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Awesome Garlic Roasted Mushrooms

Published Oct 16, 2018 By Julia 8 CommentsThis post may contain affiliate links.

Summary:
An easy and delicious side dish recipe: roasted mushrooms with garlic, parmesan cheese, and balsamic vinegar. Low carb, keto, and gluten free.

Awesome Garlic Roasted Mushrooms

5 from 4 votes
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Prep: 10 mins
Cook: 25 mins
Yield: 3 side servings
Calories: 140
Net Carbs: 8g

INGREDIENTS

  • 1 pound cremini or baby bella mushrooms
  • 10 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons finely grated parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • chopped fresh parsley for serving

INSTRUCTIONS

  • Preheat the oven to 400 F. Prepare a baking sheet lined with foil.
  • In a large mixing bowl, toss mushrooms, garlic, olive oil, oregano, salt, and pepper until well-mixed.
  • Spread them out in a single layer on the baking sheet.
  • Bake at 400 F for 15 minutes.
  • Drizzle balsamic vinegar on top of the mushrooms, and toss or flip the mushrooms. Evenly sprinkle parmesan cheese on top of them.
  • Bake for another 10 minutes, or until the mushrooms are tender and the balsamic vinegar looks β€œbaked in.” It’s fine if some of the balsamic vinegar on the foil starts to blacken.
  • Top with chopped fresh parsley, and serve.

NUTRITION

Makes 3 Servings
Amount Per Serving:
Calories 140 (67% from fat)  
Total Fat 10g 15%
   Saturated Fat 2g 10%
Cholesterol 3mg 1%
Sodium 810mg 34%
Net Carb 8g  
Total Carb 8.5g 3%
   Dietary Fiber 0.5g 1%
   Sugars 1.5g  
Protein 1g  
Vitamin A 0% Β· Vitamin C 9% Β· Calcium 7% Β· Iron 12%

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roasted mushrooms with parmesan and balsamic in a serving bowl

Recipe Overview

I’m a big fan of roasting vegetables, especially brussels sprouts, cauliflower, and mushrooms. Baking really brings out their fantastic flavors and textures.

These baked mushrooms have a rich savory taste, thanks to the oregano, parmesan cheese, and balsamic vinegar. The most prominent flavor, however, is the garlic. I use ten large cloves in this recipe, and sometimes more. Mr. Savory Tooth and I don’t mess around when it comes to our garlic!

You can make this recipe as a sumptuous side dish for holidays like Thanksgiving and Christmas. If you’re feeding a crowd and need to make this compliant with anyone who’s vegan or paleo, just skip the parmesan cheese and you’re good to go.

tossing mushrooms with garlic and olive oil in a white bowl

General Tips

  • If possible, select mushrooms that are evenly sized so they cook at the same rate. I tend to go for smaller mushrooms, so that there’s more surface area for balsamic vinegar, parmesan cheese, garlic, and spices to adhere to.
  • Use a garlic mincer tool instead of manually mincing with a knife, since it’ll be able to mince more finely than you can. ThisΒ helps distribute the garlic flavor all over the mushrooms. I use a garlic press from Dreamfarm.
  • After drizzling the mushrooms with balsamic vinegar, monitor carefully as it bakes. The balsamic vinegar that touches the foil can quickly blacken, and you don’t want it to start burning.

roasting low carb mushrooms on a baking pan

Flavor Tweaks

There are a lot of ways to customize these mushrooms to your taste buds.

For example, you can replace the oregano with other dried spices, like thyme, rosemary, or basil. If you want some spiciness, you can add a pinch of crushed red pepper.

For an added crunch, toss in some pine nuts or chopped almonds.

And it never hurts to add extra balsamic vinegar. The balsamic taste in these mushrooms isn’t very strong, more on the milder side, so if you want a bolder flavor then add an extra tablespoon or two.

low carb baked mushrooms in a bowl topped with parsley

What To Serve With

Here are some meaty main dishes that would go well with these garlic mushrooms:

  • Pork Tenderloin,Β roasted or pressure cooked
  • Chicken Bacon Ranch Casserole
  • Crazy Good Swiss Steak
  • Lemon Baked Cod
  • Hunan Beef

up close view of roast mushrooms side dish with garlic

More Oven Baked Appetizers & Sides


Crab Stuffed Mushrooms With Cream Cheese

Spinach Artichoke Dip
This easy roasted cauliflower is a super comforting low-carb meal, loaded with bacon and cheese.
Roasted Cauliflower with Cheese and Bacon

Amazing Keto Garlic Knots

Filed Under: Per Serving: 5-10g Net Carbs, Sides Tagged With: 31-60min, 6-10ingredients, balsamic vinegar, fall, garlic, gluten free, mushrooms, oregano, oven, parmesan cheese, parsley, thanksgiving, vegetarian, winter

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. She shares simple recipes and guides for keto and low carb diets. Learn more.

Previous Post: « Chocolate Chip Cookie Dough Fat Bombs
Next Post: Indian Roasted Cauliflower Curry (Vegetarian Tikka Masala) »
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newest oldest most voted
FISHER JERRY

Can you make these ahead of time? I am taking them for a Christmas side dish to a family gathering and would like to make on Tuesday. How would you reheat them?

Vote Up1Vote Down  Reply
1 year ago
Julia

Mushrooms are resilient vegetables, so it should be fine to make this ahead of time and reheat later. I would reheat them on a pan over the stovetop or in the oven until heated through. I hope they turned out well for you!

Vote Up1Vote Down  Reply
1 year ago
Dines

I’ve been making this recipe over and over -mushrooms with steak, yum!!!
Thank you for this website and the great recipes!

Vote Up0Vote Down  Reply
1 month ago
Hugh Rendle

Made these as a side dish for steak. What an amazing dinner. The recipe turned out perfectly!

Vote Up0Vote Down  Reply
6 months ago
Linda

Yum! I made these last weekend as an appetizer that we ate while we watched the game. Very good! πŸ‘πŸ˜€ Thanks for the recipe.

Vote Up0Vote Down  Reply
2 years ago
Julia

Yay!! Glad you guys enjoyed it and thanks for letting me know πŸ™‚

Vote Up0Vote Down  Reply
2 years ago
Annette

These mushrooms were delicious! I prepared them first hot, as directed, for non-keto people and they were very well received. The leftovers were eaten cold and were equally great. Quick, easy, and great tasting. Can’t ask for more.

Vote Up0Vote Down  Reply
2 years ago
Julia

Thanks for the review, Annette. Good to know they were equally tasty when eaten cold.

Vote Up0Vote Down  Reply
2 years ago

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