Mushroom with Garlic Butter and Parmesan Cheese

I always say that what I cooked and posted here were easy, the truth is, the only reason why I cooked certain food is because it was… well, easy. There were more complicated ones that I had had prepared but in the world of Master Chefs, it’s the equivalent of boiled egg, it’s not even on the half of their scale.  When I was watching Master Chef and saw how stressed the contestants and how ruthless the food critics were made me realize that there is no way I will survive that program. I will probably be the drama queen that I am and start to do all the drama out there. This time though, there is no drama in what I had cooked, it is called Mushroom with Garlic Butter and Parmesan Cheese, it’s easy (I know, that word again) but it absolutely tasted good. The only problem that I had with this dish was the overpowering flavour of garlic that the parmesan cheese became useless. So, the next time, I will lessen the garlic or don’t use Parmesan Cheese, either way, I think the end product will be fabulous.  

Ingredients:

Portobello Mushroom

4-8 Garlic Cloves (finely chop)

100 g Butter (room temperature)

Parmesan Cheese (Optional)

Salt and Pepper

Direction:

On a bowl put the butter and the garlic and mix it. Add the garlic butter on the top of the mushroom, add the parmesan cheese or you may leave that part out. Add salt and pepper to taste, pop it in the oven for 30-45 minutes. Take a picture before eating. Bon Appetit Mes Amis!