Saturday, October 20, 2012

Roasted Mushrooms with Garlic and Parsley

Roasting is one of my favorite ways to prepare vegetables, and the method works great with mushrooms. I like to leave the mushrooms whole, if they're not too big, because they're so meaty that way. Larger mushrooms can be cut in half.

This simple recipe is easy to make, very low in calories, and delicious!


1 pound fresh white or brown (crimini) mushrooms, or a mixture
3 tablespoons extra virgin olive oil
1 large clove garlic, minced
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley), divided

Preheat the oven to 400 degrees Fahrenheit.

In a bowl, toss the whole mushrooms with the garlic, olive oil, salt, and pepper. Let sit for 15-20 minutes to allow the flavors to blend.

Arrange the marinated mushroom mixture in a single layer in a baking dish or roasting pan. (A 13”x9” cake pan works well.)

Roast the mushrooms uncovered for 20-25 minutes, until golden on the bottom.

Tilt the pan and scoop out and discard any rendered mushroom liquid.

Turn the mushrooms, and roast uncovered for another 10-15 minutes until golden on the other side.

Add 1/2 tablespoon of the parsley to the mushrooms, and stir. Roast for another 5 minutes to combine all the flavors.

Sprinkle with the remaining 1/2 tablespoon of parsley, and serve.

-- 4 servings

1 comment:

  1. I have never roasted mushrooms. What a great idea then they won't suck up so much oil.