Roast Mushrooms

W3 roast mushrooms

Roast Mushrooms

I love roasting mushrooms because I find it so simple, just pop them in the oven and about 25 minutes later you have the most divine smells. It’s also great because the mushroom flavour seems to be intensified by the heat of the oven.

enough for 3-4
takes 30 minutes

6-8 medium portabello or flat mushrooms
1 – 2 cloves garlic, finely sliced
1/2 bunch thyme (optional)

1. Preheat oven to 400F (200C).

2. Trim mushroom stalks and place in a baking dish stem side up. Scatter with garlic, thyme (if using), salt & pepper. Drizzle generously with olive oil.

3. Bake 20-25 minutes or until mushrooms are browned and tender.

Variations

dairy-lovers – use butter instead of oil.

sliced – feel free to slice the mushies first. Expect the cooking time to be slightly less.

small mushrooms – button mushrooms, swiss brown or shittake can all be used. Expect the cooking time to be slightly less.

exotic mushrooms – if using oyster, enokki or other exotic mushrooms follow the same method but check much earlier.

Usage Suggestions

low carb toast alternative – serve warm mushies with your favourite toast topping. Great with avocado and lots of salt and pepper.

low carb burger buns – serve either 1 or 2 mushies instead of a burger bun.

mushie sarnie – They’re also a life saver in a decadent mushroom sandwich with lots of mayo or aioli and a few salad leaves.

mushroom pasta – Or finely slice and toss hot mushrooms and their juices in with some cooked pasta, a little extra butter and some parmesan cheese.

veggie main course – These roast mushrooms are a great go-to recipe when you need to find a vegetarian option. Serve with the same accompaniments that you would use for roast or grilled meat or fish. Too easy.

Prepare Ahead?

Absolutely. Takes 30 minutes. I like to make up a big batch to have on hand for quick meals during the week.

Storage Best Practices

Store in an airtight container or ziplock bag. Will keep in the fridge for 3-4 weeks or so. Can be frozen for up to 12 months.

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{ 2 comments… read them below or add one }

Niki Kenny June 30, 2016

Awesome, I made these last weekend and served up during the week with a salad for a quick and light meal.

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jules June 30, 2016

Yum!

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