Servings: 4 servings
- 1 pound mushrooms (see Note)
- 3 Tablespoons balsamic vinegar
- 2 Tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- pepper to taste
- 1 sprig fresh rosemary or 1 teaspoon dried rosemary
Preheat your oven to 400°F and set aside a 9×13-inch baking pan.
Prepare the mushrooms by wiping with a soft brush or clean towel to remove the dirt. Trim the stems and, if any are much larger than the others, cut in half or quarters so all pieces are an even size. Place the mushrooms in the pan.
In a small bowl, mix the vinegar, oil, garlic, and salt together.
Pour the marinade over the mushrooms and toss to coat completely, massaging with your hands if needed to get them thoroughly coated.
Season with pepper, to taste.
Remove the leaves from the rosemary sprig and sprinkle over the mushrooms.
Place the pan in the oven and bake for 20-30 minutes until soft and slightly browned.
Transfer to a bowl and drizzle the pan juices over the mushrooms.
Serve immediately. You can also store covered in the refrigerator for 3 or 4 days, or freeze for up to 3 months.
You can use white button mushrooms or baby bella or cremini mushrooms. You can even use portobello mushrooms cut into smaller pieces around the same size so they cook evenly.
Garlic Roasted Mushrooms with Balsamic Vinegar
Amount Per Serving (1 serving (one-fourth of the recipe))
Calories 100Calories from Fat 63
% Daily Value*
Saturated Fat 1g5%
Vitamin C 3mg4%
* Percent Daily Values are based on a 2000 calorie diet.