Recipes

Choose flavorful mushroom varieties like cremini. Avoid white buttons.
Use a damp paper towel to gently clean the mushrooms and remove any dirt. Avoid getting them wet, as mushrooms soak up water.
Trim the ends of the mushroom stems.

1 pound cremini mushrooms

3 tbsp olive oil

4 garlic cloves, minced

Salt, to taste

Black pepper, to taste

Thyme or rosemary

Preheat your oven to 425°F. Grease a baking sheet
Combine the mushroom caps, olive oil, minced garlic, herbs and pepper in a bowl. Toss everything together to coat the mushrooms.
Space the mushrooms out on the prepared baking sheet.
Place the baking sheet in the oven and roast for 20—25 minutes until the mushrooms are golden brown and have shrunk quite a bit.
Salt and stir the pan halfway through the roasting time.
Serve the mushrooms hot as a side dish, or serve them alongside steaks, tossed into salads or added to pasta sauce.

12 cremini mushrooms (also known as baby bellas)

1 cup grated cheese (mozzarella or Gouda; top with Parmesan)

2 cloves garlic, minced

2 tbsp olive oil

1 tbsp rosemary, finely chopped

1 tbsp thyme, finely chopped

Salt and pepper, to taste

¼ cup breadcrumbs (optional)

Preheat your oven to 375°F. Lightly grease a baking sheet.
Finely chop the stems of the mushrooms.
In a pan over medium heat, add the olive oil. Once hot, add the chopped stems and fry for 2—3 minutes until they release their moisture. Add the garlic and cook for 1—2 minutes. Remove from heat and let the mixture cool a bit.
Combine the stems and garlic with the grated cheese, rosemary, thyme, salt and pepper in a mixing bowl. If preferred, add breadcrumbs to the mix. They add a little crunch.
Add the cheese mix to the mushroom caps, pressing it down.
Place the stuffed mushroom caps on the baking sheet. Drizzle a little olive oil over the top for extra flavour.
Bake in the oven for 20—25 minutes until the mushroom caps are tender and the cheese is slightly golden on top.
Remove from the oven and serve.