Roasted Baby Bella Mushrooms
Easy Mediterranean roasted baby bella mushrooms with pine nuts, parsley, and lemon is a simple and delicious side worthy of main dish status.
Servings: 4
Calories: 73kcal
Ingredients
- 1 pound baby bella (cremini) mushrooms halved or quartered so they are roughly the same size
- 1 Tablespoon extra virgin olive oil
- salt and pepper to taste
- 1 Tablespoon pine nuts
- 1 Tablespoon fresh parsley chopped
- squeeze of lemon
Instructions
- Preheat the oven to 450°F.
- Place the mushrooms on a baking sheet lined with parchment paper for easier cleanup.1 pound baby bella (cremini) mushrooms
- Drizzle the olive oil over the mushrooms and season with salt and pepper. Toss with your hands to coat.1 Tablespoon extra virgin olive oil, salt and pepper
- 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.1 Tablespoon pine nuts, 1 Tablespoon fresh parsley, squeeze of lemon
Notes
When you open the oven door to give the mushrooms a quick stir, don't be surprised if you see a lot of steam escaping. This is what we want to happen. The high oven temperature is removing the excess water content.
Leftover mushrooms can be refrigerated in an airtight container for up to 3 days. Enjoy them reheated or at room temperature. They make a great addition to a simple green salad.
Nutrition
Calories: 73kcal | Carbohydrates: 5g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 7mg | Potassium: 529mg | Fiber: 1g | Sugar: 2g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
