Rosemary-Balsamic Roasted Mushrooms with Shallots
- Total Time
Whole cremini mushrooms have an amazingly meaty texture after a quick stint in the oven. Shallots impart a wonderful sweetness.
cremini mushroom(s)40 oz, stemmed, halved (four 10 oz packages)
uncooked shallot(s)16 small, peeled and halved
olive oil2 Tbsp, extra virgin
rosemary2 tsp, fresh, minced
kosher salt1 tsp, or to taste
black pepper¼ tsp, or to taste
balsamic vinegar1 tsp, or more to taste
fresh parsley1 Tbsp, chopped
- Preheat oven to 450°F. Line a large baking sheet (or two small pans) with parchment paper; set aside.
- In a medium bowl, toss together mushrooms, shallots, oil, rosemary, salt and pepper; spread on prepared baking sheet in a single layer, cut-sides down. Roast, stirring once, 30 minutes.
- Spoon into a serving bowl; toss with vinegar. Sprinkle with parsley; serve immediately.
- Serving size: 1 1/4 cups