Oven Roasted Balsamic Mushrooms with Fresh Herbs‏

We’re back from vacation and it’s back into the kitchen for us. I’ve recently discovered that having a weekly menu works so much better than just winging it. For the past two weeks we have been doing a menu planning as an experiment and it has been working out great. Each child gets to choose one special meal that they would like and while it means more time in the kitchen, it also means that we get to spend more time together as a family. They get to help out with their dish and I’ve found that when kids help in the kitchen, they actually eat more. I have very picky eaters and it’s always a struggle getting them to eat, not any more. You can give it a try and see if it helps you as well. One of the things that we like in our family is Oven Roasted Balsamic Mushrooms with Fresh Herbs and today I want to share the recipe with you. If you’re a lover of mushrooms then you’ll love this.

This is what you’ll need:


24 ounces button mushrooms

2 tablespoons butter, melted

2 tablespoons balsamic vinegar

2 tablespoons olive oil

6-8 fresh sage leaves, thinly sliced

2 tablespoons Italian parsley, roughly chopped

1/2 teaspoon black pepper

1/4 teaspoon salt


Preheat oven to 450 degrees F.

Clean and dry the mushrooms, remove the stems and slice in half.

In a large bowl, whisk together the butter, olive oil, balsamic salt and pepper. Add the mushrooms and toss to combine. Keep tossing until the mushrooms have absorbed most of the liquid.

Pour the mushrooms and any remaining liquid onto a large baking sheet and spread out into a single layer.

Bake for 15 – 20 minutes or until the mushrooms are nicely browned and the juices have mostly evaporated. ** see note

Remove from oven, sprinkle with the herbs and toss to combine.

Serve as a side dish, alongside grilled steak or with grilled bread. We love eating these with grilled Ciabatta sprinkled with Parmesan cheese – almost like a bruschetta!

While the mushrooms are baking, they will go through stages. First they will release a lot of juice, but then as it evaporates, it will thicken up and become like a light glaze. It’s important to rotate the pan and stir them every 5 minutes, so one area doesn’t get over done and dry out.

You can use any kind of herbs you want. I just love sage with mushrooms. Basil and/or thyme would also be good.

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