An easy side dish, these Balsamic Roasted Mushrooms take just 25 minutes using 6 simple ingredients. Vegan, gluten free, paleo, and Whole30 approved!
Holy crap how is Thanksgiving a week from today? I swear it was just September and I was ready for fall. But the holidays are upon us and it’s time to embrace it! I mean I’m not ready for Christmas or anything just yet, but I’ll take Thanksgiving. Good thing I got some holiday recipes coming your way!
For me Thanksgiving is all about the sides. The turkey is good, but was never my favorite. I am all about the sweet potatoes, mashed potatoes, all the veggies, cranberry sauce, and bread. We also make fish since my mom is a pescatarian and I was for about 5 years. The sides is what I always go for on seconds though.
My love for my mom’s mashed potatoes runs deep, but so does my love for vegetables. We usually had 3-4 choices on Thanksgiving thanks to demands from my sister. She is pretty particular when it comes to what we eat on holidays. That is where the idea for these roasted mushrooms came in. I actually make these fairly often and figured they would be perfect as a side dish or appetizer come the holidays.
And this recipe couldn’t be easier. We all know we don’t need any extra stress over the holidays. These mushrooms are tossed in balsamic, lemon juice, and some garlic, roasted, and then tossed with more lemon juice and parsley. I diced them, but you could keep them whole for a prettier presentation. This recipe only makes 3 cups so feel free to double or even triple it!
- 2 pounds baby bella mushrooms, washed and quartered
- 1 tablespoon avocado oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon + 1 teaspoon lemon juice, divided
- 1 teaspoon garlic powder
- ½ cup parsley, roughly chopped
- lemon zest
- Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a small bowl mix together avocado oil, balsamic, 1 tablespoon lemon juice, and garlic powder. Add mushrooms to a medium size bowl and add balsamic mixture. Mix well to combine.
- Roast for 20-25 minutes until tender. Place in a medium size bowl and add 1 teaspoon lemon juice and chopped parsley. Stir to combine. Top with lemon zest.
Are you ready for the holidays?
What is your favorite dish for Thanksgiving?