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Roasted Mushrooms with Balsamic and Garlic

Roasted Mushrooms with Balsamic and Garlic

My son has recently fallen in love with Portobello mushrooms. He will also eat cremini mushrooms because they are baby portobellos but doesn’t like any other mushroom–funny kid. I was making some steak and asparagus for dinner tonight and decided to roast some mushrooms to pair with them. I kept it simple and drizzled the mushrooms with olive oil and balsamic vinegar then seasoned them with sea salt and freshly cracked pepper, to taste. I roasted them until they were tender and golden brown then tossed them with the minced garlic and melted butter and roasted them for a few more minutes. Before serving, I tossed them with shredded Parmesan and fresh parsley. The mushrooms were absolutely fantastic and we all loved them–especially my son.

Roasted Mushrooms with Balsamic and Garlic

How to Make Roasted Mushrooms with Balsamic and Garlic

Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.

Place the mushrooms in the center of the baking sheet then drizzle the olive oil and balsamic vinegar evenly over the top. Season with sea salt and freshly cracked pepper, to taste; toss to coat evenly. Spread the mushrooms out in one layer on the baking sheet.

Roasted Mushrooms with Balsamic and Garlic

Place into the oven and roast for 10-15 minutes then flip them with a spatula, cook for another 10 minutes, or until golden brown. Place the minced garlic into the melted butter; set aside. Remove the mushrooms from the oven and drizzle the melted garlic butter over the top and fresh parsley; toss to coat evenly. Put the mushrooms back into the oven and roast for 2-3 minutes. Remove and place into a serving bowl top with sprinkled Parmesan cheese. Serve immediately. Enjoy.

Roasted Mushrooms with Balsamic and Garlic

 

Roasted Mushrooms with Balsamic and Garlic

Roasted Mushrooms with Balsamic and Garlic

Cook Time: 30 minutes
Servings: 4

Ingredients

  • 1 lb cremini mushrooms stems removed, halved or quartered
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • Sea salt and freshly cracked pepper to taste
  • 2 cloves of garlic
  • 2 tsp butter melted
  • 1 tbsp fresh parsley chopped
  • Parmesan cheese shredded

Instructions

  • Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.
  • Place the mushrooms in the center of the baking sheet then drizzle the olive oil and balsamic vinegar evenly over the top. Season with sea salt and freshly cracked pepper, to taste; toss to coat evenly. Spread the mushrooms out in one layer on the baking sheet.
  • Place into the oven and roast for 10-15 minutes then flip them with a spatula, cook for another 10 minutes, or until golden brown. Place the minced garlic into the melted butter; set aside. Remove the mushrooms from the oven and drizzle the melted garlic butter over the top and fresh parsley; toss to coat evenly. Put the mushrooms back into the oven and roast for 2-3 minutes. Remove and place into a serving bowl top with sprinkled Parmesan cheese. Serve immediately. Enjoy.
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13 Comments

  1. Seriously Pam, I LOVE your recipes!!! They are so down to Earth and “real.” I can’t wait to tell my daughter about this recipe. It’s funny I just never think to use Portabella any other way than whole. And for some reason never buy the cremini. My grandson has recently been put on an elimination diet and my daughter is having such a time preparing meals for him. However, like your son he LOVES Portabella and balsamic both of which he can have. I’ll be pinning this to his board. They will be thrilled!

    They look delicious! I’ll be making some for me too. The touch of Parm is exicting! Thanks for sharing, Pam…Another hit!!!

  2. These sound really look and sound delicious Pam and I would love them.

  3. Roasted mushrooms are great. And they’re inspired in this dish — simple, flavorful, easy. My kind of cooking! This is really good — thanks.

  4. Yay for your son. When I was little I hated mushrooms. I would even pick them off of pizzas! My how times have changed!

  5. I have a whole bunch of kids and a hubby who would love these! I still don’t eat fungus, but I will cook them, and these look pretty.

  6. Kim in MD says:

    You can’t go wrong with steak, asparagus and mushrooms! Don’t you just love it when your children decide they finally love something they have been proclaiming for years they didn’t? 😉 If he loves portobello and cremini mushrooms, he will very soon love button and wild mushrooms…so fun! My husband, son and I love all types of mushrooms. My daughter, although she has very sophisticated palette -not so much. This recipe looks like it might convert her, though!

  7. Impressed that your son likes mushrooms!! I am still trying to get myself to like them.