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Herb-Roasted Mushrooms

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

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 15x10x1-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.
Nutrition 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.

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Reviews

Click stars to rate
Average Rating:
  • WagnerLes
    Feb 23, 2015

    Mushrooms have no flavor and not good as leftovers.

  • tnewell
    Oct 18, 2012

    It was good, but missing a little something.

  • StumpK
    Sep 29, 2012

    No comment left

  • wieter
    Sep 27, 2012

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

  • wieter
    Sep 27, 2012

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