During those time running becomes more a mental thing than a physical one.
And over years I’ve learned that the best thing I can do is to distract myself — instead of focusing on why I can’t run.
Other things I do to distract myself is to plan out my meals and grocery or think about a new recipe I really want to try.
Okay, I think a lot about food. That’s why I run a food blog, duh!
Saturday afternoon, as I was struggling to complete my 15k training, I started thinking about mushrooms, Parmesan cheese, garlic, lemon, thyme, and how good they are together.
It worked: the thought of roasted mushroom deliciousness gave me the extra push needed to keep going.
By the time I got home my mind was set; I had to make these Easy Baked Parmesan Mushrooms.
Garlic goes with everything, right? So does Parmesan and thyme and lemon.
Imagine the four, together with mushrooms.
I mean, do I even need to talk about it?
You know what’s even better about this recipe? How easy it is to make and it also requires very little clean-up.
A little bit of chopping and stirring, then pop ‘em in the oven for 15 minutes and voilà pure mushroom awesomeness.
You need this. Now.
Easy Baked Parmesan Mushrooms Print this recipe!
Barely adapted from DamnDelicious
Serves 4 as a side
1 lb / 453 gr white button (or cremini) mushrooms, sliced
3 tablespoons olive oil
Juice of 1 lemon
Zest of 1 lemon
2 garlic cloves, minced
2 teaspoons dried thyme
4 tablespoons grated Parmesan cheese
½ teaspoon fine grain salt
Ground black pepper to taste
Preheat oven to 375°F (190°C) and place a rack in the middle.
Lightly grease a baking sheet with olive oil.
Place mushrooms in a single layer onto the prepared baking sheet.
Sprinkle with olive oil, lemon juice, lemon zest, garlic, thyme, and Parmesan.
Season with salt and pepper (if using). Gently toss to combine.
Bake for 12-15 minutes, or until browned and tender, tossing occasionally.
One serving 132 calories, 12 grams of fat, 4 grams of carbs, and 5 grams of protein.