Cap Mushrooms with Lemon and Dill Butter

Cap Mushrooms with Lemon and Dill Butter is a vibrant, savory dish featuring tender mushroom caps baked in zesty lemon-dill butter. Quick, vegetarian, and gluten-free, it’s perfect as a side or appetizer, ready in under 30 minutes.

Why You’ll Love This Recipe

Cap Mushrooms with Lemon and Dill Butter is an effortlessly elegant dish that transforms simple mushroom caps into a burst of bright, savory goodness. The rich, buttery sauce infused with zesty lemon and fragrant dill perfectly complements the earthy mushrooms, creating a versatile side or appetizer that’s sure to impress. Ready in under 30 minutes, it’s ideal for busy weeknights, dinner parties, or holiday spreads. This vegetarian, gluten-free recipe is easy to prepare, budget-friendly, and customizable with herbs or spices, delivering restaurant-quality flavor with minimal effort. Whether served alongside steak, over toast, or as a standalone treat, its juicy texture and vibrant taste make it a delightful addition to any meal.

Recipe Tips and Tricks

• Choose Uniform Caps: Ensures even cooking; medium-sized cremini or button work best.
• Clean Gently: Use a damp cloth to avoid waterlogging mushrooms.
• Melt Butter Slowly: Prevents burning and blends flavors smoothly.
• Add Lemon Late: Preserves bright flavor; avoid overcooking juice.
• Use Fresh Dill: Maximizes aroma; dried dill works but use sparingly.
• Don’t Overcrowd Pan: Space caps for even baking and browning.
• Check Doneness: Mushrooms should be tender but not shriveled.
• Taste Butter Sauce: Adjust salt or lemon for perfect balance.

Yield: 4 Servings

Cap Mushrooms with Lemon and Dill Butter

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Tender mushroom caps baked in zesty lemon-dill butter, a savory side.

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

• 1 clove garlic, minced
• 1 lb cremini or button mushroom caps, stems removed
• 1 tbsp dry white wine (optional)
• 1 tbsp extra virgin olive oil
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh lemon juice
• 1 tbsp fresh parsley, chopped (optional)
• 1 tsp lemon zest
• 3 tbsp unsalted butter, melted
• Salt and pepper to taste

Instructions

1. Prep Mushrooms: Clean mushroom caps with a damp cloth; remove stems carefully to keep caps intact.
2. Preheat Oven: Set oven to 400°F; line a baking sheet with parchment for easy cleanup.
3. Make Butter Sauce: Melt butter in a small bowl; whisk in lemon juice, zest, dill, garlic, and wine (if using).
4. Toss Mushrooms: Place mushroom caps in a bowl; drizzle with olive oil, salt, and pepper, and toss gently.
5. Arrange Caps: Place caps gill-side up on baking sheet; ensure they’re not touching for even cooking.
6. Spoon Sauce: Spoon lemon-dill butter sauce evenly into each mushroom cap for maximum flavor.
7. Bake: Roast for 12-15 minutes until mushrooms are tender and slightly golden, checking halfway.
8. Taste and Adjust: Drizzle any pan juices over mushrooms; adjust salt or lemon if needed.
9. Rest Briefly: Let mushrooms rest 5 minutes to absorb flavors and cool slightly.
10. Serve: Garnish with parsley; serve warm as a side, appetizer, or over toast for a delightful treat.

Notes

• Choose medium-sized mushroom caps for bite-sized portions and even baking.
• Use a rimmed baking sheet to catch flavorful juices.
• Perfect as a topping for grilled meats, salads, or grain bowls.
• Serve immediately for best texture; avoid overcooking to prevent shrinkage.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 120Total Fat 9gSaturated Fat 6gUnsaturated Fat 4gCholesterol 23mgSodium 100mgCarbohydrates 7gFiber 3gSugar 3gProtein 3g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Mushroom Caps (1 lb): Cremini or button, stems removed; uniform size for even cooking.
• Butter (3 tbsp): Unsalted for control; vegan butter for plant-based option.
• Lemon Juice (1 tbsp, fresh): Brightens flavors; bottled lacks vibrancy.
• Lemon Zest (1 tsp): Adds intense citrus aroma; zest fresh lemon.
• Dill (1 tbsp, fresh, chopped): Fragrant and herbaceous; dried (1 tsp) as substitute.
• Garlic (1 clove, minced): Fresh for subtle depth; powder (¼ tsp) as backup.
• Olive Oil (1 tbsp): Enhances browning; extra virgin for flavor.
• Salt and Pepper (to taste): Enhances umami; season lightly post-cooking.
• Parsley (1 tbsp, fresh, chopped, optional): Garnish for color; chives as alternative.
• White Wine (1 tbsp, optional): Dry for depth; broth if alcohol-free.

Variations and Substitutions

• Vegan: Use vegan butter or olive oil; skip dairy-based add-ins.
• Gluten-Free: Naturally GF; ensure wine or broth is compliant.
• Mushroom Swap: Try shiitake or baby bella caps for richer flavor.
• Herb Swap: Use thyme, rosemary, or tarragon instead of dill.
• Spicy Kick: Add ¼ tsp red pepper flakes or chili oil.
• Cheesy Finish: Sprinkle with Parmesan or vegan cheese before baking.
• Nutty Crunch: Top with toasted pine nuts or almonds.
• Creamy Twist: Add 1 tbsp cream or vegan cream to butter sauce.

Storage Options

• Refrigerator: Store in airtight container up to 4 days.
• Freezer: Not recommended; texture softens significantly.
• Reheating: Warm in oven at 350°F or skillet; microwave softens texture.

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