Ingredients
- Mushrooms (cremini, button, or a mix), 1.5 lbs
- Olive oil, 3 tablespoons
- Garlic, minced, 4 cloves
- Fresh thyme leaves, 1 tablespoon
- Balsamic vinegar, 1 tablespoon
- Salt, 1/2 teaspoon
- Black pepper, 1/4 teaspoon
- Fresh parsley, chopped, 2 tablespoons
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: Wash and dry the mushrooms. If using larger mushrooms, halve or quarter them so they are roughly the same size.
- Step 3: In a large bowl, toss the mushrooms with olive oil, minced garlic, thyme, balsamic vinegar, salt, and pepper until evenly coated.
- Step 4: Spread the mushrooms in a single layer on the prepared baking sheet. Avoid overcrowding.
- Step 5: Roast in the preheated oven for 20-25 minutes, or until the mushrooms are tender and have released their juices. Stir halfway through cooking.
- Step 6: Remove from oven and garnish with fresh parsley before serving.
Notes
- Store leftover roasted mushrooms in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat mushrooms in a skillet over medium heat to re-crisp them slightly.
- These garlicky mushrooms are fantastic as a side dish, or piled on top of crusty bread with ricotta cheese.
- Don't skip stirring halfway through roasting; this ensures even cooking and prevents the mushrooms from sticking to the pan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American