Ingredients

• 450 g pre-sliced baby portobello mushrooms
• 2–3 tbsp. olive oil
• 1 tbsp balsamic vinegar
• 3–5 cloves garlic, minced or pressed
• ¼ tsp dried thyme
• 1–2 pinches cayenne pepper
• ¼ tsp salt, or to taste
• ¼ tsp freshly cracked pepper, or to taste
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 200°C.
2. Rinse the mushrooms, if necessary, and set aside.
3. Combine the olive oil, balsamic vinegar, garlic, thyme, cayenne, salt and pepper in a bowl and whisk until evenly blended.
4. Toss the mushrooms in this mixture until they are evenly coated.
5. Place them into a baking dish and make sure the mushrooms are spread out in a single layer.
6. Roast the mushrooms for about 25 minutes.
7. Remove from oven, sprinkle with the parsley and serve.