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Smoky Mushrooms

Smoky Mushrooms
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Summary
This recipe featured in:
Diabetes Forecast Magazine
 
  • Prep time
    15 min
  • Cook time
    45 min
  • Servings
    5 Servings
  • Serving size
    1/2 cup
Sides Vegetarian Lower Carb Veggie Rich Mexican/Southwestern
Nutrition Facts

Nutrition Facts

5 Servings

  • Serving Size
    1/2 cup
  • Amount per serving Calories 110

  • Total Fat 10g
    • Saturated Fat 1.4g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 230mg
  • Total Carbohydrate 4g
    • Dietary Fiber 1g
    • Total Sugars 3g
  • Protein 4g
  • Potassium 420mg
  • Phosphorus 115mg

Choices/Exchanges: 1 Nonstarchy vegetable, 2 Fat

Sides Vegetarian Lower Carb Veggie Rich Mexican/Southwestern
Ingredients

Ingredients

  • Parchment Paper
    1
  • white (button) mushrooms
    1 1/2 lbs
  • olive oil
    2 1/2 tbsp
  • liquid smoke
    1 1/2 tbsp
  • toasted sesame oil
    1 tbsp
  • salt
    1/2 tsp

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Directions

Directions

  1. Preheat the oven to 350 F. Line two baking sheets with parchment paper; set aside.

  2. Trim the stems of the white or cremini mushrooms. If you’re using shiitake mushrooms, remove and discard the entire stem. Slice the mushrooms into 3/8-inch-thick pieces. Add the mushrooms to a bowl. Add the remaining ingredients and toss well. The mixture will look dry.

  3. Spread the mushrooms in a single layer on each sheet. Roast for 10 minutes. Flip the mushroom slices and roast for 10 minutes more.

  4. Increase the heat to 375 F and roast for 15 minutes. Flip the mushroom slices again and continue to roast for 10 minutes more. Serve as a side dish, or add to sandwiches, omelets, and soups.

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