Vegan A La Mode by Emma: Cumin-Balsamic Roasted Mushrooms



Cumin Balsamic Roasted Mushrooms

It is the season for mushrooms from morels to cremini. The Farmer’s markets now feature an assortment to roast and caramelize.  This tasty preparation will go well whether done on your BBQ for a summer party or roasted in your oven.  The roasted mushrooms make a perfect topper to bruschetta or any anti-pasto salad dish.  Mushrooms belong to the fungi kingdom and are plentiful with nutrients. I love using mushrooms as a meat substitute because of their rich taste.

Health Note: Immunity: Selenium has also been found to improve immune response to infection by stimulating production of killer T-cells. The beta-glucan fibers found in the cell walls of mushrooms stimulate the immune system to fight cancer cells and prevent tumors from forming. Dietary fiber plays an important role in weight management by functioning as a “bulking agent” in the digestive system. Mushrooms contain two types of dietary fibers in their cell walls: beta-glucans and chitin which increase satiety and reduce appetite, making you feel fuller longer and thereby lowering your overall calorie intake.


4 cloves garlic minced

1 tsp cumin seeds, toasted or ground

1/2 tsp ancho chile powder

1/4 tsp black pepper ground

3 tbsp balsamic vinegar

3 tbsp tamari

2 tbsp olive oil

16 ounces cremini or button mushrooms

Directions: Preheat broiler or BBQ. In a bowl mix all of the ingredients into a marinade.  Thinly slice mushrooms and marinate at least 15 minutes or in fridge overnight. Place mushrooms on baking sheet or foil lined sheet and roast 5-7 minutes.

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