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In the kitchen with Kelley: Garlic roasted mushrooms
You may have heard this before, but it bears repeating: Mushrooms protect your body like nothing else (here are 10+ ways!). They boost your immune system like crazy but their benefits extend to every part of your body and just about every function.
So we should all be eating a lot more than we do! And there are so many to choose from…
In this particular recipe–which works well as a side dish or equally as well as a baked potato topping or an add-in for pasta sauce or soup–I used button mushrooms. But you can really substitute just about any kind–especially these three known for exceptional medicinal benefits.
Another great thing about mushrooms: they are available year-round.
Also–be sure to check out this link to make a powerful batch of mega vitamin D-infused mushrooms to use all year long in your recipes! Great to just throw in a bowl of soup or pasta.
Garlic roasted mushrooms
Author: Kelley Martin
Ingredients
- 1 pound mushrooms
- 2 tablespoons olive oil
- ¾ teaspoon crushed rosemary
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
- 3 garlic cloves, chopped
Instructions
- Preheat the oven to 450 degrees F.
- Coat a baking sheet with olive oil spray.
- In a bowl, toss the mushrooms, olive oil, rosemary, sea salt and pepper. Pour out onto the baking sheet.
- Roast the mushrooms for 10 minutes. Then add the garlic and stir to combine.
- Roast until the mushrooms are tender and starting to brown, 7 to 10 minutes.
By Kelley Martin
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