sheet.

   Required ingredients:

   • Ground black pepper:  pinch
   • Salt:  pinch
   • Olive oil: 1 tablespoon

4. Bake for about 20 minutes in the oven, stirring after 10 minutes of baking.

5. Melt butter in a pan over low heat and cook for about 3-4 minutes until nutty brown. Add minced garlic and a sprig of rosemary. Add roasted mushrooms and mix. Remove from heat.

   Required ingredients:

   • Butter: 40 g
   • Garlic: 2 cloves
   • Fresh rosemary: 1 stem

6. Squeeze 1 tablespoon of lemon juice and pour it over the mushrooms, mixing well. Serve warm as a side dish to meat.

   Required ingredients:

   • Lemon juice: 1 tablespoon