If you are anything like me, then you are usually lacking some inspiration when it comes to side dishes. Whilst a simple green salad or plain broccoli are great, they do get a little bit boring, so I am going to be sharing lots more side dishes with you all. Although mushrooms are not the most interesting thing to eat when they are plain, they take on the flavour of herbs really well and make a great side dish, so don’t overlook them.
If you want to be kept up to date on more delicious and healthy recipes like this, then please subscribe to the blog mailing list (it takes 30 seconds) and you will get sent the new recipes straight to your inbox. Your email address won’t be passed on to anyone and you will never be spammed. Click here to sign up 🙂
I also love mushrooms because of their meaty texture. When I was a vegetarian, they made up a huge part of my diet and that was great for my meat eating husband too. Mushrooms are one of the cheaper vegetables too.
Ingredients – Serves 2:
– 500g/5 cups fresh mushrooms (I used a mixture of mini portobello and chestnuts)
– 2 tbsp fresh lemon juice
– 1 tbsp balsamic vinegar
– 2 cloves of garlic, crushed
– 4 tbsp fresh parsley, chopped
– A pinch of sea salt and black pepper
1) Halve the mushrooms and put in a baking dish and put in a preheated oven at 200C/390F for 15 minutes. Take out of the oven and pour away the liquid.
2) Add the rest of the ingredients to the mushrooms and stir well and put back in the oven for 10 minutes.
What is your favourite way to cook mushrooms? Leave a comment below.
Nutritional Information – per person:
Get the RSS feed here
Want to make sure you never miss a Hungry Healthy Happy post? Make sure you have subscribed by clicking here.