Roasted Mushrooms with Parsley

I know there are many of you out there that do not like mushrooms.  I think all of you will change your minds…once you eat this!

This appetizer can withstand the test of time, and will always be there in your back pocket when you have last minute visitors.  It’s not the trendiest appetizer (like cupcakes are for dessert), but it’s ridiculously easy to make!  It provides a great foundation for the other appetizers which you will leave out for your guests.  It’s the one appetizer than can be served warm or if it’s a little cooler it will still taste great.  It’s easy to prep ahead of time (wait to add the oil right before putting it into the over).  Good and simple is what sustains you when you have a million things to cook (or just 3!).

I tried out these mushrooms a couple of months ago- and they were a hit.  I made them again when we had friends over for dinner this past Saturday.  Both times they had disappeared!  And all of the thanks goes to Smitten Kitchen.

Roasted Mushrooms with Parsley
Adapted from: Smitten Kitchen

1 lbs crimini mushrooms (halved if they are big)
4 tbsp capers
5 garlic cloves, minced
2 tbsp olive oil
pinch of salt
pinch of pepper
5 tbsp butter, chopped into small pieces
juice of 1/2 lemon
1/2 cup parsley, chopped

Preheat over to 450°F.  Toss the mushrooms, capers, garlic, olive oil, salt and pepper in a bowl.  Pour into a oven-proof dish, or a baking sheet (that has edges).  Sprinkle butter on top.  Roast for about 15 minutes, until the mushrooms are tender.

Once you take them out, toss in the lemon juice and parsley.  Set it out with some toothpicks, so it’s easier to eat!