Rosemary-Balsamic Roasted Mushrooms with Shallots

2
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy
Whole cremini mushrooms have an amazingly meaty texture after a quick stint in the oven. Shallots impart a wonderful sweetness.

Ingredients

cremini mushroom(s)

40 oz, stemmed, halved (four 10 oz packages)

uncooked shallot(s)

16 small, peeled and halved

olive oil

2 Tbsp, extra virgin

rosemary

2 tsp, fresh, minced

kosher salt

1 tsp, or to taste

black pepper

¼ tsp, or to taste

balsamic vinegar

1 tsp, or more to taste

fresh parsley

1 Tbsp, chopped

Instructions

  1. Preheat oven to 450°F. Line a large baking sheet (or two small pans) with parchment paper; set aside.
  2. In a medium bowl, toss together mushrooms, shallots, oil, rosemary, salt and pepper; spread on prepared baking sheet in a single layer, cut-sides down. Roast, stirring once, 30 minutes.
  3. Spoon into a serving bowl; toss with vinegar. Sprinkle with parsley; serve immediately.
  4. Serving size: 1 1/4 cups

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