Can you ever go wrong with mushrooms? In my humble opinion the answer is no: they are always delicious. One of my favorite ways to enjoy mushrooms is to roast them, they’re super easy to make that way & pack a lot of flavor. These honey glazed mushrooms are one of the easiest versions I make & love. They are the perfect balance of sweet & salty, are really hearty & great to enjoy as a meat substitute. I’ve discovered the trick to roasting mushrooms in a flavorful marinade is to let them sit (like you would meat) after they’re done cooking; I like to wait at least 5 minutes before I cut into them. Giving the mushrooms time to rest will help retain a lot of the flavors you pair with them, in this case they’ll retain the delicious honey flavor. Let’s get cooking!
Ingredients (makes 2 servings)
2 tablespoons honey
4 tablespoons extra virgin olive oil
1 tablespoon tamari sauce
1 teaspoon garlic powder
1 handful Italian parsley, finely chopped
3 portabello caps
Preheat oven to 375 degrees. In a bowl, whisk together the honey, olive oil, tamari sauce, garlic powder & Italian parsley. Coat the mushroom caps with the glaze, making sure you get both sides, & place on a cookie sheet. Bake for 15 minutes, remove from oven & let mushrooms rest for 5 minutes. Slice mushrooms & serve. I enjoyed mine over a massaged kale & cherry tomato salad. Buen provecho!