Roasted Mushroom Medley Recipes

ROASTED MUSHROOM MEDLEY

Steps:

• Preheat oven to 400 degrees F. Place mushrooms in a 13x9-inch baking pan. Stir garlic slices into the mushrooms.
• Drizzle the mushroom mixture with oil, Worcestershire sauce, and balsamic vinegar. Sprinkle with oregano, salt, and pepper. Toss gently to coat.
• Roast, uncovered, for 20 to 25 minutes or until the mushrooms are tender, stirring twice. Stir in parsley just before serving.

ROASTED MUSHROOM MEDLEY

Steps:

• Preheat the oven to 350 degrees F.
• Remove the stems from the caps, chop off the ends, and cut into large pieces.
• Cut the mushrooms into pieces no larger than 2 inches in size.
• Mix the olive oil with the garlic, herbs and seasonings in an ovenproof casserole dish large enough to fit all of the mushrooms.
• Add the mushrooms, and mix well, coating the mushrooms with the flavored oil.
• Bake for about 30 to 40 minutes, or until cooked through.
• Remove from the heat, and drizzle with the balsamic vinegar.

OVEN ROASTED MUSHROOMS

Steps:

• Preheat oven to 450 degrees. Lightly oil shallow baking pan large enough to hold mushrooms in single layer. Add mushrooms and toss with 2 to 3 tablespoons oil. Add garlic; season with salt; roast for 20 minutes stirring on occasion; mushrooms should be browned. Season with pepper.

ROASTED SQUASH VEGETABLE MEDLEY

Steps:

• Preheat oven to 425 degrees F.
• Combine zucchini and yellow squash pieces with onions and mushrooms in a mixing bowl. Add oil to the bowl, 2 turns of the bowl in a slow stream. Toss veggies until they are coated lightly and evenly with the oil.
• Combine poultry seasoning with salt and pepper and sprinkle evenly over the vegetables. Toss them again to combine and spread them out on to a baking sheet. Place veggies in a hot oven and roast 20 to 25 minutes until tender. Toss and turn the veggies with kitchen tongs half way through cooking time.

MUSHROOM MEDLEY

Steps:

• Add oil to large nonstick frying pan or skillet over high heat. Add mushrooms and red pepper and saute for about 5 minutes, stirring occasionally.
• Stir in garlic and green onions. Continue to cook and stir for a couple of minutes longer.
• Add salt and pepper to taste.
• Nutritional Information: Per serving: 54 calories, 2 g protein, 5 g carbohydrate, 3.5 g fat, 0.3 g saturated fat, 1.5 g fiber, 4 mg sodium (not including added salt). Calories from fat: 58%.

ROASTED VEGETABLE MEDLEY

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
• Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
• Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.