This roasted cremini mushrooms recipe is one of my favorite easy side dishes. Y’all know how I feel about roasting vegetables–I’m a little bit obsessed. It’s a wonderfully hands-off method of cooking and the end result is (almost) always delicious. Roasted creminis also make a great addition to pasta dishes, which is how I used them this week. If you can’t find cremini mushrooms, use button mushrooms instead. (I’ve been on a cremini kick lately because they’re the same price as button mushrooms at our local grocery store.) You’ll find the recipe below!
Here’s what else I ate this week:
Indian-Spiced Veggie Burgers with Sauteed Onions and Mango Chutney // I’ve made a lot of meh veggie burger recipes in the past, but this one really impressed us. So flavorful!
Wild Mushroom Fettucini with Field Roast Sausage // This recipe has braised leeks in it, so since it’s spring, I thought it would be the perfect time to make it again.
Roasted Broccoli with Lemon & Almonds // I found this recipe in Everyday Food, but it’s not posted on the web, so I don’t have a link to give you. Sorry! But basically, it’s roasted broccoli with toasted almonds and lemon juice.
They might not look pretty, but roasting mushrooms is a great way to bring out their earthy flavor.
- 16 oz. cremini mushrooms, cleaned with damp cloth & stems trimmed
- 2 tbsp. olive oil
- salt and pepper to taste
- 2 tbsp. fresh rosemary or thyme, chopped
- Preheat oven to 475 degrees.
- Place mushrooms on a rimmed baking sheet and toss with olive oil, salt, and pepper. Roast for 25-30 minutes or until tender and browned, stirring in fresh herbs halfway through cooking time.