Mushroom “Peanuts” Revisited

Total Time
9 min
6 min
3 min
We broiled our mushrooms instead, flavoring them with garlic and herbs—and the results were addictive!

mushroom caps

7 cup(s), sliced

olive oil

2 Tbsp

low sodium soy sauce

2 tsp


1 Tbsp, or thyme chopped, or 1 teaspoon dried

garlic clove(s)

1 medium clove(s), minced

black pepper

tsp, freshly ground, or to taste


  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.
Once upon a time, Weight Watchers members who craved nuts were encouraged to make “Roast Peanuts” by spreading canned mushrooms on a baking sheet and baking them for an hour in a slow oven. When we tried to re-create the process, we ended up with shriveled, unappetizing mushrooms and a very smelly kitchen; the recipe was definitely in need of an update.Eat them right out of the oven as a snack, or toss them with pasta or grain salads. They’re also yummy layered in a sandwich or on top of a pizza.

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