Baby corn, baby carrots, baby bok choy—tiny vegetables have big appeal, whether you’re a kid or a grownup. If you’re a fan of portabella mushrooms, pint-sized baby bellas are sure to bring smiles to your dinner table. Also known as criminis, these cute little caps are portabellas harvested young. They have a mild, earthy flavor and meaty texture that set them apart from other fungi favorites. Try them roasted with rosemary for a hearty side dish, or tucked into a taco for a tasty meat-free filling.
Roasted Baby Bellas With Rosemary & Garlic
Ingredients
1 lb. baby bella mushrooms
1 Tbsp. fresh rosemary
1 clove garlic
2-3 Tbsp. extra virgin olive oil
Freshly ground black pepper, to taste
1 Tbsp. Dijon mustard
2-3 Tbsp. balsamic vinegar
Fresh parsley, chopped
Directions
- Preheat oven to 325 degrees F.
- To make marinade, combine all ingredients (except mushrooms) in large bowl.
- Gently add mushrooms, making sure marinade coats all.
- Transfer mushrooms to a roasting pan.
- Bake for 25 to 30 minutes. Enjoy warm or cold.