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Bethany Thomson, RDN, LDN, CLT

Roasted Mushrooms with Rosemary Infused Browned Butter

Prep Time 10 minutes mins Cook Time 25 minutes mins
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Course: Side Dish
Ingredients Method Notes

Ingredients
  

  • 8 oz Baby Portabella Mushrooms
  • 2 tbsp olive oil or other LEAP friendly oil
  • sea salt and black pepper to taste
  • Browned Butter Sauce
  • 1/4 cup butter unsalted
  • 2 cloves garlic minced
  • 1 tsp rosemary chopped fresh
  • 1 tsp lemon juice fresh or bottled organic

Method
 

  1. Instructions
  2. Preheat oven to 400 degrees F.
  3. Gently wash and clean mushrooms to remove dirt. Pat dry after washing.
  4. Mix olive oil, salt, and pepper and coat the mushrooms in mixture. Place mushrooms in a single layer on a baking sheet. Roast in the preheated oven until golden for about 12-15 minutes, stirring halfway through.
  5. While mushrooms are roasting, add 1 tsp of butter to a skillet; add minced garlic and sauté over medium heat for 1 minute (watch carefully -- garlic burns easily.) Add the remaining butter and rosemary and stir until butter starts to lightly brown. Remove from heat and stir in lemon juice.
  6. Lightly blot mushrooms with a paper towel to remove cooking oil/juices, if any. Move the roasted mushrooms to a serving dish and pour the garlic butter sauce over the mushrooms. Add additional sea salt/pepper and garnish with additional fresh rosemary if desired.

Notes

Kitchen notes: For those with a  dairy sensitivity, try this recipe with an herb infused oil (such as grapeseed, pecan oil, avocado oil, etc.) instead of butter.