Roasted Italian Mushrooms

These Roasted Italian Mushrooms are perfectly seasoned baby bellas for a wonderful, healthy addition to any meal.

 

Having easy, healthy additions to compliment a meal is fun to me.  I include mushrooms in many of my roasted veggies when I do them in bulk for meal prepping.

But this week, I just wanted to top my simple baked chicken with simple mushrooms with a side of sautéed spinach and sweet potatoes.  So these roasted italian mushrooms were born.

I had thought of sprinkling a little balsamic vinegar on them to add even more bang.;I think I will try that next time too.

Just combine a few staple ingredients and sprinkle on top of your quartered mushrooms.  Bake for a few minutes and you have this delicious new addition.

INGREDIENTS

1 pound baby bellas or white button mushrooms

2 tablespoons water

1⁄4 cup dried Italian-style breadcrumbs or gluten free breadcrumbs

2 clove garlic, minced

2 tablespoons Parmigiano Reggiano cheese, grated

1⁄4 teaspoon thyme (fresh or dried)

2 tablespoons Italian parsley, minced

Black pepper to taste

Coconut or olive oil spray

DIRECTIONS

Preheat oven to 350 degrees.

Slice off the bottom of the stems.

Use a moist paper towel to gently remove any dirt from the mushrooms.

Slice the mushrooms in quarters.

Combine ingredients, breadcrumbs through pepper, in a small bowl.

Sprinkle water in the bottom of a 13 x 9 glass baking dish then place mushrooms in a single layer on top of the water.

Sprinkle mixture evenly on top of the mushrooms.

Spray the top evenly with oil spray.

Bake uncovered for approximately 20 minutes or until golden brown.

Serve warm.

ENJOY!

 

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