Roasted Mushrooms and Shallots
Yield: 2 cups (serving size: 1/3 cup)
Recipe from
More From Oxmoor House
Recipe Time
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Prep Time:
Nutritional Information
Amount per serving
- Calories: 55
- Calories from fat: 0.0%
- Fat: 2.5g
- Saturated fat: 0.3g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 0.3g
- Protein: 2g
- Carbohydrate: 6.4g
- Fiber: 1.2g
- Cholesterol: 0.0mg
- Iron: 0.7mg
- Sodium: 105mg
- Calcium: 15mg
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
Preparation
- 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).
Roasted Mushrooms and Shallots Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium, Meatless
- PUBLICATION: Oxmoor House
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