ROASTED MUSHROOMS (GARLIC + BALSAMIC)
Roasted mushrooms, tossed in a combination of garlic, balsamic vinegar, dried herbs and olive oil, and roasted until perfectly tender yet caramelized.
Provided by The Chunky Chef
Categories Side Dish
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees, and line a baking sheet (with a rim) with aluminum foil. Alternatively, spray a baking dish with non-stick cooking spray.
- Wipe mushrooms with a damp paper towel and trim any long stems. If mushrooms are large, cut in half, or quarter if they're huge.
- Add oil, vinegar, garlic, thyme, salt and pepper to a mixing bowl and whisk until well combined. Add mushrooms and toss to ensure mushrooms are coated. Spread out on baking sheet (or baking dish) and scatter butter throughout mushrooms.
- Bake for 20-25 minutes, giving the pan a shake (or stirring the mushrooms) about halfway through.
- If desired, sprinkle with fresh minced parsley before serving.
Nutrition Facts : Calories 327 kcal, Carbohydrate 12 g, Protein 6 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 31 mg, Sodium 408 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
BALSAMIC SOY ROASTED GARLIC MUSHROOMS
Simple and tasty mushrooms roasted in a balsamic-soy and garlic sauce!
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Toss the mushrooms in the oil, balsamic vinegar, soy sauce, garlic, thyme, salt and pepper, arrange in a single layer on a baking pan and roast in a preheated 400F/200C oven until the mushrooms are tender, about 20 minutes, mixing half way through.
Nutrition Facts : Nutrition Facts Calories 89, Fat 4.1g (Saturated 0, Trans 0), Cholesterol 0, Sodium 465mg, Carbs 9g (Fiber 2.4g, Sugars 4.1g), Protein 7.8g Nutrition by
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
HONEY ROASTED BALSAMIC MUSHROOMS
Easy quick and extremely simple. These are done just in aluminum pouches so clean-up is 5 seconds. Some tangy balsamic, sweet honey, salt, pepper and fresh herbs makes this amazing. As someone mentioned to me, I didn't give a time for marinating these. I like to go 1-2 hours, not much more, but I have friends who have made them and marinating much longer with success. I would suggest just tossing in the vinegar to start with with no marinating time. If you are a fan like me of balsamic, try marinating a bit longer next time until you reach the time that is right for you. Note: A good aged balsamic can make a big difference in the flavor so if you are using a cheaper every day balsamic, you may want to cut down on the amount of vinegar you use. Thanks for bringing it to my attention and enjoy all.
Provided by SarasotaCook
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Marinade -- Toss all the ingredients in a large baggie and toss well to coat the mushrooms. As mentioned above. I like to marinade 1-2 hours. But to start I would just toss and roast. The next time you make them, try marinating a big longer until you find the time that works best for you. Balsamic can be an acquired taste. So start off slow. Also try different vinegars. I have 1 bottle of aged balsamic I use just for this type of dish or a nice salad dressing and it really makes a difference. I don't buy it often but if you use balsamic as often as I do, it is worth it.
- Roasting -- Take a large sheet of aluminum and place the mushrooms in the center and fold up like a package. Just seal well.
- Bake -- 425 for about 20-30 minutes on the middle rack. Or you can make this on the grill outside. Just be careful if you move them around. On a outside grill I do move them around a bit so they don't burn. Just use a spatula vs tongs so you don't puncture the pouch is all.
BALSAMIC ROASTED GARLIC
Like sooo many others, I love garlic and whatever an amount a recipe calls for, I usually up it threefold. When I roast garlic, I make lots at a time as it gets messy squeezing the garlic out at the end, because I want it very soft. My garlic comes in packs of five tied up in mesh. I usually roast six packs (30 heads) at a time I also store it a bit differently then what I've seen in other recipes. PLEASE do not be put off by the length of instructions as I made it as smiple as possible for new cooks!
Provided by Happy Harry 2
Categories Kosher
Time 1h15m
Yield 1 gallon bagful
Number Of Ingredients 3
Steps:
- PREPARE:.
- Using a large baking pan with sides (I use a 9x13x2 inch), cover completely with tinfoil.
- Spray tinfoil with cooking spray at least twice (I like to step outside to do this) and set aside.
- Remove as much of the loose, paperthin covering from the bulbs that you can by hand. If it does not come off easily, don't take it off.
- Working on a cutting board, using a sharp heavy knife, cut through the tops of each bulb. Save the tops. Don't take bulbs apart.
- Place all the cut bulbs in the pan. They should be touching each other.
- Sprinkle the vinegar over the tops of garlic bulbs. If you have a small spray bottle that you can put the vinegar into, all the better.**.
- At this time, you can add some salt, lightly to the tops, if you wish (I don't).
- BAKING:.
- Preheat oven to 400 degrees after you cut the bulb tops off.
- Cover the entire pan tightly with tinfoil.
- Place pan in middle half of hot oven.
- Lower heat to 350 degrees.
- Bake for 30 to forty-five minutes.
- Remove from oven in 30 minutes and test for doneness WITHOUT removing tinfoil. Using a thin sharp knife, stab once at garlic bulbs that are in center of pan. If knife goes in easily, remove tinfoil and return pan to oven for 15 minutes more for browning. If bulbs are not soft, bake another 15 minutes or until soft and then brown.
- Remove pan from oven and let cool on rack before trying to handle. The garlic can sit for up to three hours without it being affected poorly.
- REMOVAL AND STORING:.
- This is the messy part, no getting away from it. I have been known to wear thin rubber gloves (I save the kind that comes with hair dying kits) for this next part, but don't bother anymore. This is also why I make so much at a time.
- Over bowl, holding a bulb, cut side facing down, squeeze until bulbs pop out. If they are overcooked, it will be very mushy (this is how I like it). Get as much out as possible using free hand to help pull out.
- When all bulbs are done, check bowl for any skins that may have come off, and remove.
- Mash with a fork until very creamy and smooth. You can also put bulbs into a mini mixer until smooth. I don't because by the time I get all the garlic out, I'm finished by hand.
- You can store garlic in fridge for up to a month like this or freeze and keep until the next ice age. When freezing, you can divide in many ways; using half cups, using ice cube trays, or my way!
- Open a fresh gallon freezer storage bag.
- Spoon in the mashed garlic. Place on a flat surface and press garlc press down, til it fills the bag. If there is too much garlic, use two bags. After you have pressed the garlic throughout the bag, along with the air. Seal it. Place it flat in your freezer and when hard, put this bag inside another freezer bag and seal.
- Now, when you want to use the garlic, remove from the freezer at the time you are ready to use. Don't let it stand around waiting for you, as I have found that each time it defrosts and re-freezes, it loses some of its potency.
- Open bag and with the blunt end of a butter knife, cut the amount you want to use, slip the knife between the garlic and the bag and lift out. Return unused portion to freezer.
- * Garlic tops: Don't throw them away! Make some garlic broth, of course!
- ** I saved a spray margarine container for this.
Nutrition Facts : Calories 1341, Fat 4.5, SaturatedFat 0.8, Sodium 153, Carbohydrate 297.5, Fiber 18.9, Sugar 9, Protein 57.2
ROASTED GARLIC MUSHROOMS
Make and share this Roasted Garlic Mushrooms recipe from Food.com.
Provided by HeathersCookin
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F.
- Preheat oil in a pan on the stove, lightly fry the mushrooms for 30 seconds.
- Arrange the mushrooms in a shallow roasting pan.
- Mix together the butter, garlic, thyme, basil, lemon juice, salt, and pepper.
- Spoon a little garlic butter on to each mushroom.
- Lightly press the breadcrumbs on top.
- Roast in the oven for 10 minutes.
BALSAMIC ROAST MUSHROOMS
Personaly I dont like mushrooms, but made this for dinner because the rest of the family enjoy them, and they loved these. I served these with meat but it seems it would go down well as a side to anything.....or just on its own for vegetarians. Served as a dish this recipe would serve 4 or as a main it would serve 2.
Provided by Tisme
Categories Vegetable
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 220c.
- Combine olive oil, balsamic vinegar, garlic, brown sugar, sweet chilli sauce and salt and pepper in a screw-top jar, shake well to combine.
- Place the mushrooms into a large bowl and pour over the vinegar mixture.
- Toss mushrooms with mixture well to combine ingredients and mushrooms together.
- Spoon the mushrooms and marinade into a greased baking dish and roast for about 20- 25 minutes, tossing twice during cooking, or until the mushroom are tender.
- Sprinkle mushrooms with the herbs and serve.
Nutrition Facts : Calories 394.4, Fat 36.7, SaturatedFat 5.1, Sodium 15.5, Carbohydrate 13.9, Fiber 2.1, Sugar 10.4, Protein 6.7
More about "roasted mushrooms garlic balsamic food"
GARLIC AND BALSAMIC ROASTED MUSHROOMS - THE CHEEKY …
From thecheekychickpea.com
Reviews 2Category Snacks & SidesCuisine ItalianTotal Time 30 mins
- Melt the vegan butter in a small bowl and whisk in the rest of the marinade ingredients: garlic, Italian seasoning, nutritional yeast, Tamari, balsamic and maple syrup. Set aside.
- Using a large slotted spoon remove the mushrooms and spread evenly on the baking sheet. Reserve the excess marinade at the bottom of the bowl and return it to the small bowl to reheat later.
OVEN ROASTED MUSHROOMS (BALSAMIC, GARLIC, & HERBS)
From wholesomeyum.com
4.9/5 (40)Calories 91 per servingCategory Side Dish
OVEN ROASTED MUSHROOMS WITH GARLIC & BALSAMIC
From infinebalance.com
BALSAMIC ROASTED GARLIC MUSHROOMS - FROM GATE TO PLATE
From fromgatetoplate.com
BALSAMIC GARLIC ROASTED GREEN BEANS & MUSHROOMS
From letsdishrecipes.com
BALSAMIC DIJON ROASTED MUSHROOMS - GARLIC & ZEST
From garlicandzest.com
ROASTED BALSAMIC MUSHROOMS - A CEDAR SPOON
From acedarspoon.com
GARLIC BALSAMIC ROASTED MUSHROOMS — PLANT BASED PALS
From plantbasedpals.com
ROASTED BALSAMIC MUSHROOMS WITH GARLIC - CUPCAKES & KALE CHIPS
From cupcakesandkalechips.com
BALSAMIC ROASTED MUSHROOMS - BUDGET BYTES
From budgetbytes.com
ROASTED MUSHROOMS (BALSAMIC SOY) - CAFE DELITES
From cafedelites.com
BALSAMIC SOY ROASTED GARLIC MUSHROOMS - ABOUT ANNELLA
From aboutannella.com
GARLIC AND BALSAMIC ROASTED MUSHROOMS – YUMMLY RECIPES
From yummlyrecipes.us
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love