Balsamic and Thyme Roasted Portabella Mushrooms

I don’t recall being a fan of mushrooms as a child.

I can imagine that they must find their way on the “dislike” list of many children, but I’m not quite sure why.

What is it about mushrooms that people, especially children, seem to not like?

But like many childhood dislikes, mushrooms for me became an ingredient that I quite enjoy as an adult and for good reason.

They’re a simple vegetable that has a lot to offer.

4 Reasons to Cook with Mushrooms

Mushrooms are High in Vitamins and Minerals

Mushrooms are naturally low in:

• sodium
• calories
• fat

They boast a high, naturally unfortified source of vitamin D not found in other areas of the produce isle.

In addition to vitamin D, mushrooms provide essential nutrients like:

• B vitamins
• potassium
• powerful antioxidants

Mushrooms Flight Breast Cancer

If these great vitamins and minerals weren’t reason enough to include mushrooms in your diet, you may be interested to know that City of Hope, a leading cancer research center, reports that mushroom’s extract slowed the growth of breast tumors.

If you’d like to talk more about the health benefits of mushrooms, the Mushroom Council’s support of City of Hope’s research surrounding mushrooms and cancer, and Breast Cancer Awareness Month, join me for the Mushroom Council #gno Twitter party on Tuesday, October 4 from 9-11 ET.

Mushrooms are Verstaile

Mushrooms are a kitchen staple for me.

It seems I add mushrooms to my grocery shopping list several times a month.

They are great in pasta dishes, in omelets, on pizzas, in soups and stews, or even on their own as a side dish or appetizer.

I like to keep mushrooms on had because I know there are many recipes that I can create to utilize them in the kitchen.

They’re a great basic vegetable.

Mushrooms are a Great Meat Substitute

Mushrooms, especially portabella mushrooms, are filling and can add bulk back into meatless recipes.

If you’re looking to reduce the amount of meat in your diet, mushrooms serve as a great option for a meat substitute in many recipes.

Check out these Portabella Mushroom Fajitas.

One of my favorite, easy ways to prepare mushrooms is this recipe for Balsamic and Thyme Roasted Portabella Mushrooms.

These Balsamic and Thyme Roasted Portabella Mushrooms makes a delicious, simple appetizer or side to go with any holiday meal or dinner party.

If you want to go above and beyond, stuff the centers with a little bit of goat cheese after they come out of the oven.

YUM!

Balsamic and Thyme Roasted Portabella Mushrooms are versatile too!

Slice them up after roasting and toss them with pasta and some goat cheese or freshly grated parmesan for a quick, meatless main dish.

More Mushroom Recipes:

• Portabella Mushroom Fajitas
• Chicken Marsala
• Vietnamese Rice Noodle Soup with Beef
• Ground Chicken Lettuce Wraps
• Balsamic Roasted Mushroom Risotto

Balsamic and Thyme Roasted Portabella Mushrooms

Yield: serves 4

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

One of my favorite, easy ways to prepare mushrooms is this recipe for Balsamic and Thyme Roasted Portabella Mushrooms. These Balsamic and Thyme Roasted Portabella Mushrooms makes a delicious, simple appetizer or side to go with any holiday meal or dinner party.

Print

Ingredients

• 12 oz small (2" diameter) portabella mushrooms
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp fresh thyme, divided, plus extra for garnish
• 3 cloves garlic
• Fresh cracked pepper, to taste
• Sea salt, to taste

Instructions

1. Preheat oven to 425 degrees F.
2. Remove the stems from the mushrooms and reserve for another use. Rinse and dry mushrooms.
3. Place mushrooms top side down in a cast-iron skillet.
4. Whisk olive oil and balsamic vinegar together.
5. Drizzle over the mushrooms.
6. Thinly slice the garlic cloves and sprinkle them over the mushrooms, getting a slice or two inside each mushroom.
7. Sprinkle with 2 teaspoons of fresh thyme; season with salt and pepper.
8. Roast at 425 degrees F for 5-10 minutes, until desired doneness is achieved. Eight minutes was perfect for me.
9. Remove from the oven and transfer to a serving plate.
10. Drizzle with remaining garlic, juices, oil, and vinegar in the pan.
11. Sprinkle with reserved 1 teaspoon of thyme leaves and garnish with a spring or two of fresh thyme.
12. Serve immediately.

Notes

Note: Slice these up and toss with pasta and freshly grated parmesan for a quick meatless main dish.

Recommended Products

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• 
  Whisk
• 
  Balsamic Vinegar
• 
  Peppercorn
• 
  Pink Himalayan Salt
• 
  Cast Iron Skillet
• 
  Extra Virgin Olive Oil

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 92Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 149mgCarbohydrates 6gFiber 2gSugar 3gProtein 2g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

Giveaway Prize (1 winner):

• Mushroom slicer
• Cuisinart Chef’s Classic Stainless Saute Pan with Cover (5 Quart)
• Book: MyPlate for Moms, How to Feed Yourself & Your Family Better

Giveaway Requirements:

• Answer the question: How do you support Breast Cancer Awareness Month and cancer prevention?
• Contest ends October 10, 2011 at 11:59 p.m. PST.
• Contest open to US States only.
• Winners will be chosen via random.org
• Winners will have 3 days to respond before disqualified and a new winner chosen.

Optional Extra Entries:

Additional entries can be earned by doing any of the following, giving you a total of 5 extra entries.

Leave a separate comment for each of your entries.

1. Follow goodlifeeats and Mushroom Channel on Twitter and ReTweet the following message:

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Disclosure:
I was compensated for my participation in the Mushroom Council campaign.