ROASTED MUSHROOMS WITH GARLIC, THYME, AND BALSAMIC VINEGAR
Steps:
- Preheat oven to 400F/200C or heat gas or charcoal grill to medium high. Wash mushrooms, pull out stems, and cut into halves (or quarters if the mushrooms are large.) Put mushrooms into bowl and toss with 2 T olive oil, salt, and fresh ground black pepper. Cover a roasting pan with foil, then arrange mushrooms on the pan in a single layer. (Spread them out as much as you can. For cooking on a grill, I'd probably use heavy foil to make a "pan" so the flame doesn't turn the bottom of the roasting pan black.) Roast mushrooms 15 minutes. While mushrooms cook, finely chop fresh thyme, then mix with minced garlic, balsamic vinegar, and the tsp. of olive oil. (You could mix this right in the bowl you originally tossed the mushrooms with.) After 15 minutes, drain off any liquid that has accumulated. (If you spread the mushrooms out well, the liquid will evaporate, but if yours are too crowded like mine, you'll have a little liquid to pour off.) Then toss the hot mushrooms with they garlic-thyme mixture. Arrange back on roasting pan and cook about 10 minutes more. Serve hot, sprinkled with chopped fresh parsley if desired.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
Grace Jean
jeangrace@hotmail.comI'm allergic to mushrooms, but I can still enjoy this dish by using portobello mushrooms instead.
ebele anaje
ae91@aol.comThis recipe is a great way to use up leftover mushrooms.
Prabin Lamichhane
l_prabin@aol.comI've never been a big fan of mushrooms, but this recipe changed my mind. These mushrooms are so delicious, I could eat them every day.
MD MERAJUL ISLAM
mi@gmail.comThese mushrooms are the perfect finger food for parties.
Emma Bedolla
b-e@gmail.comI'm not a vegetarian, but I love these mushrooms so much that I could easily give up meat.
Georgina Cox
c_g@yahoo.comThese mushrooms are a great way to add some extra vegetables to your diet.
Ntokozo Mdunge
m@hotmail.comI love the combination of flavors in this dish. The balsamic vinegar and herbs really complement the mushrooms.
S Urich
s_urich53@hotmail.comThe mushrooms were a little too salty for my taste. I think I'll use less salt next time.
D Sherrell
s_d@gmail.comI've made this recipe several times and it's always a crowd-pleaser.
Fatima Njie
fatima62@hotmail.comThese mushrooms are the perfect side dish for any meal.
Dheema FF
dheemaff@aol.comI'm not a big fan of mushrooms, but I really enjoyed these. They were so savory and flavorful.
Zohour Belagi
zohour-belagi@yahoo.comI added some chopped sun-dried tomatoes to the mushrooms and they were delicious!
D'Joy Ofgod
o_d@hotmail.comI was disappointed with the flavor of these mushrooms. I thought they would be more flavorful, but they were kind of bland.
Chekwube Nnolum
nnolum.c@yahoo.comThese mushrooms are so versatile. I've used them in everything from pasta dishes to salads.
Chibuzor Kelvin
chibuzor.k89@yahoo.comThe mushrooms were a bit too oily for my taste. I think I'll try using less olive oil next time.
Felix Nwabueze
nwabueze_felix@hotmail.co.ukI love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make these mushrooms without any problems.
chang gee
g_c85@hotmail.comThese mushrooms were a hit! I followed the recipe exactly and they turned out perfectly. The balsamic vinegar added a nice tanginess and the herbs gave them a delicious flavor.