Roasted Garlic & Herb Mushroom Medley

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 tsp Basil, fresh
  • 2 Garlic cloves
  • 2 lbs Mushrooms, fresh
  • 1/4 cup Parsley, fresh
  • 1 tsp Rosemary, Fresh
  • 1 tsp Sage, fresh

• Condiments

  • 1 tsp Balsamic vinegar

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on cakescottage.com

Ingredients

• 2 Pounds Fresh Mushrooms
• Marinade :
• 2 Garlic Cloves, Chopped
• 2-3 Tablespoons Olive Oil
• Salt & Pepper
• 1 Teaspoon Fresh Chopped Basil
• 1 Teaspoon Chopped Fresh Rosemary
• 1 Teaspoon Chopped Fresh Sage
• ¼ Cup Chopped Fresh Parsley
• 1 Teaspoon Balsamic Vinegar

Directions

• Preheat the oven to 350 degrees F.
• Wipe the mushrooms with a clean, damp cloth and trim stems.
• Slice the mushrooms into pieces no larger than 2 inches in size.
• In a large bowl, whisk together the olive oil, salt, pepper, garlic and herbs.
• Add in mushrooms and toss together to evenly coat.
• Evenly spread the mushrooms on a medium baking sheet or ovenproof casserole dish large enough to fit all of the mushrooms.
• Bake for about 30 to 40 minutes, or until cooked through.
• Remove mushrooms from the oven about halfway through and flip them a few times, then return sheet to oven.
• Remove from the heat, and drizzle with the balsamic vinegar.