By Katie Goodman
These Balsamic and Thyme Roasted Portabella Mushrooms makes a delicious, simple appetizer or side to go with your Thanksgiving meal. Or if you need a little something to sustain you at lunchtime as you spend your day cooking away in preparation for the big feast, there’s nothing better than a quick-to-make snack like this one.
If you want to go above and beyond, stuff the centers with a little bit of goat cheese after they come out of the oven. YUM!
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Ingredients
12 oz small (2″ diameter) portabella mushrooms
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp fresh thyme, divided, plus extra for garnish
3 cloves garlic
Fresh cracked pepper, to taste
Sea salt, to taste
Directions
Step 1: Preheat oven to 425 degrees F. Remove the stems from the mushrooms and reserve for another use. Rinse and dry mushrooms. Place mushrooms top side down in a cast-iron skillet.
Step 2: Whisk olive oil and balsamic vinegar together. Drizzle over the mushrooms. Thinly slice the garlic cloves and sprinkle them over the mushrooms, getting a slice or two inside each mushroom. Sprinkle with 2 teaspoons of fresh thyme; season with salt and pepper.
Step 3: Roast at 425 degrees F for 5-10 minutes, until desired doneness is achieved. Eight minutes was perfect for me.
Step 4: Remove from the oven and transfer to a serving plate. Drizzle with remaining garlic, juices, oil, and vinegar in the pan. Sprinkle with reserved 1 teaspoon of thyme leaves and garnish with a spring or two of fresh thyme. Serve immediately.
About the Author:
Katie Goodman blogs at goodLife {eats} where she shares what she finds good in the kitchen and in life through recipes, family memories, and yummy photography. She also works as a freelance food writer and photographer for various sites. Outside of cooking, Katie loves reading, gardening, visiting family, and attending the Balloon Fiesta in Albuquerque, New Mexico, where she resides with her husband and two children.
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