Garlic Butter and Fetta Mushrooms

Servings, Time, and Ingredients

Servings: 2

Cooking Time: ~15 - 30

  • 4 Portobello Mushrooms
  • 200g Danish Fetta
  • 150g Butter
  • Garlic
  • Dried Oregano
  • Dried Basil

Nutritional Information

The following only serves as a guide. Actual figures will vary depending on specific ingredients used.

Protein: 12g

Fat: 70g

Carbs: 8g

Mushrooms are one of my favorite foods on earth. They aren’t too intensely flavored, which makes them great to work with. They’ll absorb a lot of flavors from other foods. They’re also full of potassium, something we don’t get enough of.

My Garlic Butter and Danish Fetta mushrooms are delicious, and very filling, and they make a great side to many dishes, such as a Chicken Parmagiana

The Ingredients

Step 1: Garlic Butter

Take the butter and melt it. Use a microwave for about 45 seconds, and then stir once it is hot to make sure it’s all melted. When that’s done, add a teaspoon of Oregano, Basil, and Garlic.

Tip: Preheat the oven to 150º C

Step 2: Lightly Pan-fry the Mushrooms

Place the mushrooms into a frypan, and use a spoon to evenly apply butter to them. Set the heat to low and leave until you can hear a little sizzling. You can leave it for longer if you like, and indeed, this step is optional.

Step 3: Transfer the Mushrooms into an Oven Tray

Step 4: Adding the Fetta

Use your hands to crumble up the Fetta, and apply as much, or as little, as you would like to the top of the Mushrooms.

Step 5: Bake and Serve

Bake until the cheese starts to brown a little. Different cheeses will brown differently, but some coloration is definitely required, and a great sign of them being ready.

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