Savoury mushrooms
1
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 12 • Difficulty: Easy
This big batch of mushrooms is great to keep on hand to cut prep time on other recipes or to add a savoury touch to your next omelet or to stir into a pot of freshly steamed rice. We use them in a few recipes you can find on the WW website: The mushrooms can be refrigerated up to 5 days, or frozen up to 6 months.
Ingredients
Cooking spray
10 spray(s)
Button mushrooms
1 pound(s), halved or quartered if large
Cremini mushrooms
1 pound(s), halved or quartered if large
Portabella mushrooms
12 oz, presliced, cut in half
Fresh shiitake mushroom
8 oz, stems removed and caps halved
Garlic powder
1 tsp(s)
Kosher salt
½ tsp(s)
Fresh thyme
10 sprig(s)
Olive oil
4 tsp(s)
Instructions
1
Arrange 1 oven rack in top third of oven and another oven rack in bottom third of oven. Preheat oven to 375°. Line 2 large sheet pans with foil.
2
Divide mushrooms evenly between prepared pans. Coat mushrooms with nonstick spray and sprinkle evenly with garlic powder, salt, and pepper. Nestle 5 thyme sprigs into each pan. Roast at 375°F for 15 minutes.
3
Remove pans from oven. Carefully drain off liquid from pans. Drizzle oil evenly over pans. Stir mushrooms, and roast until lightly browned and starting to crisp, about 25 to 30 minutes. Discard thyme sprigs.
4
Serving size: 1/2 cup
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