GARLIC
BUTTER ROASTED MUSHROOMS WITH FRESH PARSLEY
Here is a delicious, easy recipe for a
mushroom side dish. The fresh parsley adds bright color to the flavorful, roasted mushrooms. Mushrooms, did you know contain more powerful antioxidants than colorful vegetables such as green peppers, green beans, carrots and even tomatoes! The great news is that mushrooms contain antioxidants that are not deactivated or destroyed by cooking them.
1 lb mushrooms (0.45 kg)
(remove stems and cut bigger ones in half)
3 tbsp light-tasting olive
oil (45 mL)
2 tsp crushed garlic (10 mL)
1/2 tsp salt (2 mL)
1/4 tsp black pepper (1 mL)
2 tbsp butter, cut into
pieces (30 mL)
1/4 cup chopped flat-leaf parsley (60 mL)
1 tsp lemon juice (5 mL)
Preheat oven to 450°F (230°C).
In large bowl, toss mushrooms with garlic, oil, salt
and pepper. Place in shallow 1-qt (1 L)
casserole dish. Top with butter. Roast 20 to 25 minutes, or until mushrooms are
tender and golden brown. Stir in parsley
and lemon juice.
Yield: 4 servings
1
serving
172.9
calories
2.7
g protein
16.4
g fat
1.5 g fiber
4.7
g net carbs
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