Ingredients
- Mushrooms (cremini, shiitake, or a mix), 1.5 lbs
- Olive oil, 3 tablespoons
- Garlic, minced, 3 cloves
- Fresh thyme sprigs, 2
- 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: Clean the mushrooms: If visibly dirty, gently wipe them with a damp cloth or mushroom brush. If using larger mushrooms, halve or quarter them to ensure even cooking.
- Step 3: In a large bowl, toss the mushrooms with olive oil, minced garlic, thyme sprigs, balsamic vinegar, salt, and pepper. Make sure the mushrooms are evenly coated.
- Step 4: Spread the mushrooms in a single layer on the prepared baking sheet. Avoid overcrowding the pan.
- 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 the oven and discard thyme sprigs. Sprinkle with fresh parsley before serving.
Notes
- Store leftover roasted mushrooms in an airtight container in the refrigerator for up to 3 days.
- Reheat the mushrooms in a skillet over medium heat or in a 350°F oven until warmed through.
- Serve these roasted mushrooms as a savory side dish with steak, pasta, or even on toast for a delicious appetizer.
- For extra flavor, try adding a splash of soy sauce to the mushroom mixture before roasting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American