My older son hates mushrooms. My daughter, younger son and I quite like them. So now that Will is away at college, we cook mushrooms at least once a week. This particular recipe works well as a side dish. But it works equally as well as a baked potato topping or an add-in for pasta sauce or soup.
Mushrooms are available year-round. And if you like them, you really ought to eat them. They boost the immune system (learn more about that here), which is especially important this time of year.
Also–be sure to check out this link to make a powerful batch of mega vitamin D-infused mushrooms to use all year along in your recipes!
Garlic roasted mushrooms
- 1 pound mushrooms
- 2 tablespoons olive oil
- ¾ teaspoon crushed rosemary
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
- 3 garlic cloves, chopped
- Preheat the oven to 450 degrees F.
- Coat a baking sheet with olive oil spray.
- In a bowl, toss the mushrooms, olive oil, rosemary, sea salt and pepper. Pour out onto the baking sheet.
- Roast the mushrooms for 10 minutes. Then add the garlic and stir to combine.
- Roast until the mushrooms are tender and starting to brown, 7 to 10 minutes.
3.2.2802