Ingredients
Scale
- 1.5 lbs Cremini mushrooms
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Step 1: Preheat oven to 400°F (200°C). Clean the mushrooms by wiping them gently with a damp cloth or paper towel. Remove the stems from the mushrooms (optional, but recommended for larger mushrooms).
- Step 2: In a large bowl, toss the mushrooms with olive oil, minced garlic, balsamic vinegar, thyme, salt, and pepper. Ensure the mushrooms are evenly coated.
- Step 3: Spread the mushrooms in a single layer on a baking sheet. Do not overcrowd the pan; if necessary, use two baking sheets.
- Step 4: Bake for 20-25 minutes, or until the mushrooms are tender and have released their juices. Stir halfway through the cooking time to ensure even cooking.
- Step 5: Remove from oven and let cool slightly. Sprinkle with fresh parsley before serving. Serve immediately as a side dish.
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 retain their texture, rather than microwaving.
- These baked mushrooms are delicious served over creamy polenta or crusty bread for a satisfying appetizer.
- Don't skip the balsamic vinegar; it adds a delightful sweetness that perfectly complements the earthy mushrooms and fragrant thyme.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American