Mushroom “Escargot”

Mushrooms.  Love em, Hate em?  Which side of the fence are you on?  Bil and I are on the love em side, Madeleine on the Hate em–that being said, she has gotten REALLY good at picking them out!

Mushrooms contain about 80 to 90 percent water, and are a rich source of riboflavin, niacin, and selenium. Selenium is an antioxidant that works with vitamin E to protect cells from the damaging effects of free radicals.  Yummy and good for you–what a great combo!!

I came across this recipe a few weeks ago on Smitten Kitchen–another great recipe blog.  We were kid free last night, so decided to try this one for dinner–OMG!  Seriously–too delicious for words.

Like escargot–only better!  (…the snails are really just the vessel for the garlic butter and cheese anyway–just like cake is the vessel for the icing…)

This one’s for you Jen-Fou!

Garlic Butter Roasted Mushrooms (adapted from Smitten Kitchen)
1lb button mushrooms (halved or quartered if large)
2tbsp olive oil
3 cloves garlic
3 tbsp butter
cracked pepper
1 cup grated cheese (like marble or cheddar or swiss)
Juice of 1/4 lemon

Cut mushrooms and place in casserole dish just big enough to fit them almost in one layer.  Toss with olive oil and garlic.  Top with butter cut into small cubes.  Bake at 425 degrees for about 10 minutes.  Top with cheese and continue to bake for another 10 minutes or so.  Squeeze lemon all over and serve with crusty bread to soak up all the buttery, garlicky goodness!


Enjoy!