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.Print
Roasted Cremini Mushrooms with Fresh Herbs
They might not look pretty, but roasting mushrooms is a great way to bring out their earthy flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- 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.