This recipe was made on a whim as a side dish for dinner with my mom. It was our pre-Christmas dinner, since we were both traveling for the holiday, so she went to a local butcher shop and got what they recommended (a roast and some sausage prosciutto rolls), and I got to work on side dishes.

Honestly I forget every other side dish I made because I became so obsessed with this one, vowing to make it the next time I found myself looking at a container of mushrooms in the grocery store. So I did exactly that, and was again licking my lips and filling my plate mostly with mushrooms.

I'm super new to video making, but trying my hand with this recipe (it’s an easy place to start!).

Easy Herb De Provence Roasted Mushrooms

Paleo, Primal, Gluten-Free, Grain-Free | Caitlin Sherwood

It’s amazing how easy it is to make this dish, and how delicious the mushrooms turn out!

Serves: 4 | Total Time: 30 minutes

Ingredients:

20 ounces mushrooms (I used crimini)
2 tablespoons herbs de provence
2 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Directions:

Preheat over to 450°F.
Wash mushrooms and spread in an even layer in a baking dish or oven-safe skillet.
Cut butter into thin slices and place, evenly spaced, over mushrooms. Sprinkle with salt, pepper, and herbs de provence.
Place pan in oven and bake for 25-30 minutes, until mushrooms are cooked through and juicy. Allow to cool for 10 minutes before serving. Serve hot as a side dish for chicken, over grilled red meat, or even on a bed of quinoa.

Featured