Eosinophilic Esophagitis Friendly Paleo Garlic-Herb-Roasted Mushrooms
Total time35 min
Prep time10 min
Cook time25 min
4.7(5)
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Learn more →Ingredients
4 servings
- 1.5 lb cremini or baby bella mushrooms, stems trimmed, halved if large
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment or leave it bare — both work.
- 2
In a large mixing bowl, toss the mushrooms with the olive oil, garlic, thyme, rosemary, salt, and pepper until evenly coated.
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