Roasted Parmesan Mushrooms

Roasted Parmesan Mushrooms

March 6, 2016   4 Comments

Looking for big flavor without many calories? Check out mushrooms!

What I like about mushrooms is that I can find them pre-sliced. You still have to wash them but it still saves me a bunch of time to buy sliced mushrooms and they cost almost exactly the same as the un-sliced variety.

I used baby bella or crimini mushrooms for this recipe as I think they have a stronger flavor versus a white mushroom flavor.

These mushrooms are a great side at dinner but can also stand on their own in sandwich (maybe add a little cheese), in a quesadilla, or on a salad.

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Roasted Parmesan Mushrooms

Makes 6 – ½ cup servings

1 ½ pounds Baby bella or Crimini mushrooms, presliced
1 tablespoon olive oil
1 medium lemon, juiced
1 teaspoon lemon zest
3 cloves garlic, minced
2 teaspoons dried thyme
¼ cup grated Parmesan cheese

Heat oven to 375 F. Line a rimmed baking sheet with aluminum foil for easy clean-up. Wash mushrooms in colander, spread on baking sheet, and dry with paper towels. In a medium bowl, mix olive oil, lemon juice, zest, garlic, thyme, and Paremesan. Pour over mushrooms and toss mushrooms in sauce. Add salt and pepper to taste. Roast for 15 or 20 minutes until mushrooms have shrunk in size and are well browned.

Serve immediately or store for later.

For one serving = 69 calories, 4.6 g fat, 1.7 g saturated fat, 3.1 g carbohydrates, 0 g sugar, 5.7 g protein, 0.8 g fiber, 100 mg sodium, 2 SmartPts

Points values are calculated by Snack Girl and are provided for information only.
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4 Comments:

Snack Girl, you are awesome! Yesterday I had my mother in law drop off a bunch of produce including EIGHT large containers of mushrooms. (We are a large family)
Anyway, we are having roasted Parmesan mushrooms for lunch now. Thank you for having perfect timing!

on March 6, 2016

Sounds yummy, but right now I'm all about as few WW points as possible, so my (admittedly less 'pure') mushroom alternative is this:

- whole mushrooms, cup side up
- remove & mince stems
- mix minced spring/green onion with stems
- fill mushroom caps with stem/onion mixture
- sprinkle with reduced fat Parmesan cheese
- top with spray butter & bake (or nuke)

on March 6, 2016

A low calorie, quick mushroom appetizer recipe: preheat oven to 425. Place 1 pint whole button mushrooms in bowl, sprinkle with 1 1/2 tablespoons Italian salad dressing. Toss to coat, then with slotted spoon trans 'shrooms to bowl with 1/4 cup Italian flavored breadcrumbs; toss. With slotted spoon, place 'shrooms on sprayed baking sheet; bake for 20 minutes, serve hot - using toothpicks. Quick and tasty!

on March 7, 2016

I made these finally, just as described except I had no thyme so I subbed Herbes de Provence. FANTASTIC. I could have eaten all and licked the pan. Also great added into things: like a soft taco with scrambled egg and spinach. Thanks!!!

on March 16, 2016


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