BALSAMIC-ROASTED MUSHROOMS
This simple side dish is the perfect complement to grilled steak or chicken and comes together in a flash.
Provided by Soup Loving Nicole
Categories Fruits and Vegetables Mushrooms
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Wipe mushrooms clean with a damp paper towel and place in a bowl. Add vinegar, oil, garlic powder, salt, and pepper; stir to combine. Let sit while oven preheats.
- Place mushrooms in a single layer on the prepared baking sheet.
- Bake in the preheated oven for 20 minutes. Remove baking sheet from oven and garnish with chives.
Nutrition Facts : Calories 225.1 calories, Carbohydrate 8.7 g, Fat 20.7 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 2.8 g, Sodium 304.6 mg, Sugar 6.4 g
EASY ROASTED MUSHROOMS RECIPE
Steps:
- Return mushrooms to oven and continue roasting until browned but still tender, about 30 minutes longer. Discard thyme or rosemary. Transfer to a bowl and toss with parsley, chives, or tarragon. Serve immediately.
Nutrition Facts : Calories 74 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, Sodium 62 mg, Sugar 3 g, Fat 5 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
SMOKY ROASTED MUSHROOMS
Mixed mushrooms are simply roasted then taken to the next level by being tossed with a quick and flavorful garlic-smoked paprika butter in this side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 pounds whole mixed mushrooms, 1 1/2 tablespoons olive oil, and salt and pepper to taste in a bowl. Spread on a baking sheet and roast at 425 degrees F, stirring a few times, until tender and browned, 30 to 35 minutes. Cook 3 thinly sliced garlic cloves and 1/2 teaspoon smoked paprika in butter until soft; toss with the mushrooms. Sprinkle with chopped parsley and salt.
Nutrition Facts : Calories 151, Fat 11 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 235 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 7 grams, Sugar 5 grams
OVEN ROASTED MUSHROOMS
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. Lightly oil shallow baking pan large enough to hold mushrooms in single layer. Add mushrooms and toss with 2 to 3 tablespoons oil. Add garlic; season with salt; roast for 20 minutes stirring on occasion; mushrooms should be browned. Season with pepper.
GARLICKY ROASTED MUSHROOMS
This is a great recipe! I found the recipe in McGuire's Irish Pub Cookbook and have made this recipe for the past three year for our St. Patrick's Day Party. There are never any mushroom leftovers.
Provided by Meighan
Categories Vegetable
Time 45m
Yield 20-30 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Heat the oil in medium saucepan over medium heat.
- Add the garlic and cook, stirring once or twice, until soft, 1 to 2 minutes.
- Sir in salt, paprika and red pepper flakes and reduce heal to medium-low.
- Cook, stirring occasionally, until mixture is blended, 2 to 3 minutes.
- Remove form heat.
- Rinse and pat dry mushrooms.
- Arrange them in a single layer on a baking sheet and brush them all over with the garlicky oil.
- Roast for 15 minutes.
- Turn the mushrooms over and continue baking until they are golden brown, about 10 minutes.
- During the last 10 minutes, return the saucepan to the stove over low heat.
- When the mushrooms are ready, turn them into the saucepan along with any juices that have accumulated on the baking sheet.
- Stir well to coat the mushrooms.
- Add 1 tbsp of the parsley and stir again.
- Pour into a chafing dish to keep warm.
- Garnish with the remaining parsley and serve with toothpicks.
Nutrition Facts : Calories 58.8, Fat 5.6, SaturatedFat 0.8, Sodium 60.9, Carbohydrate 1.7, Fiber 0.5, Sugar 0.8, Protein 1.5
ROASTED HERBY MUSHROOMS
No more soggy mushrooms - roasting them gets rid of the liquid and brings out all the flavour
Provided by Good Food team
Categories Dinner, Side dish
Time 40m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Arrange the mushrooms in a roasting tray in a single layer, then cook for 15 mins. Meanwhile, mix the garlic, rosemary, olive oil and vinegar with some seasoning. Remove mushrooms and pour away any liquid, then toss in the oil and herb mix. Return to the oven for 10-15 mins more until tender. Scatter with the parsley before serving.
Nutrition Facts : Calories 155 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.19 milligram of sodium
OVEN RISOTTO WITH CRISPY ROASTED MUSHROOMS
Yes, you can make risotto without all the stirring-just pop it in the oven. And while that oven is on, use it to crisp up a bunch of mushrooms.
Provided by Anna Stockwell
Categories Risotto Mushroom Garlic Thyme Onion Rice Vermouth Wine Stock Parmesan Butter Lemon Parsley Dinner Winter Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place racks in bottom third and middle of oven; preheat to 350°F. Toss mushrooms, garlic, thyme, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast on bottom rack, tossing halfway through, until deeply golden brown and crisped, 25-30 minutes.
- Meanwhile, heat 2 Tbsp. oil in a large ovenproof Dutch oven or heavy pot over medium-high. Add onion and cook, stirring often, until softened and slightly translucent, 3-5 minutes. Stir in rice; season with pepper and 1/2 tsp. salt. Cook, stirring occasionally, until some grains are translucent, about 2 minutes. Add vermouth, bring to a simmer, and cook, stirring occasionally, until pan is almost dry, about 2 minutes. Add 2 1/2 cups stock. Bring to a simmer, then cover and bake in oven until liquid is mostly absorbed but rice is still slightly firm in the center, 16-18 minutes.
- Return pot to stove and heat over medium. Add remaining 1/2 cup stock and cook, stirring constantly, until rice is tender but still has some bite and sauce is creamy, about 2 minutes. Remove from heat and stir in Parmesan, butter, and lemon zest; season to taste with salt, if needed. Add a little bit of warm water, if needed, until risotto is thick but still pourable.
- Transfer risotto to a platter. Top with crispy mushrooms and parsley. Drizzle with oil. Serve with lemon wedges alongside.
EASY BAKED MUSHROOMS
Bet you've never had mushrooms quite like this! Skipping the deep fryer keeps them low in fat. -Denise DiPace, Medford, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place mushrooms on a baking sheet. Drizzle with oil; toss to coat. In a small bowl, combine the bread crumbs, garlic powder and pepper; sprinkle over mushrooms., Bake, uncovered, at 425° for 18-20 minutes or until lightly browned. Garnish with parsley if desired.
Nutrition Facts : Calories 116 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 112mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
OVEN POLENTA WITH ROASTED MUSHROOMS AND THYME
Call it cheating-we call it 30 minutes you don't need to spend standing at the stove.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Vegetarian Mushroom Hominy/Cornmeal/Masa Thyme Garlic Parmesan Wheat/Gluten-Free Fall
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place racks in upper and lower thirds of oven; preheat to 325°F. Combine mushrooms, thyme sprigs, and garlic on a large rimmed baking sheet. Season generously with kosher salt and pepper; drizzle with oil. Toss to coat mushrooms, then spread out in an even layer. Transfer to upper rack in oven and let mushrooms roast while you prepare polenta.
- Bring 4 1/2 cups water to a simmer in a large ovenproof saucepan over medium-high heat. Add butter and a generous pinch of kosher salt and whisk to melt butter. Gradually add polenta, whisking constantly. Return mixture to a boil, immediately cover pot, and transfer to lower rack in oven. Bake polenta, shaking baking sheet with mushrooms occasionally, until polenta is tender, 25-30 minutes.
- Remove polenta from oven. Crank up oven temperature as high as it will go (but don't broil). Continue to cook mushrooms until crisp around the edges, 5-10 minutes longer.
- Meanwhile, carefully uncover polenta and whisk vigorously, scraping bottom of pan, until polenta is smooth and thick. Gradually add 4 oz. Parmesan, whisking constantly until melted and incorporated; taste and season with more kosher salt and pepper. Cover and keep warm over low heat while mushrooms finish roasting.
- Remove mushrooms from oven; drizzle with vinegar. Toss to coat; let cool slightly.
- Divide polenta among bowls and top with mushrooms, thyme leaves, sea salt, and more Parmesan.
ROASTED ASPARAGUS WITH MUSHROOMS
Make and share this Roasted Asparagus with Mushrooms recipe from Food.com.
Provided by Bev I Am
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425*.
- In a non-stick baking baking sheet with sides, toss the asparagus and mushrooms with the oil and season with salt and pepper.
- Spread the vegetables in a single layer.
- Roast for 10 minutes or until the vegetables are tender and browned, turning once or twice.
- Place vegetables on a serving platter.
- Sprinkle vegetables with vinegar and toss gently to combine.
- Season with additional salt and pepper as desired.
- Serve warm or at room temperature.
- Makes 4 servings.
Nutrition Facts : Calories 105.7, Fat 7.3, SaturatedFat 1, Sodium 23.4, Carbohydrate 8.1, Fiber 3.4, Sugar 3.4, Protein 5.2
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