Rosemary Roasted Mushrooms

Roasted mushrooms rosemary

Here’s a delicious roasted mushroom appetizer that can also be used as a first course for almost any kind of meal. Use any kind of mushroom you like, or a combination of two or three.

Serves: 6 to 8

  • 1 1/2 to 2 pounds mushrooms (white, cremini, shiitake, oyster mushrooms, or a combination)
  • 2 tablespoons olive oil
  • 1 to 2 cloves garlic, minced
  • 2 tablespoons reduced-sodium soy sauce or teriyaki sauce, more or less to taste
  • 1 to 2 sprigs worth of fresh rosemary leaves
  • Salt and freshly ground pepper to taste
  • Baby arugula or baby spinach for serving
  • Crispbreads or warm pita wedges for serving

Preheat the oven to 350 degrees F.

Clean the mushrooms. Trim away any gnarled stems (and completely stem shiitakes, if using. Cut large mushrooms into quarters, medium ones in half.

Combine in a mixing bowl with the remaining ingredients and toss together. Bake, uncovered, for 30 minutes or until nicely wilted and starting to brown.

Transfer to a serving platter over a bed of arugula or baby spinach, if you’d like. and serve with crispbreads or warm pita wedges.

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4 comments on “Rosemary Roasted Mushrooms

  1. Nava Post author

    Hi Louise, we’re in the process of creating photos for each and every recipe on the site, a process that will take a bit. As you can see from the directions, the mushrooms are all tossed together, so they’re not stuffed. This is really easy, and good. I hope you’ll give it a try. And hopefully there will be a photo connected with this recipe very soon!

  2. Lynn

    I made these for our Christmas dinner. They were gobbled up in seconds. I thought my guests were going to lick the platter clean! Thanks for this great, extremely easy recipe. Yum!

  3. Nava Post author

    Thank you, Lynn. I do hope to get a photo of these up at some point; I haven’t made this in ages. Thanks for the reminder!

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