Balsamic Roasted Mushrooms
Balsamic roasted mushrooms are so easy to make and have an amazing taste.
If you need a new side dish to liven things up, these low carb, trim healthy mama s mushrooms will do the trick. This side is budget and kid friendly. I have a love/hate relationship with leftovers. I love when we have them so we can eat them on Saturday. When there aren’t any, that means they loved it! There were no leftovers with this side dish.
Roasting mushrooms gives them a depth of flavor you don’t always get with other cooking methods.
If you like mushrooms, then you are going to love this recipe. Not only is it budget friendly, easy, and delicious, your hands on time is 5 minutes or less. How easy is that? This is a perfect side to just about any meal. Roast chicken, pork chops, roast, pork loin, and so many more. Healthy meals don’t have to complicated or expensive. Add these to your next menu. I am making a roast this weekend and plan on making these again.
Balsamic Roasted Mushrooms
Ingredients
- 16 oz Portabella or white button mushrooms *if your family is large or loves mushrooms, double the recipe
- 2 T Olive Oil
- 2 t Balsamic Vinegar
- 1/2 t Salt
- 1/4 t Pepper
- Fresh or dried parsley
Instructions
- Preheat oven to 425 degrees. Line baking sheet or pan with parchment paper. Depending on the size of your mushrooms, halve them or quarter them. Place on baking sheet.
- Drizzle olive oil, balsamic vinegar, salt and pepper on top of the sliced mushrooms and toss to coat.
- Bake 15-20 minutes until they are done. Sprinkle with parsley.
- Serve warm.
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