A healthier version of the steakhouse classic, mushrooms are roasted in olive oil then tossed with minced rosemary and garlic.
Whenever you find a vegetable that everyone in your family loves, you tend to want to find new and creative ways to prepare it to avoid boredom. In my family, mushrooms are always a huge hit – whether in a pasta sauce, on pizza or in a casserole, my husband and kids love them.
This fast and easy mushroom side dish recipe is naturally gluten free and vegan but more importantly? It’s delicious as heck.
A lighter version of the steakhouse classic, mushrooms are roasted until brown and caramelized in a little olive oil then tossed with fresh minced garlic and rosemary.
Easy, healthy and always a crowd-pleaser, be sure to add these baked mushrooms to your next meal plan!
Your fork is waiting.
Roasted Mushrooms with Garlic and Rosemary
Ingredients
- 2 pounds whole white mushrooms
- 2 tablespoons extra virgin olive oil (extra virgin)
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cloves garlic (minced)
- 1 tablespoon fresh rosemary (minced)
Instructions
- Preheat oven to 425 degrees and line a baking sheet with foil. Toss mushrooms with olive oil, salt and pepper. Spread in a single layer on baking sheet and roast for 30 minutes.
- Remove mushrooms from the oven and toss wish minced garlic and rosemary before serving.
I would use cremini mushrooms (don’t like button mushrooms) and would toss ‘d the garlic in with the olive oil and seasonings. Raw garlic is too much for us these days. I’d have to make this just for myself – my husband doesn’t like mushrooms at all.
Great substitution ideas!