This is the time of year where fresh herbs are easy to come by, whether from your own home garden or from the farmer's market. Put them to delicious use with this fantastic and beautiful side dish. These mushrooms go very well with pork or chicken, especially when you cook those meats on the grill. You can prep these up ahead of time too, so that way all you have to do is toss them into the oven! I especially like these cold and leftover on top of a nice, crisp romaine salad. So here's the recipe!
Roasted Mushrooms
2lb mushrooms (we prefer baby bellas, but really any kind or a mixture of mushrooms would be fine!)
2 cloves garlic, chopped
1/2 c olive oil
Salt/pepper to taste
1 t fresh chopped rosemary
1 t fresh chopped sage
1/4 c fresh chopped parsley
1 t balsamic vinegar
Preheat oven to 350f. Clean and dry your mushrooms very well, then chop mushrooms. You can chop them in half or in to 2 inch chunks. Mix all of the ingredients, making sure to coat all the mushrooms. Place them in a baking dish and bake for about 30 to 40 minutes, or until nice and tender. Remove them from the heat and drizzle with balsamic vinegar. Enjoy!
Balsamic vinegar is like some magic mushroom juice that makes even mushroom haters stop in their tracks! Stay tuned for other mushroom recipes in later posts!
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