Herb-Roasted Mushrooms Recipe

Herb-Roasted Mushrooms Recipe photo by Taste of Home

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My husband grows herbs, and we use whatever’s in season. Our favorite blend is oregano, rosemary and basil, but we suggest trying parsley, dill and mint, too. — Jennifer Larison, Tucson, Arizona

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Diabetic Friendly

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Herb-Roasted Mushrooms Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

Ingredients

1/2 pound medium fresh mushrooms
1/2 pound baby portobello mushrooms
5 ounces fresh shiitake mushrooms, stems removed
2 tablespoons olive oil
2 tablespoons minced fresh basil
1 tablespoon minced fresh oregano
1 tablespoon minced fresh rosemary
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons balsamic vinegar

Directions

Cut mushrooms into quarters; place in a large bowl. Add oil, herbs, salt and pepper; toss to combine. Place on two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray.
Bake, uncovered, at 425° for 9-11 minutes or until tender. Transfer to a bowl. Drizzle with vinegar; toss to coat. Yield: 4 servings.

Nutritional Facts 3/4 cup equals 104 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 154 mg sodium, 8 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

Originally published as Herbed-Roasted Mushrooms in Taste of Home October/November 2012, p70