Continuing the afternoon’s theme of using the oven for maximum deliciosity (yes, it’s a word), I give you these sexy things. The smell while they were roasting is absolutely indescribable. The combination of the juices, the herbs, the garlic, the oils and vinegars, and the inherent sexiness of roasted tomatoes and mushrooms pretty much make the perfect storm of awesome in this side.
Balsamic Roasted Mushrooms with Goat Cheese
Makes 4 side servings
- 8 oz cremini mushrooms
- ½ lb grape (or cherry) tomatoes
- 4 T olive oil
- 4 T balsamic vinegar
- 4 large cloves garlic, minced
- pinch red pepper flakes
- dash sea salt and black pepper
- pinch herb of choice (I used dried oregano)
- 3 oz goat cheese (I used garlic herb goat cheese)
Combine everything except your goat cheese in your baking dish, and heat your oven to 400 (mine’s at 375, you know the deal by now). Arrange in one layer and bake for 25 mins. You’ll know it’s done when you see juices in teh bottom of the pan, and the tomatoes will be a little wilted. Turn off the heat, and remove the pan, and top with the goat cheese (put it on in shreds). Put back in the oven, and let sit for five more minutes to melt the cheese.
You can eat it by itself, on top of bread, basically, any which way you want. ^^