Roasting Vegetables is always the way to go. Except maybe in the summer. Yeah, that’d be the only time maybe not. Truthfully, if there ever is that question of how should I prepare a vegetable? The easy, tried and true way is to roast them. Roasting draws out their natural sugars and seriously will turn any non-veggie loving person into one that does. Or at least they might reconsider them. These Roasted Mushrooms are just another to add to the list!
Mushrooms are just one of another veggies that I recently roasted – I had always prepared them in a sauté pan on the stove. But I was roasting other veggies and decided to throw them on the baking sheet (2 separate sheets as the time varied). Sure enough, perfection. And I love when you can throw something in the oven and kind of forget about it. Makes my life easier – and yes, if you’re doing different veggies they’ll require different cooking times perhaps, but at least it frees you up to do other things. That I like.
I am showing a simple roasted mushroom here – black pepper and I added a few garlic cloves. Using different herbs, a splash of balsamic vinegar at the end – there are so many different ways to ‘dress’ these mushrooms up. It really is the same for all the veggies you roast. It depends on what else I’m making, but most times I’ll just leave them simple and add more herbs/seasonings to the other main dish I might be doing. The basic roasted mushroom is still quite flavorful – so keep that in mind that it doesn’t take much to make these guys taste good. And of course if mushrooms aren’t your thing, move on to a veggie that you DO like.
I like roasting veggies to have for the week to throw in to different dishes. Not all veggies taste great when roasted and then warmed up. I would say mushrooms rank on the in-between. They really are best when roasted, but they’re not bad when re-heated. (Broccoli and cauliflower are a roast and eat in the moment veggie). I add these mushrooms to any grain bowl, any pasta dish, and simply as a side dish for whatever I might be eating during the week. I always talk about adding more veggies to your dishes, this is the way. – simply add them in to whatever you may be eating for the week. Some people will refer to them as having a ‘meaty’ texture – I’m not one to use these for that reason. They’re just a great flavor addition. Period. Make you some tonight!
Roasted Mushrooms
Roasting veggies is always my go-to for simple yet flavorful vegetables! If you haven’t tried roasting mushrooms, you gotta give it a try!
- Total Time: 23 minutes
- Yield: 3 1x
Ingredients
- 1–pound Baby Bella mushrooms, aka Cremini
- 2 Tbsps canola or grapeseed oil
- 2–3 garlic cloves, smashed
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 425˚F. Line a large-rimmed baking sheet with parchment paper for easy clean-up. The mushrooms will release a lot of juices while roasting, so make sure to use a rimmed sheet.
- Wipe the mushrooms clean with a paper towel. Quarter the large mushrooms, halve the medium mushrooms, and leave the small mushrooms whole. Place them on to the prepared baking sheet along with the garlic.
- Drizzle the canola (or grapeseed oil) over them and sprinkle the black pepper on top. Toss until the mushrooms are evenly coated in oil.
- Roast until the mushrooms are tender, about 15-18 minutes, tossing halfway.
Notes
*Add 1 Tbsp fresh herbs – chives, parsley, thyme – or 1 tsp dried herbs.
*You can add 1 Tbsp balsamic vinegar at the end as well – depends on what dishes you’ll be adding it to!
*I didn’t add any salt as I’m used to not adding any/much to my food. Add a pinch if you like & even up to ¼ tsp more black pepper if you want it a bit spicier.
- Prep Time: 5
- Cook Time: 18
- Category: Side Dishes
1 thought on “Roasted Mushrooms”
Those mushrooms look delicious! Can’t wait to roast them!