Via Cakes Cottage
These buttery mushrooms get an herby boost from fresh thyme leaves.
I love vegetables, still. I am especially fond of mushrooms. I could sit down and eat an entire meal of mushrooms. They are so meaty and hearty.
So, for all you veggie lovers, these roasted mushrooms are great alone, on a sandwich, or even on top of some rice or pasta. And for all you carnivores out there, these mushrooms are not meat, yes I know. But, they are so delicious you won’t even miss the steak or chicken… Or, have a steak and try some of these on the side.
PIN FOR LATER:
Ingredients:
- 2 Pounds Fresh Mushrooms
Marinade:
- 2 Garlic Cloves, Chopped
- 2-3 Tablespoons Olive Oil
- Salt & Pepper
Open Next Page for Full Recipe
Ingredients:
- 2 Pounds Fresh Mushrooms
Marinade:
- 2 Garlic Cloves, Chopped
- 2-3 Tablespoons Olive Oil
- Salt & Pepper
- 1 Teaspoon Fresh Chopped Basil
- 1 Teaspoon Chopped Fresh Rosemary
- 1 Teaspoon Chopped Fresh Sage
- ¼ Cup Chopped Fresh Parsley
- 1 Teaspoon Balsamic Vinegar
Instructions:
- Preheat the oven to 350 degrees F.
- Wipe the mushrooms with a clean, damp cloth and trim stems.
- Slice the mushrooms into pieces no larger than 2 inches in size.
- In a large bowl, whisk together the olive oil, salt, pepper, garlic and herbs.
- Add in mushrooms and toss together to evenly coat.
- Evenly spread the mushrooms on a medium baking sheet or ovenproof casserole dish large enough to fit all of the mushrooms.
- Bake for about 30 to 40 minutes, or until cooked through.
- Remove mushrooms from the oven about halfway through and flip them a few times, then return sheet to oven.
- Remove from the heat, and drizzle with the balsamic vinegar.
From: cakescottage