Roasted Mushrooms

• Mushrooms – I used cremini mushrooms (also known as baby portobello or baby bella mushrooms) — and they are fantastic roasted. You could also use other varieties, like porcini, oyster, shiitake, or white button mushrooms.
• Olive Oil – For flavor and browning. Avocado oil also works great.
• Balsamic Vinegar – Essential for balsamic mushrooms, though you can skip it if you don’t want this flavor. I like this brand. I don’t recommend using other vinegars here, but you could try a splash of lemon juice instead.
• Fresh Herbs – I used fresh thyme and fresh parsley this time, but sometimes use fresh rosemary. Any herbs you have on hand work great! I recommend fresh, but if all you have is dried, substitute 1 teaspoon dried herbs for each tablespoon of fresh in my roasted mushrooms recipe.
• Spices – Garlic powder, sea salt, and black pepper. You can use fresh minced garlic cloves instead of the powder, but add it halfway through cooking, so it doesn’t burn.

1. Mix the seasonings. In a large bowl, whisk together the olive oil, balsamic vinegar, thyme, parsley, garlic powder, salt, and pepper.
2. Add the mushrooms. Toss to coat.

3. Roast until golden and tender. Arrange the mushrooms in a single layer on a sheet pan. Roast mushrooms until they are soft and puckered. (I don’t usually move them at all as they cook, but stirring halfway through is fine if you prefer.)

Storage & Meal Prep

• Store: Keep roasted mushrooms in an airtight container in the refrigerator for up to 3-5 days. You can reheat them later (see below), but they are also delicious cold in salads or you can repurpose them to make mushroom sauce.
• Meal prep: Clean mushrooms and cut them ahead of time, so they’re ready to roast when you need them. Or make the whole batch for later!
• Reheat: Oven roasted mushrooms reheat well. I recommend the oven at 350 degrees F, but you can also toss them in a skillet.
• Freeze: If you have extras, you can freeze them for up to 3 months. Don’t count on the extras, though. 😉 I prefer to freeze them on a baking sheet first to prevent sticking together, then transfer to a zip lock bag. (Just make to roast them first, as raw mushrooms will lose their texture after thawing.) You can reheat them from frozen, or thaw first if you prefer.

Serving Ideas

As I mentioned above, the possibilities for these oven roasted mushrooms are endless. Here are some of my favorite recipes to pair with them:

• Steak – Mushrooms pair effortlessly with a filet mignon (my favorite for special occasions), sirloin steak (my go-to for busy nights), ribeye, or New York strip. You can serve them on the side or over your steak. Sometimes I even make garlic butter steak bites while the mushrooms roast.
• Chicken – These make a chicken meal feel so comforting. Try my spinach stuffed chicken breast, chicken legs, or Crock Pot Tuscan chicken.
• Pork – Roasted mushrooms pair well with my skillet pork chops or pork tenderloin.
• Eggs – Serve them on the side for breakfast, or use the leftovers in an omelette, egg muffins, or baked eggs.

My Favorite Baking Sheet For This Recipe

I use this baking sheet for roasting everything. The ceramic non-stick surface lasts for years, which makes cleanup a breeze.