Eosinophilic Esophagitis Friendly Paleo Crispy Rosemary Herb-Roasted Mushrooms
Total time35 min
Prep time10 min
Cook time25 min
4.9(26)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1.5 lb cremini mushrooms, halved (or quartered if large)
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 2 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme leaves
- ¾ tsp kosher salt
- ¼ tsp black pepper
For serving
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C) and position a rack in the upper third. Place a large sheet pan in the oven while it preheats — a hot pan helps the mushrooms sear rather than steam.
- 2
Pat the mushrooms dry with paper towels, then add them to a large mixing bowl. Drizzle with the olive oil and toss to coat evenly. Add the garlic, rosemary, thyme, salt, and black pepper and toss again until the mushrooms are well coated.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!