Roasted Baby Bellas With Rosemary & Garlic

by | Updated: December 2nd, 2016 | Read time: 1 minute

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
Try these meaty-textured mushrooms as a taco filling, or toss them (cold) into a salad.

 

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

  1. Preheat oven to 325 degrees F.
  2. To make marinade, combine all ingredients (except mushrooms) in large bowl.
  3. Gently add mushrooms, making sure marinade coats all.
  4. Transfer mushrooms to a roasting pan.
  5. Bake for 25 to 30 minutes. Enjoy warm or cold.