Mushroom “peanuts” revisited
1
Points®
Total time: 9 min • Prep: 6 min • Cook: 3 min • Serves: 8 • Difficulty: Easy
Once upon a time, Weight Watchers members who craved nuts were encouraged to make so-called Roast Peanuts by spreading canned mushrooms on a baking sheet and baking them for an hour in a slow oven. But we gave that recipe an update: broiling our mushrooms and flavoring them with garlic and herbs, and the results were addictive. You can experiment by swapping in your favorite herbs and spices to create endless flavor combinations for this quick and easy recipe. Eat them hot out of the oven as a snack or toss them with pasta or grain salads. They’re also delicious layered in sandwiches or as a pizza topping.
Ingredients
Mushroom caps
7 cup(s), sliced
Olive oil
2 Tbsp
Less sodium soy sauce
2 tsp
Rosemary
1 Tbsp, or thyme chopped, or 1 teaspoon dried
Garlic
1 clove(s), minced
Black pepper
⅛ tsp, freshly ground, or to taste
Instructions
1
Preheat the broiler.
2
Spread the mushrooms in a broiler pan or large roasting pan. Whisk together the oil, soy sauce, rosemary or thyme, and garlic in a small bowl, then drizzle over the mushrooms. Toss well, then let stand for 15 minutes to allow the flavors to blend.
3
Broil 5 inches from the heat until the tops of the mushrooms are crisp, about 2 minutes; turn the pieces with a spatula and broil briefly to crisp the other sides. Sprinkle with the pepper and serve at once. Yields 3/4 of a cup per serving.
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