Saturday, March 10, 2012

Rosemary Roasted Mushrooms

Roasted Mushrooms 
I have mentioned on here before about my daughters new found love for mushrooms. Usually I saute them, but I found this recipe from Italian Food Forever and I wanted to give it a shot. It is a quick simple recipe, and a great way to add some earthy savory flavors to your meal.

2 Pounds Mixed Fresh Mushrooms
2 Garlic Cloves, Chopped
1/2 Cup Extra Virgin Olive Oil
Salt and Pepper to taste
1 Teaspoon Chopped Fresh Rosemary
1 Teaspoon Chopped Fresh Sage
1/4 Cup Chopped Fresh Parsley
2 Teaspoons Balsamic Vinegar

Preheat the oven to 350 degrees F.
Remove the stems from the caps.
Cut the mushrooms into quarters.
Mix the olive oil with the garlic, herbs and seasonings and add in the mushrooms and mix to coat, n an ovenproof casserole dish large enough to fit all of the mushrooms.
Bake for about 30 to 40 minutes, or until cooked through.
Remove from the heat, and drizzle with the balsamic vinegar.
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