Roasted Mushroom Medley

Roasted Mushroom Medley

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From: Diabetic Living Magazine

Mushroom lovers, beware! This savory mushroom side dish is hard to resist. Mixing mushroom varieties here is key—try cremini, stemmed shiitake, button, and porcini mushrooms.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 pound assorted fresh mushrooms, quartered
  • 6 cloves garlic, peeled and thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon dried oregano, crushed
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 tablespoons chopped fresh Italian parsley


  • Prep

  • Ready In

  1. Preheat oven to 400°F. Place mushrooms in a 13x9-inch baking pan. Stir garlic slices into the mushrooms.
  2. Drizzle the mushroom mixture with oil, Worcestershire sauce, and balsamic vinegar. Sprinkle with oregano, salt, and pepper. Toss gently to coat.
  3. Roast, uncovered, for 20 to 25 minutes or until the mushrooms are tender, stirring twice. Stir in parsley just before serving.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 65 calories; 5 g fat(1 g sat); 1 g fiber; 4 g carbohydrates; 0 mg cholesterol; 2 g sugars; 124 mg sodium;
  • Carbohydrate Servings: ½
  • Exchanges: 1 fat, 1 vegetable

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