It's no secret that I.love me some mushrooms. In fact, back when I was creating my first E-cookbook I sent my mom a version to review and she called me and said "Shantelle! The book looks great but why does every recipe have mushrooms. You know that everybody doesn't like mushrooms,. Right?" Anyway, this recipe is one of my go to dishes when I want something quick, easy and delicious. I really love the fact that you can do so many things with this recipe. You can serve the mushrooms with pasta, over rice, on a pizza or like with quinoa with fresh cherry tomatoes, lemon juice and fresh minced parsley
Cook Time: 25 Minutes
Makes 2 Servings
Ingredients:
2 lbs of baby portabella mushrooms wiped clean and sliced in half. ).Although it sounds crazy, it's best to just take a damp clean kitchen towel and carefully wipe the mushrooms clean instead of running the under water. Washing mushrooms off makes the super rubbery.
4 garlic cloves finely minced
2 tbs of balsamic vinegar
1/4 cup of extra virgin olive oil
sea salt and pepper to taste
1 tsp of fresh thyme minced
1 tbs of fresh parsley chopped
Preparation:
Preheat oven to 375*
Place the garlic and extra virgin olive oil, vinegar and thyme into a large bowl and mix well. Now add in the mushrooms and toss until evenly coated. Place the mushrooms onto a large foil lined sheet pan in an even layer. Place onto the middle oven rack and roast for about 20-25 minutes. Remove from heat and sprinkle with the fresh parsley and add salt and pepper to taste. As I mentioned before these mushrooms are great served with pasta, rice, on pizza, or along sized some leftover quinoa tossed with fresh cherry tomatoes, parsley and lemon juice
