Mushrooms seem to be one of those hot button issues in the food world. Either you love them or you hate them.
I’ve been a devoted mushroom lover for some time now, but I still have to tailor menus, orders, and takeout around my mushroom hating friends and family. Just once, I would like to order a pizza with more than half mushrooms.
Anyway, if any mushroom haters have stumbled upon this recipe, you can leave now. There’s not much room for compromise here. These clean eating oven roasted mushrooms are mushrooms at their purest and most delicious. So save this recipe for a menu you know you won’t be sharing with any mushroom naysayers. Sorry, mushroom lovers only.
One of the best things about mushrooms is how many different varieties they come in. With a vast array of shapes and sizes, mushrooms are a super versatile ingredient that can serve so many different purposes.
My favorite thing about this recipe, unsurprisingly, is the mushrooms themselves. There is something I find so aesthetically appealing about whole button mushrooms.
There’s some dispute among the mushroom loving elite about just where these guys fall on the grand mushroom hierarchy, but I’ll leave that to the professionals. As far as I’m concerned, button mushrooms are mushrooms at their best.
Often left whole in recipes, button mushrooms are pretty unapologetic. They don’t try to hide or disguise themselves in recipes. They dominate. I associate these guys with steakhouses and elegant cuisine, but they also have a distinctly homey, comforting feel and flavor.
Serve them as a side or use them to top your main course. Whether you pair them with meat, steakhouse style, or use them to garnish some homemade mac and cheese (yum), these clean eating oven roasted mushrooms will add flavor and aesthetic appeal.
This simple recipe uses just a few ingredients to really let the mushrooms’ natural flavor shine. All you’ll need for this recipe is a few clean ingredients you probably already have in your cabinet. Olive oil, garlic, kosher salt, and dark balsamic vinegar roast with the mushrooms for a rich but natural and elegant flavor. Top with fresh parsley to finish off the flavor palette (and add a little extra something to the presentation!)
To make this recipe, start by preheating the oven to 400. Line a baking sheet with parchment paper to make sure the mushrooms don’t stick.
While the oven is heating up, simply combine all all ingredients (except the parsley) and toss well to thoroughly coat the mushrooms. Spread in an even layer on the baking sheet, then just pop these mushrooms in the oven for about thirty minutes, turning halfway through. When you remove them from the oven, just sprinkle with the fresh parsley.
These clean eating oven roasted mushrooms are delicious as a side or a garnish. Quick, easy, and comprised of simple ingredients you probably already have on hand, they make a great last minute addition to any meal.
Isn’t it great to be a mushroom lover?
Yields: 4 servings | Serving Size: 3/4 cup | Calories: 91 | Total Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 247mg | Total Fat: 5g | Fiber: 1g | Sugar: 3g | Protein: 3g | SmartPoints: 3
- 4 cups whole button mushrooms
- 2 tablespoon olive oil
- 2 cloves garlic, minced
- 2 tablespoons dark balsamic vinegar
- 1/2 teaspoon Kosher salt
- 2 tablespoon fresh parsley, chopped
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine mushrooms. olive oil, garlic, vinegar, and salt. Toss well to coat the mushrooms in the oil. Spread in an even layer on the prepared baking sheet. Bake for about 30 minutes, turning half way though.
- Remove from the oven and sprinkle fresh parsley on top. Serve and enjoy.
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