Ingredients
Scale
- 1.5 lbs Cremini mushrooms, halved or quartered if large
- 4 cloves Garlic, minced
- 3 tablespoons Olive oil
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Dried thyme
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Step 2: In a large bowl, combine the mushrooms, minced garlic, olive oil, balsamic vinegar, dried thyme, salt, and pepper. Toss to coat the mushrooms evenly.
- Step 3: Spread the mushrooms in a single layer on the prepared baking sheet. Ensure they are not overcrowded for even roasting.
- Step 4: Roast in the preheated oven for 20-25 minutes, or until the mushrooms are tender and have released their juices. Stir halfway through cooking.
- Step 5: Remove from the oven and sprinkle with fresh parsley. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the mushrooms in a skillet over medium heat to maintain their texture.
- These garlicky mushrooms are fantastic served over creamy polenta or alongside a juicy steak.
- Don't skip the balsamic vinegar; it adds a wonderful depth of flavor that complements the earthiness of the mushrooms.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American