Fantastic Mushrooms With Garlic Butter and Parmesan

Name: Fantastic Mushrooms With Garlic Butter and Parmesan
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 6 slices firm white bread, crusts removed and cut into about 1/4-inch cubes (about 2-1/2 cups); 7 tablespoons butter (no subs!); 2 tablespoons minced fresh garlic (or to taste); salt and black pepper; 1 1/2 lbs small white button mushrooms; 1/4 cup fresh parsley, finely chopped; grated parmesan cheese

Submitted by Kittencalrecipezazz

"This is like escargots only using mushrooms instead of the snails, toast the bread cubes well in advance to save time --- this is so delicious!"

Download

photo by Sharon123

Ready In:: 30mins
Ingredients:: 7
Serves:: 6

ingredients

6 slices firm white bread, crusts removed and cut into about 1/4-inch cubes (about 2-1/2 cups)
7 tablespoons butter (no subs!)
2 tablespoons minced fresh garlic (or to taste)
salt and black pepper
1 ¹⁄₂ lbs small white button mushrooms
¹⁄₄ cup fresh parsley, finely chopped
grated parmesan cheese

directions

Set oven to 375 degrees.
Butter a 11 x 7-inch baking dish.
Toast the bread cubes in baking sheet, stirring once until golden and crisp (about 8 minutes).
Meanwhile melt butter with the garlic, salt and pepper on top of the stove in a small saucepan or in the microwave.
Place the button mushrooms in the baking dish and toss well with the butter/garlic mixture.
Bake the mushrooms stirring occasionally until soft and juicy (about 15-20 minutes).
JUST BEFORE SERVING, toss the mushrooms with the browned croutons and parsley.
Divide mushroom mixture evenly into smaller serving bowls, and sprinkle with Parmesan cheese, or just serve in one serving dish.
DELICIOUS!

Questions & Replies

Got a question? Share it with the community!

Reviews

This was wonderful! I was a bit short on mushrooms, so I added sliced zucchini. I also cut the mushrooms in half, as they were quite large and I wanted plenty of the garlic butter on them. For the bread, I used five slices of wheat sourdough. The croutons end up tasting like delicious garlic bread bits. Everyone agreed this was a definite keeper!

mangomom
I realize it may not be protocol to rate a recipe when it wasn't followed completely but let me 'splain. I was looking for a recipe to make mushrooms in the oven to free up the stove top, and Kittens' recipe was as close as I could get. I used 2 large packages mushroom caps, 8T butter and garlic as suggested. I did bake longer because they were BIG caps. They turned out perfectly w/o being over done. My husband proclaimed them to be the best mushrooms he has ever had. Better than pan sauteed. *I did not use the croutons , etc. but I will one day cuz I love escargot and come back and update my review. Served along with a beef tenderloin.

Chicagoland Chef du Jour
Made these for our Christmas Dinner. They are fanstastic and easy to prepare. Thanks for sharing. Happy Holidays!!!

Q & A's Mom
Yum! Nice addition to the Thansgiving table. Everyone commented on how good they were. I do wish that the toasted bread cubes stayed a little more toasted - instead they turned into a sort of stuffing consistency. Otherwise - delish!

dukeswalker
Hi Kitten, these were soooo good! I made these for a grilled steak dinner; the only problem was I had to make two batches because the first batch was gobbled down in-no-time-flat. Everything tasted delish! Added crushed red pepper flakes for that extra zing! You are the best, thanks, Diane :)

Manami