Ingredients:
- 1 pound fresh mushrooms, halved
- Olive oil cooking spray
- 1/8 tsp table salt, or to taste
- 1/8 tsp black pepper, or to taste
- 1 medium garlic clove, minced or pressed
- 1 tbsp fresh thyme, minced
- 1 tbsp balsamic vinegar
Instructions:
- Preheat the Oven: Start by preheating your oven to 450°F (232°C). This high temperature is perfect for roasting, as it will help the mushrooms develop a nice, crispy exterior while remaining juicy on the inside.
- Prepare the Mushrooms:
- Clean the Mushrooms: Wipe the mushrooms clean with a damp cloth or paper towel. Avoid washing them under water as mushrooms can absorb moisture, which may prevent them from roasting properly.
- Halve the Mushrooms: Cut the mushrooms into halves. If you have larger mushrooms, consider cutting them into quarters to ensure they cook evenly.
- Season and Roast:
- Arrange on a Pan: Place the mushrooms in a single layer on a large jelly roll pan or baking sheet. It’s important to spread them out evenly so that they roast instead of steam.
- Add Oil and Seasonings: Spray the mushrooms lightly with olive oil cooking spray. This will help the seasonings stick and also promote a nice golden color as they cook. Sprinkle with salt and black pepper to taste.
- Roast: Place the pan in the preheated oven and roast the mushrooms for 15 minutes. Then, remove the pan from the oven, turn the mushrooms to ensure they roast evenly on all sides, and continue roasting for an additional 5 to 10 minutes, or until they are nicely browned and cooked through.
- Prepare the Flavor Mixture:
- Combine Garlic and Thyme: While the mushrooms are roasting, place the minced garlic and thyme in a large mixing bowl. This will be the base for the flavor coating for the mushrooms.
- Toss Mushrooms in Flavor Mixture:
- Add Cooked Mushrooms: As soon as the mushrooms are done, transfer them directly from the oven to the bowl with garlic and thyme. The heat from the mushrooms will help release the flavors from the herbs and garlic.
- Add Balsamic Vinegar: Pour the balsamic vinegar over the hot mushrooms and toss everything together until the mushrooms are evenly coated with the garlic, thyme, and vinegar mixture. The vinegar adds a nice tangy contrast to the earthiness of the mushrooms.
- Serve: These roasted garlic mushrooms can be served hot as a side dish, or allowed to cool and used as a topping for salads, steaks, or incorporated into pastas. This dish yields about 1 cup per serving, making it a perfect complement to any meal.
Enjoy your flavorful and aromatic roasted garlic mushrooms!
