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Recipe: Balsamic Roasted Mushrooms

Try roasting mushrooms with other vegetables too, such as green beans, sweet onions, or carrots. Cooking time will vary.

Mushrooms are a nutritional powerhouse that you’re probably not eating enough of.  They’re mostly water (about 80-90%) but contain a lot of fiber, B vitamins, potassium, and selenium.  In fact, one medium sized portabella has more potassium than a banana or a glass or orange juice.  They’re easy because they can be eaten raw from your own indoor mushroom patch!  Mushrooms are the exception to the vitamin D rule, that all other vegetables do not contain vitamin D.  Try them raw or cooked; if you cook them on low heat, they’ll steam and on medium/high heat, they’ll sear.  Or, try this recipe in the oven:

Balsamic Roasted Mushrooms

Serves 4

  • 10-12 ounces mushrooms (any type)
  • 1 tablespoon olive oil
  • ½ cup balsamic vinegar
  • 8-10 sprigs rosemary, chopped
  • Salt and pepper to taste

Preheat the oven to 400°F.  Line a roasting pan with aluminum foil.  Chop the mushrooms evenly; a good guideline for the cooking time listed is if you’re using button mushrooms, quarter them.  Toss mushrooms with olive oil, salt and pepper.  In a small bowl, combine the rosemary and balsamic vinegar.  Roast for 10 minutes.  Toss mushrooms with balsamic and rosemary mixture.  Roast for another 15-20 minutes, or until mushrooms have browned.

75 calories ∣ 33 calories from fat ∣ 4g fat ∣ 1g saturated fat ∣ 8g carbs ∣ 1g fiber ∣ 2g protein ∣ Great source of Riboflavin ∣ Copper ∣ Niacin

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