Italian Mushrooms
This Italian mushrooms recipe is a flavor-packed side dish or appetizer, with roasted baby portobellos tossed in zesty tomato sauce with capers and onions.
Servings: 4 servings
Ingredients
- 1 pound whole baby portobello mushrooms
- 1 tablespoon olive oil (I use STAR Olive Oil with Roasted Garlic)
- salt and fresh ground pepper to taste
- 1/2 cup tomato/pasta sauce
- 1 small yellow onion diced
- 1 tablespoon capers (I like the ones from STAR)
- 1 teaspoon fresh grated lemon rind
- 2 tablespoons chopped fresh parsley
Instructions
- Prep. Preheat the oven to 450ºF.
- Season the mushrooms. In a mixing bowl, combine mushrooms, olive oil, salt, and pepper. Toss to coat.
- Roast. Transfer the mushrooms to a rimmed baking sheet. Bake for 8 to 10 minutes, or until tender and browned.
- Make the sauce. In the meantime, combine tomato sauce, onions, capers, and lemon rind in a microwave-safe cup or bowl. Microwave on high for 30 seconds or until thoroughly heated.
- Put it all together. Remove mushrooms from oven and let stand a few minutes. Afterward, toss the mushrooms with the prepared sauce. Garnish with parsley, and serve right away.
Nutrition
Calories: 75kcal | Carbohydrates: 8g | Protein: 3g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 228mg | Potassium: 565mg | Fiber: 2g | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 6.8mg | Calcium: 16mg | Iron: 0.8mg
