Roasted Mushrooms with Garlic-Anchovy Butter

Total Time:
35 min
15 min
20 min
  • 12 cremini mushrooms
  • 1 stick unsalted butter, at room temperature
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 cloves garlic, minced
  • 1 teaspoon anchovy paste
  • 1 tablespoon extra-virgin olive oil
  • Finely grated fresh lemon zest, for sprinkling
  • Freshly ground pepper
  • Crusty bread, for serving
  • 1. Preheat the oven to 400 degrees F. Remove the stems from the cremini and save for another use. Sprinkle the caps inside and out with salt and place stemmed-side up in a small baking dish; caps should be touching.

  • 2. Use a fork to mash the butter with the parsley, garlic, and anchovy paste until smooth. Stuff each cap with some of the butter. Drizzle the olive oil over the mushrooms and bake until the mushrooms are tender and the butter has melted, about 20 minutes. Sprinkle with lemon zest and pepper over the top. Serve with crusty bread.

  • Copyright 2011 Television Food Network, G.P. All rights reserved

  • Calories: 168

  • Total Fat: 18 grams

  • Saturated Fat: 10 grams

  • Total Carbohydrate: 2 grams

  • Protein: 1 gram

  • Sodium: 148 milligrams

  • Cholesterol: 42 milligrams

  • Fiber: 0.5 gram

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