Roasted Garlic Mushrooms

A Few Words…

When September rolls around there’s alot of emotions running through everyone’s mind. Summer’s over, back to school and the Jewish Holidays are around the corner!

I’ve had lots of requests to post recipes and tips for the upcoming holidays. This side dish is a no brainer. So easy and it can be made ahead of time and reheated when needed. As a matter of fact, I made it the other day when I had friends over for dinner!!

It’s a perfect side dish for anytime!

As always, I’d love to hear from you!
Please feel free to share your side dish ideas and tips in the comments below:)

Roasted Garlic Mushrooms

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  • 2 pounds whole mushrooms, stems on
  • 1 tbs. olive oil
  • 3 tbs. balsamic vinegar
  • 2 tbs. low sodium tamari
  • 3 cloves garlic, minced
  • Salt and pepper to taste

In a small bowl mix together the olive oil, balsamic vinegar, tamari, minced garlic and salt and pepper.

Put the cleaned mushrooms in a large plastic baggie, add the marinade and put in the fridge for at least an hour.

Preheat the oven to 400°F and line a large baking sheet with parchment paper. Place the mushrooms in a single layer on the baking sheet and roast for 20-25 minutes, toss half way through.