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Herb-Roasted Mushrooms Recipe
Herb-Roasted Mushrooms Recipe photo by Taste of Home

Herb-Roasted Mushrooms Recipe

Read Reviews (3)
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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

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.

Directions

  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

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.

Reviews for Herb-Roasted Mushrooms(3)

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed Oct. 18, 2012

It was good, but missing a little something.

MY REVIEW
Reviewed Sep. 27, 2012

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

MY REVIEW
Reviewed Sep. 27, 2012

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

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