Rosemary-balsamic roasted mushrooms with shallots
40 oz, stemmed, halved (four 10 oz packages)
16 small, peeled and halved
2 Tbsp, extra virgin
2 tsp, fresh, minced
1 tsp, or to taste
¼ tsp, or to taste
1 tsp, or more to taste
1 Tbsp, chopped
- Preheat oven to 450°F. Line a large baking sheet (or two small pans) with parchment paper; set aside.
- 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.
- Spoon into a serving bowl; toss with vinegar. Sprinkle with parsley; serve immediately.
- Serving size: 1 1/4 cups