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Add a photoServings: 4
Ingredients
- 12 large mushrooms (e.g. oyster mushrooms)
- ¼ c. (60 g) butter
- 1 large onion
- 2 garlic cloves
- Juice of half a lemon
- Minced flat-leaf parsley
- Extra virgin olive oil
- Salt, pepper
Directions
- Clean and lightly wipe the mushrooms
- Separate the caps from the stems and reserve the stems
- Pour some lemon juice on the caps so which they don't discolor
- Peel and clean the onion, and chop it roughly
- Peel the garlic, clean it and crush it roughly with the blade of a knife
- Put the onion, garlic, parsley and small cubes of butter (at room temperature) into a blender or possibly food processor
- Blend well to obtain a nice, even consistency
- Add in the mushroom stems and blend again
- Add in salt and pepper to taste
- Stuff the mushroom caps with the butter and garlic mix
- Drizzle a little extra virgin olive oil onto a baking sheet or possibly oven-proof dish
- Put the mushrooms on the baking sheet and place a small knob of butter on each mushroom
- Cook for 20 min in an oven preheated to 400°F (200°C)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 4 servings | |
| Calories 132 | |
| Calories from Fat 103 | 78% |
| Total Fat 11.78g | 15% |
| Saturated Fat 7.33g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 87mg | 4% |
| Potassium 272mg | 8% |
| Total Carbs 5.8g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.56g | 2% |
| Protein 2.65g | 4% |
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