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Garlic Roasted Mushrooms

Updated Jan 26, 2021Published Oct 16, 2018 By Julia 7 CommentsThis post may contain affiliate links.

Summary:
Mushrooms are baked in the oven with garlic, spices, balsamic vinegar, and parmesan cheese. It's a simple yet flavorful side, and can be paired with a variety of main dishes.
close up view of garlic roasted mushrooms

Roasted Mushrooms

5 from 4 votes
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Prep: 10 mins
Cook: 25 mins
Yield: 3 servings

INGREDIENTS

  • 1 pound mushrooms (Note 1)
  • 10 cloves garlic, minced (Note 2)
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar (Note 3)
  • 2 tablespoons finely grated parmesan cheese (Note 4)
  • 1 teaspoon dried oregano
  • 1 teaspoon table salt
  • 1/2 teaspoon ground black pepper
  • chopped fresh parsley, for serving

INSTRUCTIONS

  • Prepare: Preheat oven to 400 F. Toss mushrooms with garlic, olive oil, oregano, salt, and pepper in large mixing bowl until well-mixed. Transfer mushrooms to baking sheet lined with foil, and spread out in single layer.
  • Bake: Bake at 400 F for 15 minutes. Drizzle balsamic vinegar over mushrooms, then toss or flip mushrooms. Evenly sprinkle parmesan cheese on top. Bake for another 10 minutes, or until mushrooms are tender and balsamic vinegar looks "baked in" (Note 5).
  • Serve: Transfer baked mushrooms to serving bowl, top with chopped fresh parsley, and serve (Note 6).

NUTRITION

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

PHOTOS

close up view of garlic roasted mushrooms
mixing mushrooms with seasonings and oil
mushrooms spread out on baking sheet
garlic roasted mushrooms in serving bowl

NOTES & TIPS

(1) Mushrooms. I use cremini or baby bella. If possible, select mushrooms that are evenly sized so that they cook at the same rate. I prefer smaller mushrooms, so that thereโ€™s more surface area for balsamic vinegar, parmesan cheese, garlic, and spices to adhere to.
(2) Garlic. I use a lot of cloves since garlic is the prominent flavor in this recipe. To mince finely, use a garlic mincing tool instead of manually mincing with a knife. Thisย helps distribute the garlic flavor all over the mushrooms. I use aย garlic press from Dreamfarm.
(3) Balsamic Vinegar. The balsamic taste in these mushrooms isnโ€™t very strong. If you want a bolder flavor, add an extra tablespoon or two.
(4) Parmesan Cheese. This is finely grated parmesan that has a sandy or almost powdery texture, not shredded, often available in pre-grated bags in the refrigerated section of U.S. grocery stores. This can be substituted with similar cheeses like pecorino romano or asiago.
(5) Baking. After drizzling the mushrooms with balsamic vinegar, monitor carefully during baking. The balsamic vinegar touching the foil can quickly blacken and burn.
(6) Serving. For extra crunch, toss in some pine nuts or chopped almonds. Pair these roasted mushrooms with meat-heavy main dishes like baked chicken breasts, pork tenderloin, or lemon cod.

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

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

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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
3 years 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
3 years 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
2 years ago
Hugh Rendle

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

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2 years ago
Linda

Yum! I made these last weekend as an appetizer that we ate while we watched the game. Very good! ๐Ÿ‘๐Ÿ˜€ Thanks for the recipe.

Vote Up0Vote Down  Reply
4 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. Canโ€™t ask for more.

Vote Up0Vote Down  Reply
4 years ago
Julia

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

Vote Up0Vote Down  Reply
4 years ago

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