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Roasted Mushrooms and Shallots

Prep time 15 mins
Cook time 15 mins
Yield 2 cups (serving size: 1/3 cup)

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 4 garlic cloves, minced
  • 1 (8-ounce) package baby portobello mushrooms, quartered
  • 1 (3.5-ounce) package shiitake mushrooms, stems removed and quartered
  • 2 (3-ounce) packages small shallots, peeled and quartered lengthwise
  • Cooking spray

Nutrition Information

  • calories 55
  • caloriesfromfat 0.0 %
  • fat 2.5 g
  • satfat 0.3 g
  • monofat 1.8 g
  • polyfat 0.3 g
  • protein 2 g
  • carbohydrate 6.4 g
  • fiber 1.2 g
  • cholesterol 0.0 mg
  • iron 0.7 mg
  • sodium 105 mg
  • calcium 15 mg

How to Make It

  1. Preheat oven to 450°.

  2. Combine first 4 ingredients in a large bowl. Add mushrooms and shallots; toss to coat. Spread mushroom mixture in a single layer in a jelly-roll pan coated with cooking spray.

  3. Bake at 450° for 15 minutes (do not stir).

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