Ingredients
- 1 pound (450g) cremini or button mushrooms, cleaned and halved
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional, for heat)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Gently clean the mushrooms using a damp paper towel or a soft brush to remove dirt. If they are large, cut them in half for even cooking. Smaller mushrooms can be left whole.
In a mixing bowl, whisk together the balsamic vinegar, olive oil, minced garlic, thyme, salt, black pepper, and red pepper flakes. This mixture will infuse the mushrooms with deep flavor.
Add the cleaned mushrooms to the bowl and toss them thoroughly in the marinade, ensuring each piece is well coated. Let them sit for about 5 minutes to absorb the flavors.
Spread the mushrooms evenly on the prepared baking sheet in a single layer. Avoid crowding them to allow proper caramelization.
Place the baking sheet in the preheated oven and roast for 20–25 minutes, stirring halfway through. The mushrooms should become tender, slightly shriveled, and deep brown.
Once roasted, remove the mushrooms from the oven and sprinkle them with fresh parsley. Serve immediately as a side dish, over rice, or tossed into salads.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 120
- Sugar: 4g
- Fat: 7g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g