Roasted Mushrooms
A simple but delicious and elegant roasted mushrooms recipe that is easy to make, and it's loaded with flavor!
Servings: 4
Ingredients
- 2 pounds baby bella mushrooms cleaned and cut in half
- 3 tablespoons olive oil divided
- salt and fresh ground black pepper to taste
- 8 sprigs fresh thyme
- 1 teaspoon fresh lemon juice
- ¼ cup freshly grated parmesan cheese
- 2 tablespoons toasted pine nuts you can also use chopped almonds or cashews
- chopped fresh parsley for garnish
Instructions
- Prep. Preheat the oven to 450˚F. Lightly grease a rimmed baking sheet with cooking spray and set aside.
- Prepare the mushrooms. Toss the mushrooms with 2 tablespoons of olive oil and season them with salt and pepper. Spread the mushrooms on the baking sheet in a single layer.
- Roast. Add the sprigs of thyme over the mushrooms and roast for 12 minutes; remove from oven, stir, and carefully drain out the liquid, if any.
- Continue to cook. Put the mushrooms back in the oven and continue to roast for 8 to 10 minutes, or until all the liquid from the mushrooms has completely evaporated. Remove from the oven and discard the thyme sprigs.
- Toss with the dressing, cheese, and nuts. In a large bowl, whisk together the remaining olive oil and the lemon juice; add the roasted mushrooms and toss to coat. Stir in the parmesan cheese and nuts.
- Finish and serve. Taste for salt and pepper, and adjust accordingly. Transfer the roasted mushrooms to a serving bowl, garnish with parsley, and serve.
Nutrition
Calories: 205kcal | Carbohydrates: 12g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 5mg | Sodium: 123mg | Potassium: 1071mg | Fiber: 2g | Sugar: 4g | Vitamin A: 151IU | Vitamin C: 4mg | Calcium: 105mg | Iron: 2mg
