I hope you are all having an amazing start to the summer. I can’t believe it’s already June. I just got back from a two and a half week work trip overseas and can’t even express how happy I am to be home. I missed most of May so am looking forward to June. Summer is by far one of my favorite seasons, especially in Minneapolis. Weather tends to be pretty amazing here and this is the time of year you practically live outside. Summer is not only about spending time outdoors but it’s also about simplicity. Simple meals means more time with family in the evenings and more time to just be. These Roasted Mushrooms With Garlic, Lemon + Parsley are a super simple side dish that can be made ahead of time and eaten chilled or reheated in the oven. I make these weekly and can’t seem to get enough. Mushrooms are a great source of antioxidants and other vitamins and minerals so eat up. Enjoy!
- 2 small packs or one large pack white mushrooms
- 2 Tbsp olive oil or ghee if you consume dairy
- juice from ½ lemon
- 5 cloves of garlic
- ¼ cup Italian parsley (more or less depending on taste)
- sprinkling of sea salt to taste
- Wash mushrooms and remove entire stem. I like to just manually put the stem out as I wash them but you can cut the stem off as well.
- Place mushrooms face up in a shallow baking dish.
- Peel and finely chop garlic.
- Sprinkle garlic over the top of the mushrooms.
- Drizzle olive oil or ghee over the top. If using ghee melt first.
- Bake at 425 for 20-30 min. Stir mushrooms a few times throughout so they get fully covered in garlic and fat while baking.
- Wash and chop parsley.
- Remove from oven and squeeze lemon over the top and lightly sprinkle with sea salt.
- Toss and then sprinkle parsley over the top of mushrooms.