Meatless Monday: Roasted Mushroom Medley | chicago foodie girl


Meatless Monday: Roasted Mushroom Medley

Fun paper lanterns at Hello Sushi

Happy Monday! I hope everyone had a fantastic weekend. I had packed one that included a lovely sushi lunch and movie (Life of Pi) with Mario, a Top Chef catch-up session (sooo not happy with last week's results), Restaurant Week planning (one of my favorite weeks of the year!), and homework. Yes, actual homework. As of last week, I have assumed the dual role of instructor and student. I'm taking two online classes through my school (geography & politics). As much as it's a bummer to have to do both lesson planning and homework during the weekends, I am excited to be back in the classroom in a student capacity. I'm a big nerd/awesome like that. :-)

I came across today's Meatless Monday dish, Roasted Mushroom Medley (my first food post of the year - what took me so long?!), on Pinterest last summer. After filing it away in my to-make file, I forgot all about it until I saw the recipe make its away around again a few weeks ago. I decided it was finally the perfect weather for a hearty roasted veggie dish. While it's intended to be served as a side dish, I found that the mix actually makes a really delicious sandwich filling (similar to a sloppy joe, but with mushrooms instead of meat). This is a must try for all mushroom lovers!

Roasted Mushroom Medley

2 lbs mixed fresh mushrooms (I used button, shitake, and oyster)
1/2 cup olive oil
2 chopped garlic cloves
1 tsp chopped fresh rosemary
1 tsp chopped fresh sage
1/4 cup chopped fresh parsley
1 tsp balsamic vinegar (I used the amazing Garlic Balsamic from Herbally Yours)
Salt & pepper, to taste

1. Preheat oven to 350 degrees. Wipe the mushrooms with a damp cloth and trim stems.

2. Slice the mushrooms into 1-2 inch pieces.

3. In an ovenproof casserole dish, mix the olive oil with the garlic, herbs, and salt & pepper. Add the mushrooms and mix well - make sure all of the mushrooms are coated with the oil.

4. Bake for about 30-40 minutes, or until cooked through.

5. Remove from heat and drizzle with balsamic vinegar.



  1. dang it, I'm gonna have to like mushrooms.

  2. Your mushroom recipe literally made me drool. I'm actually still salivating a little I am going to make it tonight!

  3. Perfect meatless dish. I am maddly in love with mushrooms. I havent seen life of pie yet...but have seen Les Miseribles


© chicago foodie girl | All rights reserved.
Blogger Template Crafted by pipdig