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Roasted Mushrooms and Shallots

Roasted Mushrooms and Shallots

Oxmoor House MARCH 2010

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

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).

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
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Roasted Mushrooms and Shallots recipe

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