Bitches Be Hungry: Balsamic Rosemary Portabella Mushrooms.

Do you ever have something that you swear you hate then you try it made a certain way, & then you have to be like,
“Wait.”

Image result for wait meme

So this was me with mushrooms. Up until February of this year, you could not get me to eat a mushroom.

That all changed when I went to Italy.

Italian food has changed my life because I really like mushrooms now.

I made these balsamic rosemary portabella mushrooms to go with a steak I made. These were so good, that I couldn’t stop snacking on them while the steak was cooking!

These are so flavorful & easy to make, that they are my new go-to side dish.

 

 

1 pint of Portobella mushrooms

1 tbsp balsamic vinegar

2 tablespoons of olive oil

2 sprigs fresh thyme

2 sprigs of fresh rosemary

2 tablespoon of chopped garlic

Sea Salt & Cracked Black Pepper, to taste

 

Start by preheating the oven to 400 degrees.

Clean the portobellas thoroughly; nothing will taste worse than dirty mushrooms!

In a large bowl, add olive oil, sea salt, black pepper, thyme, rosemary, garlic, & balsamic vinegar. Mix to distribute evenly.

 

On a sheet pan, spread the mushrooms evenly & roast them in the oven for 25 minutes.

Once the mushrooms are done, salt & pepper the mushrooms once more for taste.

I drizzled a little balsamic glaze* over the mushrooms, because yum.

And there you have it! An unexpected side to bring to the next potluck.

 

Happy eating! ❤

 

 

*Quick Tip:

If you love the taste of balsamic vinegar, make a balsamic reduction to put over the mushrooms.

Combine 1 cup of balsamic vinegar, ½ cup of white sugar, 1 tablespoon of honey in a pot.  

Turn the heat on high, once it’s boiling, bring the heat down to low. Stir occasionally until it reduces to half, about 10 minutes.

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