Sautéed Mushrooms with Sherry & Shallots

Directions

Instructions Checklist

• Step 1

  Heat oil in a large skillet over medium-high heat. Add shallots and cook, stirring, until softened, about 3 minutes. Add mushrooms, rosemary, salt and pepper; cook, stirring, until the vegetables are cooked through and starting to brown, about 8 minutes. Add sherry; continue cooking until the sherry is mostly evaporated, 1 to 2 minutes more. Sprinkle with Parmesan, if desired.

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Nutrition Facts

Serving Size: 1/2 cup

Per Serving:

110 calories; protein 4.1g; carbohydrates 7.5g; dietary fiber 1.9g; sugars 3.8g; fat 7.2g; saturated fat 1g; vitamin a iu 10.1IU; vitamin c 4mg; folate 26.6mcg; calcium 14.3mg; iron 0.9mg; magnesium 16.6mg; potassium 446.1mg; sodium 300.2mg.