Roast Garlic & Thyme Mushrooms

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Roast Garlic & Thyme Mushrooms
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Roast Garlic & Thyme Mushrooms

Added by: on May 18th, 2016
As I mentioned in my previous post, my husband and I cooked for our friends last weekend. We started off with little snacks like truffle salami, olives, crisps, crudités and my favourite roquamole dip. Then for starter we made these mushrooms on a bed of rocket and we scattered them with black .. more >
Prep Time:
10 min
Cook Time:
30 min
Ready In:
40 min



Original Recipe Yield: 4 servings


  • 4 large portobello mushrooms
  • 40g butter
  • 1 tbsp fresh thyme leaves
  • 1 tbsp olive oil
  • 1 finely grated zest of unwaxed lemon
  • 2 cloves garlic peeled and crushed
  • 1 tsp Dijon mustard
  • 4 tsp heaped ground almonds
Nutrition Facts
Roast Garlic & Thyme Mushrooms

Servings Per Recipe: 4

Amount Per Serving

Calories: 138

  • Total Fat: 12.9 g
  •     Saturated Fat: 5.7 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 21.5 mg
  • Sodium: 93.7 mg
  • Total Carbs: 5.2 g
  •     Dietary Fiber: 1.5 g
  •     Sugars: 2.5 g
  • Protein: 2.5 g

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Preheat the oven to 180 C (fan). 200 C, gas mark 6.


Pop the mushrooms in an ovenproof dish, cut the butter into little knobs and scatter on top.


In a bowl, mix together the thyme leaves, oil, lemon zest, garlic and Dijon mustard. Then spoon on top of the mushrooms and sprinkle over the almonds. This was a bit fiddly for me and mine weren't as "neat" as I hoped but I don't think it matters!


Roast in the oven for 25-30 minutes or until the topping is golden. Season generously and serve.


I served mine on a rocket salad however they would go very very well with garlic bread or they would even work as a side with a steak. I am a huge fan of stuffed mushrooms but normally they are covered in cheese so this is a lighter way of doing them. I had to use dried thyme as what I thought was thyme in the garden, was actually mint! I do think fresh thyme works a lot better however they were still great. A great quick and easy dish to do for a dinner party.


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