It’s the second week of Meatless March Madness, so I’m still looking for new fish & veggie dishes to try. I found today’s recipe on Pinterest, but it originally comes from ItalianFoodForver.com. I LOVE mushrooms, so this one is definitely a keeper! If you’re not a fan, than you may not like this one so much. If you’re a mushroom fan like me, you could definitely make this as a side dish (like a compliment to a steak dinner), but I’m makin’ it the main course since mushrooms have the right texture to replace meat when you’re going meatless like I am. Have you joined the Skinny Body Care challenge yet? It’s a great time to lose weight and get healthy! Enjoy!
2 Pounds Mixed Fresh Mushrooms
2 Garlic Cloves, Chopped
1/2 Cup Olive Oil
Salt & Pepper
1 Teaspoon Chopped Fresh Rosemary
1 Teaspoon Chopped Fresh Sage
1/4 Cup Chopped Fresh Parsley
1 Teaspoon Balsamic Vinegar
Preheat the oven to 350 degrees F.
Remove the stems from the caps, chop off the ends, and cut into large pieces.
Cut the mushrooms into pieces no larger than 2 inches in size.
Mix the olive oil with the garlic, herbs and seasonings in an ovenproof casserole dish large enough to fit all of the mushrooms.
Add the mushrooms, and mix well, coating the mushrooms with the flavored oil.
Bake for about 30 to 40 minutes, or until cooked through.
Remove from the heat, and drizzle with the balsamic vinegar.
Prep Time: 15 minutes
Cook Time: 40 minutes
See the original recipe at ItalianFoodForever.com