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Nutrition Facts
Serving Size 1 (327g) Recipe makes 4 servings The following items or measurements are not included below: 10 sprigs thyme
Calories 343
Calories from Fat 185		(54%)
Amount Per Serving		%DV
	Total Fat 20.6g	31%
	Saturated Fat 12.9g	64%
	Monounsaturated Fat 5.3g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 53mg		17%
Sodium 19mg		0%
Potassium 745mg		21%
Total Carbohydrate 11.1g		3%
	Dietary Fiber 1.3g	5%
	Sugars 3.8g
Protein 4.8g		9%
detailed view... how is this calculated?

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Baked Garlic Mushrooms

Recipe #255142 | 23 min | 3 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: **Mandy**
Sep 24, 2007

I'm not really a fan of mushrooms but my husband loves them so I cook them for him. Cooked in this way I can even stomach a few myself. (LOL) This is a Donna Hay recipe from the Sunday Herald Sun

SERVES 4 -6 (change servings and units)

Ingredients

300 g field mushrooms
300 g swiss brown mushrooms
100 g unsalted butter, chopped
1/2 cup dry sherry
6 garlic cloves
10 sprigs thyme
sea salt
cracked black pepper

Directions

1
Preheat oven to 200.C.
2
Place all ingredients into a baking dish and bake for 15-20 mins or until mushrooms are tender & juicy.

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Featured Reviews for This Recipe

From: bluemoon downunder

On Nov 3, 2008

A MUST TRY RECIPE FOR MUSHROOM LOVERS! A three minute recipe as delicious as this one: I'm going to be making these often, Mandy! I quartered my garlic - so that added 30 seconds to the preparation time! Not a problem! And I used merlot rather than sherry because I'm not overly fond of sherry - even in cooking. But otherwise, it was all in the pan just as instructed. Smelt divine; tasted even better. Loved the blend of mushrooms and love mushrooms with garlic and thyme. Thanks for sharing this super easy, super fast, super delicious, true SUPER STAR recipe, Mandy!

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From: Madonna 66

On Jul 23, 2008

Awesome! I've made this a couple of times, both with fresh and dried thyme (which I soaked in the brandy for a while) and was fantastic both ways. I used 2-3 types of mushrooms both times and love the difference in textures when baked. I cut large field mushrooms in quarters and left Button and Swiss Brown ones whole. I served them on fat chunky slices of Sourdough (a dense bread is best) toasted. Delicious for lunch/brunch.Thanks Mandy!

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From: I'mPat

On Sep 28, 2007

We have just devoured these on hot buttered toast for breakfast. I used large button mushroom which I quartered and they took 20 minutes (gave a stir after first 10 to coat the mushrooms in the melted butter) at 175 degrees in a fan forced oven. The DS, DM and myself thoroughly enjoyed. Thank you Mandy from Oz for a :yummy: breakfast. Made for the Newest Zaar Tag game.

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From: TeresaS

On Sep 27, 2007

These were great! Not sure what field and swiss brown mushrooms are but used button and brown mushrooms. They came out awesome. I had some extra fresh thyme on hand and came across this recipe, I'm so glad I found it because it worked out great! Thanks, Mandy from Oz for posting

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