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
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