Name: Roasted Shitake, Portobello, and Crimini Mushrooms
Yield: Makes 6 servings
Ingredients: 1 3/4 pounds mixed shiitake, baby portobello, and crimini (baby bella) mushrooms, shiitakes stemmed, all mushrooms cut into 1 1/2-inch pieces; 2 large fresh rosemary sprigs, cut into 1/2-inch pieces; 5 large garlic cloves, coarsely chopped; 1/2 cup extra-virgin olive oil

Recipe information

Yield
Makes 6 servings

Ingredients

1 3/4 pounds mixed shiitake, baby portobello, and crimini (baby bella) mushrooms, shiitakes stemmed, all mushrooms cut into 1 1/2-inch pieces

2 large fresh rosemary sprigs, cut into 1/2-inch pieces

5 large garlic cloves, coarsely chopped

1/2 cup extra-virgin olive oil

Preparation

Preheat oven to 500°F. Combine mushrooms, rosemary, and garlic in large bowl. Mix in oil. Spread mushrooms in single layer on large rimmed baking sheet; sprinkle with salt and pepper. Roast mushrooms until brown, stirring occasionally, about 18 minutes. Transfer mushrooms to bowl and serve.

Recipe notes

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