Baked champignons with Provençal herbs
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Baked champignons with Provencal herbs are an option for preparing a quick snack for both a festive and everyday table.
The recipe I want to share is a great appetizer. True, there is one BUT: if you use butter in cooking, it is better to eat the mushrooms slightly cooled, because then the butter hardens and, as they say, will not fit into your mouth.
You can also use sunflower oil, then the mushrooms will also work great as a cold appetizer. If you have small mushrooms, then it is better to bake them whole, and if they are large, as I had, it is better to cut them in half, or even into four parts.
As for vinegar, it can be replaced with regular one. The taste will be different, but there is no criticism in that. To prepare baked champignons with Provencal herbs, we will prepare the products according to the list.
Ингредиенты
Champignons - 400 g
Marinade:
Garlic - 2 cloves
Butter - 20 g
Salt, pepper - to taste
Provençal herbs - 1 tsp.
Balsamic vinegar - 15 ml
Рецепт
1. So, wash the mushrooms and cut them, if necessary.
2. Melt the butter (if you are using sunflower oil, skip this step). Add everything else for marinating. Mix. The mixture will be very fragrant!!!
3. Pour the marinade over the mushrooms. Stir until each mushroom is coated and let marinate. This will take about fifteen minutes. Then put the mushrooms in a baking dish and put them in the oven. Bake the mushrooms at 220 degrees for ten minutes. If necessary, stir the mushrooms during cooking.
4. Baked champignons with Provençal herbs are ready.
5. Bon appetit!