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Roasted Mushrooms and Shallots
1 tablespoons extra-virgin olive oil
¼ teaspoon salt
¾ teaspoon freshly ground black pepper
4 garlic cloves, minced
1- 8 ounce package baby Portobello mushrooms, quartered
1- 3.5 ounce package shiitake mushrooms, stems removed and quartered
2- 3 ounce packages small shallots, peeled and quartered lengthwise
1. Preheat oven to 450°F.
2. Combine first 4 ingredients in a large bowl. Add mushrooms and shallots; toss to coat. Spread mushroom mixture in a single layer in a jelly-roll pan coated with cooking spray.
3. Bake for 15 minutes (do not stir).