Best Baked Garlic Mushrooms Recipes

BAKED MUSHROOMS WITH GARLIC AND CHEESE

Steps:

• Preheat oven to 400°; butter a shallow 1 1/2 quart casserole.
• Arrange the mushrooms in the casserole in an even layer and top with the sliced garlic.
• Dot with the butter and sprinkle with salt and pepper.
• Bake, uncovered, for 20 minutes, or until bubbly.
• Sprinkle with cheese.
• Serve the mushrooms with slices of French bread.

BAKED TROUT WITH GARLIC & MUSHROOMS

Steps:

• To cook trout, wash and dry the fish inside and out and coat sides with a little olive oil.
• Slice mushrooms and place half in the bottom of a shallow baking dish.
• Salt and pepper fish, inside and out, to taste and place in dish on top of mushrooms.
• Sprinkle bread crumbs over fish along with the minced parsley, chopped garlic and the green onion.
• If using fresh lemons, squeeze 1 or 2 directly over the entire trout including the inside.
• Meanwhile melt butter, add to olive oil and the juice of 2 lemons.
• Pour slowly over fish saving about half of the mixture.
• Bake for 20-25 minutes at 375 degrees or until they are tender and bread crumbs are light brown.
• Fish is done when the meat flakes easily when a fork is inserted into the flesh and lifted up slightly.
• Just before the fish are done, saute 1-2 minutes , the remaining mushrooms in the sauce that is left and pour over top after placing trout on a serving plate.
• Garnish with a few lemon wedges and a few sprigs of fresh parsley.
• Serve this Italian Trout recipe with rice, or Italian pasta, and a vegetable.

BAKED SCALLOPS AND MUSHROOMS IN GARLIC SAUCE

Steps:

• Rinse the scallops in cold water and pat dry with paper towels.
• Remove the stems from the mushrooms and reserve both the stems and caps.
• Brush a shallow (8- to 9-inch diameter) baking dish with 1 tablespoon of olive oil; preheat the oven to 350 degrees.
• Toss the scallops with the flour and arrange them with the mushroom caps in a single layer in the dish.
• Pour the wine into the dish along the edge.
• Finely chop the mushroom stems and mix them with the bread crumbs, onion, parsley, garlic, pepper flakes and salt. Sprinkle this mixture over the scallops and mushrooms.
• Drizzle with the remaining olive oil.
• Bake in the heated oven until the mushrooms are soft and scallops are cooked through, about 30 minutes.
• Serve warm, or cover and refrigerate up to 24 hours.
• To reheat, loosely cover with foil and bake for about 45 minutes in a 350 degree oven.

BAKED SCALLOPS AND MUSHROOMS IN GARLIC SAUCE

Steps:

• 1. Rinse the scallops in cold water and pat dry with paper towels. Remove the stems from the mushrooms and reserve both the stems and caps. Brush a shallow (8- to 9-inch diameter) baking dish with 1 tablespoon of olive oil; preheat the oven to 350 degrees.
• 2. Toss the scallops with the flour and arrange them with the mushroom caps in a single layer in the dish. Pour the wine into the dish along the edge. Finely chop the mushroom stems and mix them with the bread crumbs, onion, parsley, garlic, pepper flakes and salt. Sprinkle this mixture over the scallops and mushrooms. Drizzle with the remaining olive oil.
• 3. Bake in the heated oven until the mushrooms are soft and scallops are cooked through, about 30 minutes. Serve warm, or cover and refrigerate up to 24 hours.
• 4. To reheat, loosely cover with foil and bake for about 45 minutes in a 350 degree oven.

"FRANK'S BAKED OYSTERS" WITH MUSHROOMS, GARLIC BREAD CRUMBS, AND ROMANO CHEESE

Steps:

• Preheat oven to 500 degrees. Saute the mushrooms: Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Add the mushrooms, 1/4 teaspoon of salt, and the black pepper. Cook, stirring constantly, until the mushrooms become soft, 3 to 4 minutes. Refrigerate the mushrooms until thoroughly chilled. Coarsely chop the mushrooms and set aside. Dry roast the anise seeds: Cook the anise seeds in a small dry skillet over medium heat just until they start to turn color and release their aroma, 2 to 3 minutes. Crush the anise seeds with a rolling pin and set aside. In a mixing bowl, add the bread crumbs, cheese, thyme, oregano, red pepper flakes, paprika, garlic, chopped mushrooms, the remaining 1/2 teaspoon of salt, anise, and the remaining 3/4 cup olive oil. Blend well using your hands. Top each oyster on the half shell with 2 to 3 tablespoons of the bread crumb mixture. Bake oysters until piping hot, 10 minutes. Serve immediately.

SAUTEED COD WITH GARLIC-HERB VINAIGRETTE AND BAKED PORTOBELLO MUSHROOMS

Steps:

• For vinaigrette:
• Preheat oven to 400°F. Wrap garlic in foil. Place foil packet directly on oven rack and roast garlic until tender, about 40 minutes. Cool garlic. Peel and finely mash enough garlic cloves to measure 1 tablespoon packed. Place mashed garlic in heavy small saucepan. Add vinegar, mustard, chives, parsley, shallot, and tarragon. Gradually whisk in olive oil. Season vinaigrette to taste with sea salt and pepper. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and refrigerate.
• For mushrooms:
• Preheat oven to 400°F. Brush mushrooms all over with olive oil. Place mushrooms, rounded side down, on foil-lined baking sheet. Sprinkle with sea salt and pepper, then chopped garlic. Arrange 2 rosemary sprigs and 2 thyme sprigs on each. Roast mushrooms until tender, about 25 minutes.
• Meanwhile, prepare fish:
• Sprinkle fish with sea salt and pepper; dust lightly with flour. Heat canola oil in heavy large skillet over medium-high heat. Add fish and sauté until brown and just opaque in center, about 5 minutes per side.
• Whisk vinaigrette over low heat to warm slightly. Thinly slice each mushroom on slight diagonal; overlap slices in row on 1 side of each plate. Spoon vinaigrette onto opposite side of plate; top with fish.

BAKED GARLIC MUSHROOMS

Steps:

• Preheat oven to 200.C.
• Place all ingredients into a baking dish and bake for 15-20 mins or until mushrooms are tender & juicy.

GARLIC BUTTER & MUSHROOMS BAKED PORK CHOP RECIPE RECIPE - (4.2/5)

Steps:

• Preheat oven to 350 degrees. 2.In a large skillet over medium high heat combine butter, garlic, mushrooms, salt, pepper, oregano and thyme. 3.Once butter has melted, add your pork chops and seer on each side for 1-2 minutes until golden brown. 4.Once both sides of the pork chops are a golden brown place in oven and bake for 35 minutes or until centers are no longer pink. *Time may need to be adjusted depending on the thickness of your pork chops. 5.Remove skillet from oven and remove your pork chops and sit them aside to rest. 6.Whisk flour and milk into your pan with the remaining liquids after removing the pork chops. Whisk until all lumps are removed. Simmer for 3-4 minutes. 7.Serve over the top of pork chops.

BAKED GARLIC SAUTEED WITH MUSHROOMS AND SCALLIONS

Steps:

• Preheat oven to 350.
• With palm of hand, press down lightly on the top of each garlic bulb to loosen the cloves.
• Put the bulbs in a small baking dish. Drizzle with 1 tsp oil over the exposed cloves.
• Sprinkle with 1/8 tsp salt over that.
• Bake 45 minutes
• Drizzle 1 teaspoons oil over the cloves, return to oven and cook 30 mins more.
• Remove from oven, let stand 10 minutes then remove the garlic cloves from the bulb. Reserve oil that you baked the garlic inches.
• Add 4 teaspoons oil, salt and reserved oil from baking pan and place all into a large skillet.
• Over med-high heat add the mushrooms, thyme, salt and pepper. Cook for 4 minutes.
• Add the garlic cloves and scallions. Cook 5 minutes.