Mushrooms are fantastic any old way, but roasted mushrooms are absolutely heavenly. Toss them with lemon juice and basil for a bright, healthy side dish.
Summertime just isn’t the same without fresh basil. We may not have a garden this year (townhouse living this summer), but you can be sure that there’s a big ol’ basil plant sitting on our kitchen windowsill. I have taken to rubbing a leaf between my thumb and forefinger every time I pass the plant, just to fill the room with the bright scent. If someone sold a basil-scented perfume, I would be the first in line!
It’s difficult to come up with a recipe that isn’t enhanced with a dose of the fresh, fragrant leaves. Thread basil leaves onto appetizer skewers, mix them into a creamy dressing or even incorporate them into a make-ahead egg cup. That’s just the tip of the iceberg.
Of course, this recipe isn’t just about the basil. The fresh herb is fighting with the roasted mushrooms for top billing and it’s tough to decide which one wins out. When I first roasted mushrooms (recipe here), I started to wonder why I cook and eat mushrooms any other way. Golden brown, tender and absolutely heavenly, they’re fantastic sprinkled on salads, topping a steak or enjoyed on their own.
I served a portion of these on top of a salad with leftover grilled chicken, then proceeded to eat the rest of the mushrooms. I just couldn’t help myself.
Other healthy recipes with basil:
Cookin’ Canuck’s Roasted Potato Green Bean Salad with Basil Buttermilk Dressing
Cookin’ Canuck’s Lemon Quinoa with Artichokes, Roasted Peppers & Basil
Wholesomelicious’ Slow Cooker Lemon Basil Ratatouille
Sprinkle of Vanilla Sugar’s 30 Minute Thai Basil Chicken & Coconut Cauliflower Rice
Averie Cooks’ Balsamic Chicken Caprese Salad
Lemon Basil Roasted Mushrooms Recipe
- Cut large mushrooms into quarters, medium sized mushroom in half and leave small mushrooms whole.
- In a bowl, toss the mushrooms with olive, salt and pepper. Transfer to the prepared baking sheet.
- Roasted the mushrooms for 10 minutes. Add the garlic and stir to combine.
- Roast until the mushrooms are tender and starting to brown, 7 to 10 minutes.
- Transfer to a bowl, and toss with the lemon juice, parsley and basil. Serve.
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