Too often, I have some random vegetable hanging out in the refrigerator and I immediately assume that it is not enough to make a meal or a side dish out of. The truth is, it doesn't take much to turn a simple, plain vegetable into a crave-worthy, satisfying meal. This recipe is testament to just that! With about two cups of crimini mushrooms on hand, I whipped out a few seasonings, a fresh herb, and balsamic vinegar to create a dish that was everything I wanted and more. Mushrooms are unique in that they are incredibly absorbent and will take on whatever flavor is added to them. For this recipe, the balsamic vinegar is tart and immediately piques the taste buds while the rosemary provides an earthy freshness. Enjoy!
Recipe: Rosemary & Balsamic Baked Button Mushrooms
What You'll Need:
2 cups crimini mushrooms
2-3 sprigs fresh rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon balsamic vinegar
What to Do:
- Preheat the oven to 450F.
- Use a moistened kitchen or paper towel to rub of any dirt from the mushroom caps. Note: Do not rinse the mushrooms! They are extremely absorbent and will soak up the water, which will dilute their flavor taste. The wet towel technique works just fine.
- Place the whole mushrooms, top side down, on a baking sheet.
- Strip leaves from rosemary stems.
- Drizzle mushrooms with olive oil and season with salt, pepper, and rosemary.
- Bake for 10 to 15 minutes, or until the mushrooms have softened and are beginning to brown.
- Before serving, drizzle all the mushrooms evenly with balsamic vinegar. Enjoy!