Use a moistened kitchen or paper towel to rub of any dirt from
the mushroom caps (Note- Do not rinse the mushrooms! They
are extremely absorbent and will soak up the water, which will
dilute their flavor taste. The wet towel technique works just fine).
Place the whole mushrooms, top side down, on a baking sheet.
Strip leaves from rosemary stems.
Drizzle mushrooms with olive oil and season with salt, pepper, and
rosemary.
Bake for 10 to 15 minutes, or until the mushrooms have softened
and are beginning to brown.
Before serving, drizzle all the mushrooms evenly with balsamic
vinegar. Enjoy!
Originally Submitted
5/14/2013
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