mushroomsFriday was our “official” first day of summer since Miss Bee is done with school.  Of course she went to a friend’s house to spend the night…remember those days when you could swim and play all summer with no worries of anything?  Mr. Bee and I rented a few Redbox movies and we grilled steaks.  I made a very yummy recipe for lemon garlic mushrooms that I knew Mr. Bee would like.  I am not really into mushrooms, but I could be after eating these.

I found the recipe online, but it’s not on my Pinterest board so I apologize I cannot reference the source.


In a small bowl melt 1/4 cup of butter in the microwave, then add 2 tablespoons of fresh thyme, three cloves of chopped garlic, 3 tablespoons of fresh lemon juice, and salt and pepper to taste.  Stir until combined.

mushrooms-in-skillet I used one carton of whole mushrooms with the tops and stems still on.  Wipe them gently with a paper towel (do not wash them).  Add 3 tablespoons of olive oil to a skillet set on medium high heat.  Saute the mushrooms top side down for about 1 minute. mushrooms-in-casserole-dish

Remove from heat. Spray a 9×13 baking dish with cooking spray.  Place the mushrooms top side down in the baking dish.  Drizzle the butter mixture on top of each mushroom and pour the remaining sauce in the dish all around the mushrooms.  Then sprinkle bread crumbs (I always use Panko because I like the texture better) to the tops of each mushroom.  Bake at 400 for about 10-15 minutes.  The recipe I used didn’t say to, but I think after they finish baking I will broil them for about 1 minute to brown and crisp them up even more.

They were so good along side a medium rare fillet and baked sweet potato.  We may just have to name every Friday this summer — “Fillet and Firepit Friday.”