Recipe/ Sides/ Vegetarian

Toasted ‘Shrooms

Good morning my lovely muffin tops!
Mushrooms in a Bowl
…why does that not sound as sweet as I’d hoped? I really do promise I’m not calling you all fat. Muffin tops are always peoples favorite part of the muffin, right? You’re MY favorite part of the muffin! Or at least, my favorite part of this blog.
Totally dug myself out of that hole.
I promise I’m not stoned. Not that the above intro and title would lead you to believe that. Aye. 
I know mushrooms are a tricky one. But I love em. I love em! The edible kind – not the kind that get you high. Why am I talking so much about drugs here? 
I promise. I’m not toasted. But these mushrooms were – well, more roasted. And they were fantastic. A very simple side dish when you’re in a hurry. And they look pretty. And who doesn’t need a little more pretty in their life? 
P.s. if you don’t like mushrooms, you will hate this post. Or at least this recipe. My sincere apologies. If that’s the case, check this out instead. It’s hilarious.

Toasted Shrooms



Yield 4 servings


  • 2 Lbs Misc. Mushrooms (I used button but Shiitake, Portobella, Oyster, Lobster, etc... would work as well), rubbed clean and roughly chopped.
  • 4 Cloves of Garlic, roughly chopped.
  • 2 Shallots, thinly sliced.
  • Zest of 1 Lemon.
  • Small Handful of Flat-Leaf Italian Parsley, roughly chopped.
  • Extra Virgin Olive Oil.
  • Good Quality Balsamic Vinegar.
  • Coarse Sea Salt & Fresh Cracked Black Pepper.
  • 1 Tsp Dried Chili Flakes (optional).


  1. Pre-heat your oven to 425 degrees F.
  2. Throw all of the above, save for the parsley into a baking pan. Use a good glug or two of oil and more vinegar than you think you should. Season well with S & P.
  3. Toss well to combine.
  4. Place in oven and roast for 20 minutes, shaking the pan half way through.
  5. Remove from the oven, toss with the parsley and serve.
  6. Eat.


Want some free shit? How about 10 fabulous containers of preserved savory treats? A personalized apron or kitchen towels? And a very limited edition of my first cookbook ever? ….I thought so.


  • suzyhomemaker
    October 26, 2012 at 1:46 PM

    My favorite part of this post (besides the awesome recipe) the amount of oil. A glug. That is my kind of measuring!

    • Kristy Lynn
      October 28, 2012 at 4:52 PM

      haha – sometimes specifics aren’t too specific, i guess.

  • Madeline Grace
    October 26, 2012 at 3:58 PM

    I am so trying this for dinner this weekend! I love mushrooms, not the drug kind obviously. <3

    • Kristy Lynn
      October 28, 2012 at 4:52 PM

      let me know how it works out for you Madeline!

  • Lauren @ Gourmet Veggie Mama
    October 26, 2012 at 4:57 PM

    Yum! I love mushrooms, so I am totally down with this.

    • Kristy Lynn
      October 28, 2012 at 4:52 PM

      glad we’re on the same side Lauren. The mushroom side.

    October 28, 2012 at 5:37 PM

    Ha! Muffintop yourself, lol. Those mushrooms look great.

    • Kristy Lynn
      October 28, 2012 at 10:19 PM

      i know, right? gym time it is, then.

    October 28, 2012 at 5:45 PM

    These look wonderful. I will definitely try these, AND since the kids won’t touch mushrooms, there will be plenty for the adults. 🙂

    • Kristy Lynn
      October 28, 2012 at 10:20 PM

      silly children 😉

  • Meghan@CleanEatsFastFeets
    October 29, 2012 at 10:48 PM

    I’m not a huge cooked mushroom fan, but I would actually try these. I’m not sure how you make brown cooked mushrooms look good, but you my friend have succeeded. These look delicious. I’d be willing to forego my no cooked mushroom rule, bearing in mind, I did make this rule at least 15 years ago. It’s possible my tastes may have changed since then.

    • Kristy Lynn
      October 30, 2012 at 11:41 PM

      haha, why thank you darling!

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