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
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.
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
- Preheat oven to 425 degrees F.
- Remove the stems from the mushrooms and reserve for another use. Rinse and dry mushrooms.
- Place mushrooms top side down in a cast-iron skillet.
- Whisk olive oil and balsamic vinegar together.
- Drizzle over the mushrooms.
- Thinly slice the garlic cloves and sprinkle them over the mushrooms, getting a slice or two inside each mushroom.
- Sprinkle with 2 teaspoons of fresh thyme; season with salt and pepper.
- Roast at 425 degrees F for 5-10 minutes, until desired doneness is achieved. Eight minutes was perfect for me.
- Remove from the oven and transfer to a serving plate.
- Drizzle with remaining garlic, juices, oil, and vinegar in the pan.
- Sprinkle with reserved 1 teaspoon of thyme leaves and garnish with a spring or two of fresh thyme.
- Serve immediately.
Notes
Note: Slice these up and toss with pasta and freshly grated parmesan for a quick meatless main dish.
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Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 92 Total Fat 7g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 6g Cholesterol 0mg Sodium 149mg Carbohydrates 6g Net Carbohydrates 0g Fiber 2g Sugar 3g Sugar Alcohols 0g Protein 2g
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:
I just entered to win a @MushroomChannel #giveaway from @goodlifeeats http://wp.me/p14Uvo-27u
Disclosure:
I was compensated for my participation in the Mushroom Council campaign.
