Roasted Mushrooms with Onion, Garlic and Rosemary

Ingredients

- 15 ounces mushrooms of your choice, sliced ¼ inch thick
- 5 to 8 cloves garlic, grated
- 1/2 red onion
- 2 sprigs rosemary, divided
- 1 cup extra virgin olive oil
- 1 teaspoon red wine vinegar

Preparation
1. Preheat oven to 375 degrees F. Line a cookie sheet with foil, and place mushrooms on it. Set aside.
2. In blender, combine grated garlic, onion, 1 sprig rosemary (remove stem), red wine vinegar and olive oil. Blend until mixed, but not smooth. You should be able to see pieces of onion in the mixture.
3. Spread mixture over the sliced mushrooms and use your hands to evenly coat. Sprinkle with salt and pepper.
4. Place the other rosemary sprig across mushrooms. Fold foil over mushrooms to create an envelope and poke a few holes in the top to allow steam to escape.
4. Bake for 35 to 40 minutes. Remove rosemary sprig before serving.
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This recipe is great on its own as an appetizer. Also a tasty accompaniment to rice or pasta or a meat protein of your choice.