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Healthy Roasted Mushroom Recipes Bursting With Flavor


Many foodies prefer roasting mushrooms with other vegetables. Roasting brings out mushrooms' natural nuttiness, kicking up the flavors of other vegetables in the mix. Here are some great roasted mushroom recipes that your family will surely love!

To make it easier to take off roasted vegetables from the baking sheet after roasting, use a silicone baking mat. Made from high quality materials, Ludy's Kitchen baking mats will help you make delicious meals for the whole family for generations!



Roasted Vegetable Pasta Primavera (Simply Scratch)

Roasted Vegetable Pasta Primavera roasted1

"it’s literally spring in a bowl. How can you not want to jump on it? It’s true; I do love my vegetables… probably more than fruit. And when I do vegetables… I go big or go home. But since my “job” requires me to be home, I just go BIG."


  • 4 tablespoons, plus 1 teaspoon Olive Oil, divided
  • 2 medium Shallots, sliced
  • 4 cloves Fresh Garlic, minced
  • 2 medium Carrots, peeled and sliced into thin half-moons
  • 1 bunch Broccoli, trimmed into florets
  • 8 ounces Crimini Mushrooms, quartered
  • 6 Asparagus Spears, trimmed into 1 inch pieces
  • 1 small Yellow Squash, halved and cut into half-moons
  • 1 small Zucchini, halved and cut into half-moons
  • 1/2 pint of Cherry and Grape Mixed Tomatoes, halved
  • 1/2 Red Bell Pepper, diced
  • 1 cup frozen Petite Peas, thawed
  • 1/2 cup Freshly Grated Parmesan {more or less to taste}, plus more for serving
  • 1 tablespoon Italian Seasoning
  • 1/4 teaspoon Crushed Red Pepper Flakes
  • Kosher Salt and Black Pepper, to taste
  • 1 13.5 ounce box Dreamfields Spaghetti Noodles plus 1/2 cup reserved pasta water
  • 1/3 cup Pine Nuts, toasted

Roasted Vegetable Pasta Primavera via

via Roasted Pasta Primavera (Simply Scratch)


Easy Oven-Roasted Summer Vegetables (The Kitchen is my Playground)

"When it comes to vegetables, there's not much easier ... or more delicious, for that matter ... than a big ol' pan of roasted mixed vegetables."


  • 1 medium-sized zucchini, cut in 1-inch chunks
  • 1 medium-sized yellow summer squash, cut in 1-inch chunks
  • 1/2 lb. asparagus, tough ends removed & cut in 2-inch lengths
  • 2 sweet bell peppers (red, yellow, or orange), cut in 1-inch chunks
  • 12 oz. fresh mushrooms, halved (small ones can be left whole)
  • 1 large onion, sliced vertically into chunks
  • 1 c. baby carrots, halved lengthwise
  • 1/4 c. extra-virgin olive oil
  • sea salt, to taste

via Easy Oven-Roasted Summer Vegetables (The Kitchen is my Playground)


Whole Wheat Orecchiette Pasta Salad with Roasted Asparagus, Red Bell Pepper, and Mushrooms (Kalyn's Kitchen)

"This Whole Wheat Pasta Salad with Roasted Asparagus, Red Bell Pepper, and Mushrooms has wonderful flavors from roasting the vegetables, and then I added this fun pasta shape, sliced green onion, chopped parsley, kicked-up Italian dressing and coarsely grated Parmesan to make a truly fantastic salad."


  • 1 lb. asparagus, trimmed and cut into 1 inch pieces
  • 12 oz. brown Crimini mushrooms, cut into thick half in slices
  • 1 large red bell pepper, cut into thick strips about 1 inch long
  • 2 T olive oil
  • salt and fresh ground black pepper to taste (for seasoning roasted vegetables)
  • 1/2 lb. whole wheat Orecchiette pasta (or use any smallish whole wheat pasta shape)
  • salt, for pasta cooking water 
  • 1/2 cup thickly sliced green onion
  • 1/4 cup coarsely chopped parsley
  • 1/4 cup freshly ground Parmesan

via Whole Wheat Orecchiette Pasta Salad with Roasted Asparagus, Red Bell Pepper, and Mushrooms (Kalyn's Kitchen)

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