Ingredients
Units
Scale
- 1–pound Baby Bella mushrooms, aka Cremini
- 2 Tbsps canola or grapeseed oil
- 2–3 garlic cloves, smashed
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 425˚F. Line a large-rimmed baking sheet with parchment paper for easy clean-up. The mushrooms will release a lot of juices while roasting, so make sure to use a rimmed sheet.
- Wipe the mushrooms clean with a paper towel. Quarter the large mushrooms, halve the medium mushrooms, and leave the small mushrooms whole. Place them on to the prepared baking sheet along with the garlic.
- Drizzle the canola (or grapeseed oil) over them and sprinkle the black pepper on top. Toss until the mushrooms are evenly coated in oil.
- Roast until the mushrooms are tender, about 15-18 minutes, tossing halfway.
Notes
*Add 1 Tbsp fresh herbs – chives, parsley, thyme – or 1 tsp dried herbs.
*You can add 1 Tbsp balsamic vinegar at the end as well – depends on what dishes you’ll be adding it to!
*I didn’t add any salt as I’m used to not adding any/much to my food. Add a pinch if you like & even up to ¼ tsp more black pepper if you want it a bit spicier.
- Prep Time: 5
- Cook Time: 18
- Category: Side Dishes