These are insanely popular at our table. People who swear they don’t eat mushrooms eat these. These warm butter treats can be served as a snack or a side dish. The only complaint I’ve ever had is there are never enough and I usually make a double batch. See recipe below.Shop Amazon Devices | All-new Fire HD 10 tablet
Ingredients1 lb whole white mushrooms
1 cup browned butter
2 tsp minced garlic
2 tsp thyme
Parsean cheese to top mushrooms
DirectionsSeparate stems from mushrooms with care not to damage caps.
Dice all stems
Add butter to pan cook on medium-high heat until it turns golden hazelnut in color. Watch carefully as you do not want to burn.
Add stem pieces, garlic, and thyme to butter.
Mix well to coat and distribute ingredients.
On a foil covered, well oiled baking sheet place caps about 1/2 inch apart. Make sure stem well is facing up to make a cup in the top.
Fill with butter mixture till slightly mounding over.
Sprinkle with salt and pepper to taste.
Add Parmesean cheese to each, covering stem pieces.
Broil in oven 15 minutes.