Eosinophilic Esophagitis Friendly Vegan Roasted Mushrooms
Total time35 min
Prep time10 min
Cook time25 min
4.8(9)
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Learn more →Ingredients
4 servings
- 1.5 lb cremini or button mushrooms, halved (or quartered if large)
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- ½ tsp black pepper
- ¼ tsp salt
For serving
- 2 tbsp fresh parsley, roughly chopped
- 1 tbsp lemon juice
Instructions
- 1
Preheat the oven to 425°F (220°C) and position a rack in the upper third. Place a large rimmed baking sheet in the oven while it preheats.
- 2
In a large mixing bowl, toss the mushrooms with the olive oil, minced garlic, soy sauce, thyme, salt, and black pepper until evenly coated.
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