Roasted Italian Mushrooms

• Vegan
• Gluten free

• Produce

  • 1 lb Baby portobello mushrooms, whole
  • 1 tsp Lemon rind, fresh
  • 2 tbsp Parsley, fresh
  • 1 tbsp Star olive oil with roasted garlic
  • 1 Yellow onion, small

• Condiments

  • 1 tbsp Star capers
  • 1/2 cup Tomato/pasta sauce

• Baking & Spices

  • 1 Salt and fresh ground pepper

Found on diethood.com

Description

Ingredients

• 1 pound whole baby portobello mushrooms
• 1 tablespoon STAR Olive Oil with Roasted Garlic
• salt and fresh ground pepper, to taste
• 1/2 cup tomato/pasta sauce
• 1 small yellow onion, diced
• 1 tablespoon STAR Capers
• 1 teaspoon fresh grated lemon rind
• 2 tablespoons chopped fresh parsley

Directions

• Preheat oven to 450F.
• In a mixing bowl, combine mushrooms, olive oil, salt, and pepper; mix to combine.
• Transfer mushrooms to a rimmed baking sheet and bake for 8 to 10 minutes, or until tender and browned.
• In the meantime, prepare the sauce.
• In a microwave safe cup or bowl, combine tomato sauce, onions, capers and lemon rind.
• Microwave on high for 30 seconds or until thoroughly heated.
• Remove mushrooms from oven and let stand a few minutes.
• Toss the mushrooms with previously prepared sauce.
• Garnish with parsley.
• Serve immediately.

Nutrition