Flat Cap Mushrooms baked with Garlic, Lemon & Chilli
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Flat Cap Mushrooms baked with Garlic, Lemon & Chilli

A delicious way to cook any type of flat-cap mushrooms using their cups to hold fillings and combine their juices with tangy lemony garlic and chilli flavours. Great as an accompaniment to many meat dishes, especially Sunday breakfasts or on their own with salads as a starter

8 Medium flat cap mushrooms
5-6 Smoked Chilli Garlic cloves – peeled and finely chopped
1 medium hot red chilli, with most of the seeds removed, finely chopped
finely grated zest of one lemon plus 1 tablesppon juice
3 tablespoons extra virgin olive oil
25g unsalted butter
sea salt, black pepper
2 tablespoons coursely chopped flat-leaf parsley

Prehead oven to 180C, gas 6. Trim ends of the mushroom stalks and arrange them in a roasting tin
cup-side up. Divide the Chilli Smoked Garlic, lemon zest and chilli between the cups. Drizzle over the olive oil, dot with butter, season and bake for 25 mins.

Remove from the oven, sprinkle the lemon juice over the mushrooms and scatter the parsley over. Can be served hot or warm.

To reduce the amount of chilli in this recipe Thyme and Lemon Smoked Garlic could be used as an alternative



Buy Chilli Smoked Garlic


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