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Savory mushrooms

1
Points® value
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 savory 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: Mushroom-kale stroganoff, Mushroom-avocado tacos, Individual veggie shepherds pies, Arugula-mushroom gnocchi toss, and Creamy Polenta & mushroom bowls. 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 mushroom

1 pound(s), halved or quartered if large

Portabella mushrooms

12 oz, presliced, cut in half

Shiitake mushroom

8 oz, stems removed and caps halved

Garlic powder

1 tsp

Kosher salt

½ tsp

Fresh thyme

10 sprig(s)

Olive oil

4 tsp

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

Notes

We need to make this recipe a food ingredient so we can calculate other recipes that use varying amounts of it. (It's a big batch of mushrooms that you use in different recipes during the week.)

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