These simple mushrooms are so delicious, I eat them straight off the pan. They make a perfect companion for roasted chicken.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 30 minutes
Serves: 4
Ingredients
- 3 Tbs. extra-virgin olive oil
- 1 tsp. balsamic vinegar
- 1 Tbs. reduced sodium soy sauce
- 1½ lbs. mushrooms (any kind), halved
- 3 large cloves garlic, halved lengthwise
- 4 sprigs fresh thyme
Instructions
- Adjust an oven rack to the lowest position. Preheat the oven to 425°F.
- In a small bowl, whisk together the oil, vinegar, and soy sauce. On a large rimmed baking pan, toss the mushrooms, garlic, and thyme with the oil mixture. Spread into a single layer, keeping the garlic and thyme near the center.
- Roast until the mushrooms are browned on the bottom, 18−20 minutes.
- Sprinkle the thyme leaves over the mushrooms and discard the stems. Save the roasted garlic cloves for another use (try mincing them, then adding them to a vinaigrette).
Nutrition Information
Per serving (¾ cup):
- Calories: 130
- Total fat: 10 g
- Sat fat: 1.5 g
- Carbs: 8 g
- Fiber: 1 g
- Total sugar: 3 g
- Added sugar: 0 g
- Protein: 4 g
- Sodium: 150 mg
