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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My husband grows herbs, and we use whateverâs in season. Our favorite blend is oregano, rosemary and basil, but we suggest trying parsley, dill and mint, too. Ingredients:
1/2 pound medium fresh mushrooms |
1/2 pound baby portobello mushrooms |
5 ounces fresh shiitake mushrooms, stems removed |
2 tablespoons olive oil |
2 tablespoons minced fresh basil |
1 tablespoon minced fresh oregano |
1 tablespoon minced fresh rosemary |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons balsamic vinegar |
Directions:
1. Cut mushrooms into quarters; place in a large bowl. Add oil, herbs, salt and pepper; toss to combine. Place on two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray.
2. Bake, uncovered, at 425° for 9-11 minutes or until tender. Transfer to a bowl. Drizzle with vinegar; toss to coat. Yield: 4 servings.
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