Roasting any vegetable caramelizes them which brings out the full flavor. I like to mix a combination of mushrooms together, such as portabella, shitake and oyster mushrooms. You can mix your own favorites, or simply just use one. These mushrooms are just as good at room temperature as they are served warm. This is a great side dish for grilled or roasted meats.
Deborah Mele 2011
- 2 Pounds Mixed Fresh Mushrooms
- 2 Garlic Cloves, Chopped
- 1/2 Cup Olive Oil
- Salt & Pepper
- 1 Teaspoon Chopped Fresh Rosemary
- 1 Teaspoon Chopped Fresh Sage
- 1/4 Cup Chopped Fresh Parsley
- 1 Teaspoon Balsamic Vinegar
- 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.
- Mix the olive oil with the garlic, herbs and seasonings in an ovenproof casserole dish large enough to fit all of the mushrooms.
- Add the mushrooms, and mix well, coating the mushrooms with the flavored oil.
- Bake for about 30 to 40 minutes, or until cooked through.
- Remove from the heat, and drizzle with the balsamic vinegar.
Nutrition Information:Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 307 Total Fat: 28g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 23g Cholesterol: 0mg Sodium: 82mg Carbohydrates: 13g Fiber: 5g Sugar: 6g Protein: 5g