Roasted Mushrooms and Shallots

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 15 Minutes

Nutritional 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


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


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).

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
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