Provence stuffed mushrooms
The tantalizing aromas they release during cooking are simply heavenly! Very few vegetables have such fragrant flavors once they are cooked. The addition of fresh herbs and garlic amplifies the effect and transform these mushrooms into a delightful bite-size appetizer.
8 oz (227 g) mushrooms (approx. 10)
2 cloves of garlic, peeled
¼ TSP or more to taste
½ TSP Provence herbs
½ TBSP lemon juice
2 TBSP extra virgin oil
1 TBSP fresh Italian parsley, chopped
Rinse the mushrooms under running water. Pat dry and remove the stems.
In amortar, pound together the garlic, ¼ TSP of salt, and provence herbs to form a rough paste.
Transfer the paste to a large bowl and stir in the lemon juice, olive oil, and parsley.
Add the mushrooms and mix with a spoon to cover the mushrooms with the marinade sauce.
Set aside and let the mushrooms marinate for 20 minutes at room temperature.
Preheat the oven to 400 degrees F.
Arrange the mushrooms in a baking dish and spoon the leftover marinade sauce on top of the mushrooms.
Add a little drizzle of olive oil and a pinch of salt.
Bake for 25 to 30 minutes, until they are nicely brown.