Oh. My. Goodness. These mushrooms have such an incredible flavor with all the fresh herbs. They were fantastic!
Large container small mushrooms (I used white button but baby portabella would be great too.)
3 cloves garlic
1/2 cup olive oil
salt and pepper
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
1/4 cup fresh parsley
1 teaspoon balsamic vinegar
In a medium sized casserole dish, pour 1/2 Cup olive oil.
Add about a teaspoon salt and a teaspoon pepper to the olive oil.
Chop up 3 garlic cloves.
Add the chopped garlic to the olive oil.
Chop up about 1 teaspoon fresh rosemary.
Add to the olive oil.
Chop up 1 teaspoon fresh thyme.
Add this to the olive oil.
Chop 1/4 Cup fresh parsley.
Add this to the olive oil and mix this all together in the cassserole dish.
Cut off the very ends of the stems where they are tough and then slice up the mushrooms.
Now place these in a 350 degree oven for 30-40 minutes.
Once you have pulled them out of the oven, add 1 teaspoon balsamic vinegar. Mix the mushrooms in the juices until well coated.
Okay, if you are a mushroom lover like I am, you are going to love these!