Roasted Balsamic Mushrooms (AIP/Paleo)

Roasted Balsamic Mushrooms (AIP/Paleo) are super easy to make, but they look so zhoozhy on the table. The perfect side dish for beef, chicken, or pork!

OK, you guys. This one needs to be on repeat as a side dish all year round! Firstly, it’s suuuuuuper easy to make. Secondly, it looks all fancy-like on your table. Thirdly, and most importantly, mushrooms are really, really good for your gut microbiome! In fact, Dr. Sarah Ballantyne (aka The Paleo Mom/Dr. Sarah) says they are so good for you that they should have their own food group. She goes on to say that we should eat mushrooms every day! Whoa. She must be serious about mushrooms. You can check out her article about it here.

Explore different varieties of mushrooms

I’m using plain old white mushrooms here, but I encourage you to try a bunch of different kinds. They are all slightly different in flavor and texture. Here are a few recipes to try from my site that use different varieties of mushrooms:

• Cremini mushrooms: Stuffed Cremini Mushrooms
• Portobello mushrooms: Korean Beef Zoodles
• Shiitake mushrooms: Bibimbap
• Mixed: Cream of Mushroom Soup

Luckily for me, I am a fan of the fungus. ‘Shrooms offer a lovely umami to many dishes, and their meaty texture can make them a viable meat substitute when you want to lighten up a bit. If you are not a fan, I encourage you to cozy up to these little guys for your health. You might just learn to love them! 😀

In these uncertain times, it is extra important for us to take good care of ourselves. Add mushrooms to your diet!

As always, I am wishing you great love and deep healing.

💗,

Wendi

Roasted Balsamic Mushrooms (AIP/Paleo)

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com Course: SidesCuisine: AIP, PaleoDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

10

minutes

Roasted Balsamic Mushrooms (AIP/Paleo) are super easy to make, but they look so zhoozhy on the table. The perfect side dish for beef, chicken, or pork!

Ingredients

• 16 ounces 16 whole white mushrooms

• 3 TBSP 3 extra virgin olive oil

• 2 TBSP 2 balsamic vinegar

• 3 cloves 3 garlic

• 1/2 TBSP 1/2 fresh thyme leaves*

• 1/4 tsp 1/4 sea salt

Directions

• Preheat oven to 425 degrees F. Brush or wash mushrooms as desired. Cut them in half, and set aside.
• Whisk together the rest of the ingredients in a large bowl. Toss the mushrooms in this marinade, and let sit for 5 minutes so the mushrooms can absorb the flavor.
• Arrange mushrooms flat side down on a parchment-lined or nonstick roasting sheet. Bake for 10 minutes. Serve with beef, chicken, or pork.

Notes

• * You could probably sub dried thyme, but I really prefer the texture of fresh leaves here. The dried ones are a little too crunchy…

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