Roasted Mushrooms

Nothing beats roasted mushrooms. Although I love sautéed mushrooms, roasting them really brings out their wonderful earthy flavors even more. I like making a big batch of these mushrooms and putting them on whatever I’m serving that day, from burgers…To grilled polenta… The balsamic vinegar adds a really nice tang to the roasted mushrooms. You can omit it if you like, but if you do, add something in with a little herby flavor, such as Italian seasoning.

Roasted Mushrooms

These can keep for a few days in the fridge after you make them. Don’t overcook them or they’ll get a bit soggy. It’s personal preference, but I prefer mine to have just a bit of crunch to them. Just a little texture. I don’t want them to be all mushy!

Roasted Mushrooms

Nothing beats roasted mushrooms. Although I love sautéed mushrooms, roasting them really brings out their wonderful earthy flavors even more.
Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 1025kcal

Ingredients

  • 1 pound mushrooms cleaned, sliced thin
  • 3 cloves garlic minced
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons unsalted butter cut into small cubes
  • 3 tablespoons parsley minced

Instructions

  • Preheat oven to 425 F.
  • Place mushrooms, garlic, olive oil and balsamic vinegar in a baking dish (I used a 9″ x 9″ pan). Stir to combine.
  • Add salt and pepper, to taste.
  • Sprinkle the butter pieces over the tops of the mushrooms. Place in the oven and roast for 15-20 minutes or until the mushrooms are golden but not too soft.
  • Stir in the parsley and serve.

Nutrition

Calories: 1025kcal | Carbohydrates: 24g | Protein: 16g | Fat: 101g | Saturated Fat: 36g | Trans Fat: 2g | Cholesterol: 120mg | Sodium: 46mg | Potassium: 1595mg | Fiber: 5g | Sugar: 14g | Vitamin A: 2411IU | Vitamin C: 28mg | Calcium: 69mg | Iron: 4mg

Nutritional values are approximate.

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