With its deep flavor and golden edges, roasted mushrooms are a quick and easy way to turn everyday vegetables into delicious side dishes.
- smell: Roasted mushrooms have a lot of umami (delicious flavor) and garlic and soy sauce.
- Skill Level: Just season, grill and serve. How easy is this?
- technology: Bake at high heat, place the flat side on the edge of the caramel.
- Preparation Note: Rub the mushrooms with a damp paper towel or soft brush to remove dirt and do not soak. Excess moisture prevents them from browning properly in the oven.
- Suggestions: Roasted mushrooms add visual appeal, as standalone dishes or with any protein.
Ingredient tips for roasting mushrooms
mushroom – Use any type of mushrooms for this recipe and can be resized if they are larger or larger. Cremini or Baby Bellas tend to have a deeper flavor.
Seasoning – Soy sauce and garlic bring a savory umami flavor, while a little salt and pepper adds a proper balance. Finally, butter makes everything rich and delicious.
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- In addition to parsley, try other fresh herbs such as sage, rosemary and fresh thyme between mushrooms on a baking sheet. Cut some fresh sprigs and garnish in finished dish.
- Drizzle balsamic vinegar or glaze brings more flavor to this dish.
Roasted mushrooms can be used as an appetizer, drizzled with garlic aioli or creamy tahini sauce. They also add to the steakhouse talent when served next to a juicy desire lo or next to a classic burger.
Leftovers
Place the remaining roasted mushrooms in an airtight container in the refrigerator for up to 4 days. They can be frozen for up to 3 months.
The leftovers are great, on the steak, stir-fry or toss them into the soup or stew.
Delicious mushroom recipe
Have you made these roasted mushrooms? Leave a comment and rating below!
Roasted mushrooms
This delicious recipe for roasted mushrooms has simple ingredients that brings rich umami to the table.
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Preheat the oven to 450°F.
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Wipe the mushrooms with a wet tissue. Cut each in half.
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In a bowl, toss the mushrooms with olive oil, soy sauce, garlic, salt and pepper. Place them on a large baking sheet and cut them into one side.
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Roast the mushrooms for 15-18 minutes or until tender and slightly browned.
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Throw the mushrooms with butter (optional) and chopped parsley. Serve.
You can use baby bella, cremini or white mushrooms. If using Portobello mushrooms, cut into 1/2 thick pieces.
Calories: 87 | carbohydrate: 6g | protein: 3g | Fatty: 6g | Saturated fat: 2g | Polyunsaturated fat: 1g | Monounsaturated fat: 3g | Trans fat: 0.1g | cholesterol: 8mg | sodium: 427mg | Potassium: 529mg | fiber: 1g | sugar: 2g | Vitamin A: 88IU | Vitamin C: 1mg | calcium: 27mg | iron: 1mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Appetizers, side dishes
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