Baked field mushrooms


Preparation info

  • Serves


    • Difficulty


Appears in

The Richard Corrigan Cookbook

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

  • About

You can also prepare portobello mushrooms or cultivated large open-cap mushrooms in the same way.


  • 8 medium-sized field mushrooms
  • 3 garlic cloves, peeled and very thinly sliced
  • 8 small sprigs of fresh marjoram
  • good olive oil
  • coarse sea salt
  • freshly ground pepper


Preheat the oven to 220°C/gas mark 7.

Peel the mushroom caps and trim the stalks. Arrange the caps, gill side up, in an oiled roasting tin. Give each mushroom a generous sprinkling of coarse salt and pepper, a few slices of garlic and a sprig of marjoram. Finish with a sprinkling of olive oil.

Bake for 15-20 minutes.