These mushroom caps are oh-so-buttery and packed with fresh herbs and fragrant garlic. These make a decadent snack or an awesome party appetizer! Since all mushrooms come in different shapes or sizes, the suggested servings size is approximately 3-4 caps, but it may be best for you to go by weight. Use portion control because you won’t want to stop at one!
- Prep Time:25 minutes
- Cook Time: 27 minutes
- Total Time: 52 minutes
- Yields: 4 3 pcs
Macros Per Serving
4g Net Carbs
5g Total Carbs
- Butter, 6 tablespoon
- Garlic, 4 clove
- Basil, 1 tablespoon, chopped
- Herbs Marjoram By Melissa's, ⅛ ounce
- Herbs Fresh Raw Rosemary, 1 tsp
- Crimini Mushrooms, 12 ounce
- Salt, 0.25 teaspoon
- Black Pepper, 0.25 teaspoon
- Olive Oil, 1 teaspoon
1. First, make the butter filling. Place the butter in a small pot. Prepare the aromatics by peeling and mincing the garlic cloves, mince the basil and marjoram, and leave the rosemary whole as a sprig.
2. Melt the butter of low heat. Stir in the garlic, basil, marjoram, and rosemary. Place a lid on the pot, and let the flavors simmer together for just about 60 seconds.
3. Remove the rosemary sprig and discard. Pour the herb butter into a dish or bowl. Set it in the freeze for 15-20 minutes. You just want the butter to solidify, not freeze.
4. Meanwhile, preheat an oven to 350 degrees. Prepare the mushrooms by scooping or cutting out the stems. Remove any inside flesh you don’t want, being careful not to break the mushrooms. Once done, sprinkle the salt and pepper evenly over the upturned mushrooms.
5. Prepare a ¼-sheet tray with a light coating of pan spray. Pour the olive oil on the sheet tray and spread it around with a paper towel to coat the pan. Then, use a spoon to stuff each mushroom cap with the solidified herb butter.
6. Bake the tray of mushrooms for 20-25 minutes. For serving, transfer the mushrooms to a new dish and drizzle any juices from the tray over the mushrooms. Enjoy with a napkin to soak up any mess!