Rosemary Parmesan Roasted Mushrooms

Name: Rosemary Parmesan Roasted Mushrooms
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 10 ounces white mushrooms; 5 ounces baby portabella mushrooms; 5 ounces shiitake mushrooms; 1 -2 tablespoon fresh rosemary, chopped; 1 garlic clove, minced; olive oil flavored cooking spray (used twice); 1/3-1/2 cup parmesan cheese, grated (I eyeball it); fresh ground black pepper

(7)

Recipe by Debbwl

A variety of mushrooms makes this a great side for steaks or even as a snack atop of French bread. Using a food processer to slice the mushrooms makes this come together very quickly. Do not salt before cooking as the salt pulls the moisture out of the mushrooms.

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READY IN: 25mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

10

ounces white mushrooms
5

ounces baby portabella mushrooms
5

ounces shiitake mushrooms
1 -2

tablespoon fresh rosemary, chopped
1

garlic clove, minced
olive oil flavored cooking spray (used twice)
¹⁄₃ - ¹⁄₂

cup parmesan cheese, grated (I eyeball it)
fresh ground black pepper

DIRECTIONS

Pre heat oven to 400°F Line a large baking sheet with alumna foil fallowed by a quick shot of cooking spray.
Slice mushrooms using food processer, dump on cooking sheet add the rosemary and garlic giving the whole works a quick toss.
Give the mushrooms a shot of cooking spray and grind fresh pepper over the top.
Bake in center of oven for 10 minutes.
Remove from oven but do not stir just sprinkle with the parmesan cheese and bake an additional 5-6 minutes till the cheese is melted.
Enjoy!

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Rosemary Parmesan Roasted Mushrooms

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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