- 1 pound cremini mushrooms, halved or quartered so they are roughly the same size
- 1 Tablespoon olive oil
- salt and pepper, to taste
- 1 Tablespoon pine nuts
- 1 Tablespoon fresh parsley, chopped
- squeeze of lemon
Preheat the oven to 450°F.
Place the mushrooms on a baking sheet lined with parchment paper for easier cleanup.
Drizzle the olive oil over the mushrooms and season with salt and pepper. Toss with your hands to coat.
Roast the mushrooms in the oven for 25 minutes, stirring after 15 minutes, until they are dark brown.
Transfer the mushrooms to a serving bowl. Toss with the pine nuts, parsley, and lemon juice. Taste and add salt and pepper, if needed. Serve.
Leftover mushrooms can be refrigerated for a few days. Enjoy them reheated or at room temperature.
Calories: 73kcal | Carbohydrates: 5g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 523mg | Fiber: 1g | Sugar: 2g | Vitamin A: 85IU | Vitamin C: 1.3mg | Calcium: 20mg | Iron: 0.6mg
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