Herb-Roasted Mushrooms Recipe

2.5 4 3
Herb-Roasted Mushrooms Recipe
Herb-Roasted Mushrooms Recipe photo by Taste of Home
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Herb-Roasted Mushrooms Recipe

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2.5 4 3
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

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

  • 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
  1. 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.
  2. Bake, uncovered, at 425° for 9-11 minutes or until tender. Transfer to a bowl. Drizzle with vinegar; toss to coat. Yield: 4 servings.
Originally published as Herbed-Roasted Mushrooms in Taste of Home October/November 2012 , p70

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Reviews forHerb-Roasted Mushrooms

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WagnerLes User ID: 1893875 221178
Reviewed Feb. 23, 2015

"Mushrooms have no flavor and not good as leftovers."

MY REVIEW
tnewell User ID: 4626032 110950
Reviewed Oct. 18, 2012

"It was good, but missing a little something."

MY REVIEW
wieter User ID: 4183741 110949
Reviewed Sep. 27, 2012

"This was ok to eat once. I don't think I will be making it again."

MY REVIEW
wieter User ID: 4183741 132091
Reviewed Sep. 27, 2012

"This was ok to eat once. I don't think I will be making it again."

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