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

Herb-Roasted Mushrooms Recipe

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
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

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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