Garlic Rosemary Mushrooms Recipes

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CHICKEN WITH ROSEMARY AND MUSHROOMS



Chicken with Rosemary and Mushrooms image

If you've been getting bored with poultry lately, rev up the dinnertime engine with our easy recipe for chicken with rosemary and mushrooms.

Provided by Meghan Yager

Categories     Poultry

Time 25m

Number Of Ingredients 8

3 tablespoons unsalted butter, plus more as needed
16 ounces white button mushrooms, sliced
3 cloves garlic, minced
1 1/2 teaspoons dried rosemary (or 1 teaspoon fresh)
1/4 teaspoon salt
1/2 cup homemade or low-sodium chicken stock
2 teaspoon all purpose flour
1.5 pounds boneless, skinless chicken (tenderloins or thighs)

Steps:

  • Heat a heavy 12-inch skillet over medium-high heat.
  • Melt butter, then add the mushrooms, garlic, rosemary, and salt to the pan.
  • Cook until mushrooms are browned, about 5-6 minutes.
  • Pour in the chicken stock and flour.
  • Whisk well and cook about 2 more minutes, or until sauce thickens slightly.
  • Transfer mushrooms and sauce into a bowl and set aside.
  • Place chicken in the same pan over medium-high heat. If the pan is very dry, add another tablespoon or two of butter.
  • Cook about 8 minutes per side, or until the internal temperature reaches 165˚F and the chicken is no longer pink.
  • Return mushrooms and sauce to the pan, and cook for 1 more minute.
  • Serve warm.

Nutrition Facts : ServingSize 1 plateful, Calories 216 calories, Sugar 1.8 g, Sodium 181.4 mg, Fat 9.2 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 4.4 g, Fiber 0.8 g, Protein 28.6 g, Cholesterol 98.6 mg

GARLIC ROASTED MUSHROOMS WITH BALSAMIC VINEGAR



Garlic Roasted Mushrooms with Balsamic Vinegar image

Tossed in a marinade with balsamic vinegar, garlic, and rosemary, then baked to juicy, glazed perfection. You only need a handful of simple ingredients and a few minutes of prep time to make this easy side dish that is gluten free, vegan, and keto too!

Provided by Brianne @ Cupcakes & Kale Chips

Categories     Side Dish     Vegetable

Number Of Ingredients 7

1 pound mushrooms ((see Note))
3 Tablespoons balsamic vinegar
2 Tablespoons olive oil
2 cloves garlic, (minced)
1 teaspoon salt
pepper to taste
1 sprig fresh rosemary (or 1 teaspoon dried rosemary)

Steps:

  • Preheat your oven to 400°F and set aside a 9x13-inch baking pan.
  • Prepare the mushrooms by wiping with a soft brush or clean towel to remove the dirt. Trim the stems and, if any are much larger than the others, cut in half or quarters so all pieces are an even size. Place the mushrooms in the pan.
  • In a small bowl, mix the vinegar, oil, garlic, and salt together.
  • Pour the marinade over the mushrooms and toss to coat completely, massaging with your hands if needed to get them thoroughly coated.
  • Season with pepper, to taste.
  • Remove the leaves from the rosemary sprig and sprinkle over the mushrooms.
  • Place the pan in the oven and bake for 20-30 minutes until soft and slightly browned.
  • Transfer to a bowl and drizzle the pan juices over the mushrooms.
  • Serve immediately. You can also store covered in the refrigerator for 3 or 4 days, or freeze for up to 3 months.

Nutrition Facts : ServingSize 1 serving (one-fourth of the recipe), Calories 100 kcal, Carbohydrate 6 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Sodium 590 mg, Fiber 1 g, Sugar 4 g

GARLIC AND ROSEMARY STUFFED MUSHROOMS



Garlic and Rosemary Stuffed Mushrooms image

Categories     Garlic     Herb     Mushroom     Bake     Vegetarian     Kid-Friendly     Rosemary     Winter     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 9

1 whole medium head garlic
3 tablespoons plus 1 teaspoon olive oil
16 2-inch-diameter mushrooms
1 teaspoon butter
3/4 cup fine fresh sourdough breadcrumbs
1 tablespoon chopped fresh parsley
1 1/2 teaspoons chopped fresh rosemary
Nonstick vegetable oil spray
Fresh rosemary sprigs (optional)

Steps:

  • Preheat oven to 400°F. Peel outer papery skin from garlic head. Cut off top 1/3 inch to expose garlic cloves. Place garlic head, cut side up, in small ramekin. Drizzle 1 1/2 tablespoons oil over. Wrap ramekin in double thickness of foil. Place in oven; roast garlic 30 minutes. Open top of foil, exposing garlic. Continue to roast garlic until golden, about 20 minutes. Remove from oven; cool.
  • Cut out mushroom stems; chop stems finely. Melt butter with 1 teaspoon oil in heavy medium skillet over medium-high heat. Add chopped stems; sauté until beginning to release juices, about 3 minutes. Add breadcrumbs; stir until crumbs are toasted, about 5 minutes. Remove skillet from heat. Mix in parsley and chopped rosemary.
  • Separate roasted garlic into cloves and peel; reserve oil. Using fork, finely mash enough garlic in bowl to measure 1 1/2 tablespoons. Mix in reserved oil. Stir garlic mixture into chopped mushroom mixture. Season with salt and pepper.
  • Line large baking sheet with foil. Spray with oil spray. Brush mushroom caps with 1 1/2 tablespoons oil. Place rounded side down on prepared sheet. Lightly salt mushrooms. Spoon filling into mushrooms, mounding in center.(Can be made 1 day ahead. Cover; chill.)
  • Preheat oven to 375°F. Bake mushrooms uncovered until tender, about 20 minutes. Arrange on platter. Garnish with rosemary sprigs, if desired.

ROASTED MUSHROOMS WITH GARLIC



Roasted Mushrooms with Garlic image

Keep in mind that this recipe works with a wide variety of mushrooms, from simple buttons you get in the store to porcini or other wild mushrooms.

Provided by Hank Shaw

Categories     Appetizer     Side Dish

Time 50m

Number Of Ingredients 6

2 pounds fresh, meaty mushrooms ((see above for types))
1/4 cup olive oil ((or melted butter))
Salt
1 tablespoon garlic powder ((or 2 tbsp minced fresh garlic))
2 tablespoons minced fresh rosemary ((see above for alternatives))
Black pepper to taste

Steps:

  • Preheat oven to 425°F. Wipe the mushrooms down with a damp cloth to remove any dirt. Trim any nasty looking bits. Cut large mushrooms into chunks.
  • Toss the mushrooms with the oil, then the salt and garlic, then arrange on a sheet pan in one layer. Roast in the oven for 15 minutes.
  • After 15 minutes, move the mushrooms around so they brown evenly. Put them back in the oven. After another 10 minutes or so, you will need to check on them every few minutes until you see the level of browning you want. Different mushrooms will require more or less time.
  • When the mushrooms are ready, return to the bowl and toss with herbs, maybe some more oil or butter, and lots of black pepper. Serve at once.

Nutrition Facts : Calories 118 kcal, Carbohydrate 8 g, Protein 4 g, Fat 9 g, SaturatedFat 1 g, Sodium 10 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 8 g, ServingSize 1 serving

PASTA WITH MUSHROOMS, ROSEMARY AND GARLIC



Pasta with Mushrooms, Rosemary and Garlic image

Provided by Food Network

Categories     side-dish

Time 30m

Number Of Ingredients 5

1 pound mushrooms, trimmed and sliced thin
4 tablespoons olive oil
3 medium garlic cloves
1 1/2 tablespoons minced fresh rosemary or 1 1/2 teaspoons dried
2 tablespoons minced fresh parsley leaves

Steps:

  • Follow the Pasta with Tender Vegetables recipe, adding rosemary to the Sauteed mushrooms and parsley when tossing the pasta.

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