Happy Monday, lovelies! Today we are happy to bring you a delicious recipe from friend of Lovely, Laura. Make sure to check Laura out of her great (gorgeous) cooking blog Sweet Life Laur, and pop over to Sweet Life Laur's facebook to stay up to date with her recipes!

Let me start by saying CONGRATULATIONS to Olivia and Eric! Even though Olivia and I just had one little half-semester Humanities class together at Drew, I feel like I have gotten to know her and Jenny so well through our blogs. I can't wait to see the wedding photos online...and hopefully in the Drew Alumni Magazine, too!

Anyway, I have a recipe for you all! As I sit here in 90 degree heat at 9:00 pm on the Summer Solstice, I’m almost wondering if this side dish might be a little too heavy for summer. Mushrooms are earthy and this method of preparation requires turning on the oven, but I served them alongside a very summery grilled halibut and it was a perfect match. You could even skewer and grill them to avoid the oven issue.

This recipe calls for parsley, but as you can see there is none to be found in the photo above. The day I made this, we went herb garden shopping and a cilantro plant was mixed in with the parsley. When I was loading it into the car, I wondered why it smelled so bad but didn’t realize my mistake until I got home (that’s what that green leaf is). So there is no parsley in the photo, but it would have been a fantastic addition.

I hope you enjoy - let me know what you think on my Facebook page!

Garlic and Butter Roasted (or Grilled!) Mushrooms

1/2 pound Baby Bella Mushrooms

2 garlic cloves, pressed or minced

1 tablespoon olive oil

2 tablespoons butter

2 tablespoons chopped parsley

Preheat oven to 450F.

Clean mushrooms and cut each one in half. Toss in a baking dish with garlic and olive oil. Arrange so that the mushrooms are in a single layer. Cube butter and spread the cubes out over the mushrooms.

Bake for about 20 minutes, stirring occasionally. When they are slightly golden and bubbly, remove from oven and toss with parsley. (To grill: Skewer mushrooms. Heat grill to medium and roast until the mushrooms are juicy, turning occasionally).

Serve as a side dish, or as an appetizer with crusty bread.

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