Easy Herb De Provence Roasted Mushrooms

Easy Herb De Provence Roasted Mushrooms

This recipe was made on a whim as a side dish for dinner with my mom. It was our pre-Christmas dinner, since we were both traveling for the holiday, so she went to a local butcher shop and got what they recommended (a roast and some sausage prosciutto rolls), and I got to work on side dishes. 

Honestly I forget every other side dish I made because I became so obsessed with this one, vowing to make it the next time I found myself looking at a container of mushrooms in the grocery store. So I did exactly that, and was again licking my lips and filling my plate mostly with mushrooms (I said side dish, I didn't say it was the small side of the plate πŸ˜‰).

Easy Herb De Provence Roasted Mushrooms
Easy Herb De Provence Roasted Mushrooms

What makes me so happy with this recipe is it. is. so. darn. easy. Easy enough that I thought I'd make a little video to show you how to make it! I'm still super new to video making, so I needed an easy recipe to even make this possible. πŸŽ₯ Though, I'd be just as happy doing 15 takes of this recipe if it means making more mushrooms. I just love them that much. 

Easy Herb De Provence Roasted Mushrooms

Easy Herb De Provence Roasted Mushrooms

Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print This Recipe

It’s amazing how easy it is to make this dish, and how delicious the mushrooms turn out!

Serves: 4   |    Total Time:



Ingredients:

  • 20 ounces mushrooms (I used crimini)
  • 2 tablespoons herbs de provence
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions:

  1. Preheat over to 450Β°F.
  2. Wash mushrooms and spread in an even layer in a baking dish or oven-safe skillet.
  3. Cut butter into thin slices and place, evenly spaced, over mushrooms. Sprinkle with salt, pepper, and herbs de provence.
  4. Place pan in oven and bake for 25-30 minutes, until mushrooms are cooked through and juicy. Allow to cool for 10 minutes before serving. Serve hot as a side dish for chicken, over grilled red meat, or even on a bed of quinoa.