It is hard to go wrong with oven roasted vegetables. However, of all of my delicious roasted vegetables recipes, I think this one for Roasted Garlic Mushrooms is one of the best yet.
I have been eating loads of cremini mushrooms lately, as they are one of the few locally grown produce items I have been able to snag all winter. I certainly haven’t been complaining, but I also don’t want to make the same mushroom recipe over and over again. This recipe has become my new favorite mushroom recipe, and I highly recommend that you try this one ASAP!
Roasted Garlic Mushrooms
Prep Time: 5 minutes
Cooking Time: 30-45 minutes
- 1 pound whole cremini mushrooms
- 1 small head of garlic (yes, I did use a whole head of garlic) (Here are some great garlic presses for you!)
- 2 tablespoons smoked paprika
- 1 tablespoon dried thyme
- 1/2 tablespoon cumin
- 1/2 tablespoon dried rosemary
- 2 teaspoons dried basil
- 1 teaspoon onion powder (Here are some great onion choppers for you!)
- Black pepper, freshly cracked
- Red pepper flakes, to taste (optional)
- Extra virgin olive oil (Here’s some olive oil dispensers you may like)
Pre-heat your oven to 400 degrees F.
Separate out all of the cloves of garlic from the head, and peel each clove. Slice each clove into thin slivers and set aside. (Here’s some awesome spiralizers to use!)
Wash and thoroughly dry your whole cremini mushrooms, and place in a large bowl. Add the garlic slices, spices and olive oil into the bowl with the mushrooms, and thoroughly mix with a hand mixer.
Place the contents of the bowl into a wide, well-greased baking pan, and place into the oven. After 30 minutes of roasting, I found that the mushrooms were thoroughly cooked but still soft. For crispier mushrooms, leave in the oven for 45 minutes or so. Oh man, just typing out this recipe makes me hungry for more of these bad boys. The mushrooms were tender, with a slightly crisp exterior for some added bite. I thought they absorbed the flavor beautifully, and the garlic and paprika added such unbelievable depth to this mushroom recipe. If you didn’t know already, I strive for strong, in-your-face flavors and this dish totally delivered! I added heaps of spices and garlic to this per my personal taste, but you may want to tone down some of the intensity if you choose. As with any recipe of mine, of course feel free to adjust the amount and variety of spices to your own personal tastes.
This recipe is perfect for spring, as all that rain and warmer weather means mushrooms should be plentiful in stores and markets very soon. This recipe couldn’t be any simpler, and it makes one of the most flavorful side dishes that I’ve had in a long while. I was starting to get sick of cremini mushrooms, but now I have a renewed vigor for them!
Alternatively, you can use a food dehydrator and dry these for a delicious treat!
Your turn: What’s your favorite vegetable to roast?
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