Roasted Mushroom Sheet Pan Soup Recipes

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ROASTED MUSHROOM SOUP



Roasted Mushroom Soup image

This is a mushroom lover's dream! As the cold weather rolls in, we'll all be craving simple warm soups. This one is easy and delicious! If making this for a family, I suggest doubling the recipe, as it disappears fast!

Provided by Coffeecrazed

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 13

1 (8 ounce) package fresh mushrooms, halved
1 clove garlic, minced
1 teaspoon rosemary
¼ teaspoon salt
3 tablespoons olive oil
2 tablespoons butter
2 onions, sliced
2 cloves garlic, minced
1 teaspoon chopped fresh thyme
½ cup heavy cream, divided
1 (14.5 ounce) can chicken broth
½ cup milk
¼ teaspoon ground black pepper

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Mix the mushrooms, 1 minced clove garlic, rosemary, and salt together in a bowl. Drizzle the olive oil over the mushroom mixture, and toss to coat evenly; transfer to a baking sheet.
  • Roast the mushrooms in the preheated oven until golden brown, about 15 minutes.
  • Melt the butter in a large saucepan over medium heat. Stir the onions, 2 minced cloves garlic, and the thyme into the melted butter; cook and stir until the onions are completely soft, 7 to 10 minutes.
  • Combine the mushroom mixture and the onion mixture in the bowl of a blender or food processor with about half of the heavy cream; blend on low until combined yet slightly chunky. Return the blended mixture to the stockpot. Stir the remaining heavy cream, the chicken broth, milk, and black pepper through the blended mixture; bring the resulting soup to a simmer, and cook until the flavors are thoroughly combined, at least 15 minutes.

Nutrition Facts : Calories 303.5 calories, Carbohydrate 10.6 g, Cholesterol 60.7 mg, Fat 28 g, Fiber 1.6 g, Protein 4.6 g, SaturatedFat 12.3 g, Sodium 650.7 mg, Sugar 5.2 g

SHEET-PAN ROASTED MUSHROOMS AND SPINACH



Sheet-Pan Roasted Mushrooms and Spinach image

If you love to cook but don't always feel like cooking, this minimalist recipe is the recipe for you. Great with just about any protein - salmon, steak, chicken or even eggs, wrapped into an omelet - it comes together in under a half-hour, and develops loads of character from its time spent in the oven. While this versatile vegan side pairs well with protein, it's also great over rice or noodles.

Provided by Millie Peartree

Categories     weekday, vegetables, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 pound cremini mushrooms (or any combination of mushrooms you like), trimmed and sliced
3 small shallots, peeled and sliced
4 garlic cloves, peeled and chopped
2 tablespoons olive oil, plus more as needed
Kosher salt and black pepper
2 (5-ounce) containers baby spinach

Steps:

  • Heat oven to 425 degrees. On a rimmed baking sheet, toss together mushrooms, shallots, garlic and 2 tablespoons olive oil. Season with salt and pepper and spread in an even layer. Roast until golden brown, about 15 to 20 minutes.
  • Add spinach to the sheet pan, toss with mushrooms, and roast until wilted, about 5 minutes, turning once after 2 or 3 minutes and drizzling with a bit of olive oil if the mixture seems dry. Taste, and adjust seasoning. Serve hot or at room temperature.

SHEET-PAN MUSHROOM PARMIGIANA



Sheet-Pan Mushroom Parmigiana image

This smart weeknight dinner offers all the comforting flavors of a classic Parmigiana, but with minimal work. Earthy portobello mushrooms are used here, offering a perfect cradle for the red sauce and creamy mozzarella. Use good quality store-bought marinara sauce (vodka, arrabiata or amatriciana), a much-underrated pantry item that can turn around a meal quickly. This flexible recipe can be scaled up or down without too much fuss. It accounts for two portobello mushrooms per person, but if you're serving them with pasta or a salad, you could reduce to one each. The basil-scented bread crumbs finish the mushrooms with a lovely, herbaceous crunch. Extra bread crumbs keep well in an airtight container and are wonderful for topping pasta, salads, soups and roasted vegetables. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Hetty McKinnon

Time 30m

Yield 4 servings

Number Of Ingredients 9

10 ounces cherry or grape tomatoes, halved (1 pint)
2 garlic cloves, finely chopped
Extra-virgin olive oil
Kosher salt and black pepper
8 portobello mushrooms, stems removed
3 cups store-bought or homemade marinara sauce
3 cups (12 ounces) shredded low-moisture mozzarella
1 cup panko bread crumbs
1/2 cup (1/2 ounce) basil leaves, finely chopped, plus more leaves for topping

Steps:

  • Heat oven to 425 degrees. Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat the tomatoes.
  • To the sheet pan, add the mushroom caps in between the tomatoes, gill side up, and drizzle each generously with olive oil. (Don't skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden.
  • Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of olive oil and add the bread crumbs, basil and 1/2 teaspoon of salt. Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar.
  • To serve, transfer mushrooms to serving plates, along with a few of the roasted cherry tomatoes. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.

ROASTED MUSHROOM SHEET PAN SOUP



Roasted Mushroom Sheet Pan Soup image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 8

24 ounces cremini mushrooms, stems removed
1 large shallot, quartered
2 tablespoons olive oil
1/2 teaspoon dried thyme
1/4 teaspoon kosher salt, plus additional as needed
16 ounces chicken broth
One 8-ounce container sour cream
Ground black pepper

Steps:

  • Preheat the oven to 400 degrees F. Line a rimmed sheet pan with parchment paper.
  • Place the mushrooms, shallots, oil, thyme and salt in a bowl. Toss to coat the vegetables evenly. Spread the mixture evenly on the lined sheet pan.
  • Bake until the shallots are lightly browned, about 35 minutes. Allow to cool slightly. Place half the cooked mushroom mixture in a blender using tongs and add half the chicken broth and sour cream. Blitz until smooth and transfer to a large soup pot. Repeat with the remaining mushroom mixture, broth and sour cream.
  • To serve immediately, warm the soup through and season with salt and pepper to taste.
  • To freeze, divide the soup evenly among four 16-ounce mason jars. Leave at least 1 inch of space at the top of each jar to prevent cracking. Screw on lids and freeze. To serve, place jars in a saucepan filled with cold water over medium heat until warm. Or, place a frozen jar in your lunchbox and reheat in the microwave for an on-the-go lunch.

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