Fresh mushrooms are tossed in a flavorful vinaigrette and roasted to perfection… savory oven roasted mushrooms, on your table in 30 minutes!
Yep, I’m back with another mushroom recipe! I told you guys, I just can’t get enough of them. This recipe is a fast one… 30 minutes! My hubby still prefers my Slow Cooker Ranch Mushrooms, but that’s just because he’s a ranch fanatic… whereas I, am a balsamic and garlic fanatic 😉
I don’t know about you, but I could eat mushrooms with just about everything, and even make a meal out of them! When you make these, you’re going to want to double it and eat half of them yourself.
Just 8 ingredients and 30 minutes of your time… that’s all it takes. With us being back in the school year, those quick meals and side dishes are a must during the week.
The trick to great tasting mushrooms is not to wash them. I know, that sounds kind of gross… I mean, they have dirt on them! Instead of running them under water, which can make them sort of rubbery, just take a damp paper towel and wipe off the dirt. Unless they’re really dirty, then rinsing them is a must.
Just trim any super long stems and toss the wiped down mushrooms in a bowl with the oil, vinegar, garlic, and thyme.
Lay the mushrooms out on a baking sheet with a rim or a baking dish and scatter the pieces of butter throughout.
If you don’t have thyme, you could substitute dried thyme or even fresh or dried rosemary. I love the way fresh herbs elevate the flavors!
Pop the baking sheet or pan into the oven and bake for 20-25 minutes, giving it a shake about halfway through baking.
I like to sprinkle some minced fresh parsley over the mushrooms.
You know me and fresh herbs… I’m obsessed 🙂
These are truly so delicious, I hope you try them! They’re great alongside just about anything, but I love them with a nice steak (post coming soon for that!), some Caramelized Onion Beef Sliders, or Easy Lemon Chicken Piccata! Or pair it with some Heirloom Tomato Bruschetta Caprese and have an appetizer dinner 🙂
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Serves: 2 lbs
- 2 lb fresh mushrooms, wiped clean
- 4 garlic cloves, minced
- 1/4 cup olive oil
- 2 Tbsp balsamic vinegar
- 1 tsp fresh thyme, minced
- salt and pepper, to taste
- 4 Tbsp butter, cut into small pieces
- Fresh parsley, minced
- Preheat oven to 425 degrees, and line a baking sheet (with a rim) with aluminum foil. Alternatively, spray a baking dish with non-stick cooking spray.
- Wipe mushrooms with a damp paper towel and trim any long stems.
- Toss the mushrooms with garlic, oil, vinegar, thyme and salt and pepper. Spread out on baking sheet (or baking dish) and scatter butter throughout mushrooms.
- Bake for 20-25 minutes, giving the pan a shake about halfway through.
- If desired, sprinkle with fresh minced parsley before serving.
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