- 4 ½ lb. mushrooms
- 9.0 tablespoons olive oil, PLUS
- 1.5 tablespoons olive oil
- salt to taste
- fresh ground black pepper to taste
- 4.5 tablespoons finely minced garlic
- 4.5 tablespoons balsamic vinegar
- 9.0 tablespoons finely chopped fresh thyme leaves
- 4.5 tablespoons chopped fresh parsley (optional, for garnish)
ingredients
directions
1. Preheat oven to 400 degrees F. or heat gas or charcoal grill to medium high. |
2. Wash mushrooms, pull out stems and cut into halves (or quarters if the mushrooms are large.) Put mushrooms into bowl and toss with 2 tablespoons olive oil, salt and fresh ground black pepper. |
3. Cover a roasting pan with foil, then arrange mushrooms on the pan in a single layer. Spread out as much as you can. Roast mushrooms 15 minutes. |
4. While mushrooms cook, finely chop fresh thyme, then mix with minced garlic, balsamic vinegar and teaspoon of olive oil. |
5. After 15 minutes of baking, drain off any liquid that has accumulated. Then toss hot mushrooms with they garlic-thyme mixture. Arrange back on roasting pan and cook about 10 minutes more. |
6. Serve hot, sprinkled with chopped fresh parsley if desired. |
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Roasted Mushrooms with Garlic, Thyme and Balsamic Vinegar. To import, drag image to your MacGourmet recipe box.