Three fresh ingredients plus some pantry staples equal the easiest side dish! I came up with this marinated mushroom recipe after becoming obsessed with a version from Whole Foods years ago! These can be eaten alone, served warm over a salad, or added to an antipasto platter!
1 8-oz package of portabella mushrooms
1 ½ Tbsp. olive or avocado oil
3 Tbsp. balsamic vinegar
1 ½ Tbsp. fresh parsley
1 tsp. fresh or dried rosemary
1 tsp. dried oregano
Preheat the oven to 375 degrees.
Dampen a paper towel with cold water and squeeze out any excess. Use the towel to brush the top on the mushrooms to remove the dirt.
Remove the stems and chop mushrooms into large quarters or halves depending on the size. Put the mushrooms in a large bowl and add the oil, balsamic vinegar, parsley, rosemary, oregano, salt, and pepper.Toss the mushrooms and other ingredients until they are completely coated and have turned a dark color. Let the mushrooms marinate for 30 minutes giving it a stir halfway through.Pour the mushrooms and dressing onto a foil lined baking sheet and roast in the oven for 15-20 minutes until tender.Serve hot, cold, or toss into a pasta dish or salad.
Key Nutrients and tricks:
- Don’t wash or soak the mushrooms! They are like a sponge and will soak up all of the water and become flavorless and mushy. I like using portabella mushrooms because they are very meaty and stand up well to the strong flavor of the balsamic.
- If you don’t have fresh parsley or rosemary, dried works just as well! I like using dried oregano because the flavor is much more pungent than fresh.
- Mushrooms are full of many nutrients such as selenium, an antioxidant that works in conjunction with vitamin E to help prevent free radical damage to cells and ward off oxidative stress. It is also critical in thyroid function.
- Mushrooms are low in fat and high in fiber, making them a great vegetable to incorporate into your daily diet. They are so versatile and are a great substitute for meat once a week! Double the recipe and keep a batch in the fridge for the week.
- I have made these mushrooms and added it to whole grain pasta with pesto, served it warm over spinach with walnuts and goat cheese, and cold on top of a mozzarella and tomato sandwich!