Yields34 Servings
 2 pounds white button mushrooms
 3/4 cup low-sodium broth or water
 1/2 cup low-fat balsamic vinaigrette
1

1. Wash hands well with soap and warm water. Wash mushrooms well.

2

2. Preheat oven to 400˚F.

3

3. Place mushrooms in a casserole pan and pour broth into the pan.

4

4. Roast in oven for about 30 minutes, stirring once during cooking, until mushrooms are tender.

5

5. Remove from oven and allow to cool slightly.

6

6. Pour off excess liquid and place warm mushrooms into a bowl. Toss in balsamic vinaigrette.

7

7. Serve warm or cold. Keeps in the refrigerator up to 5 days.

*Excellent served alone as an appetizer or with pasta, salad, or cooked grains.

Ingredients

 2 pounds white button mushrooms
 3/4 cup low-sodium broth or water
 1/2 cup low-fat balsamic vinaigrette

Directions

1

1. Wash hands well with soap and warm water. Wash mushrooms well.

2

2. Preheat oven to 400˚F.

3

3. Place mushrooms in a casserole pan and pour broth into the pan.

4

4. Roast in oven for about 30 minutes, stirring once during cooking, until mushrooms are tender.

5

5. Remove from oven and allow to cool slightly.

6

6. Pour off excess liquid and place warm mushrooms into a bowl. Toss in balsamic vinaigrette.

7

7. Serve warm or cold. Keeps in the refrigerator up to 5 days.

Notes

Balsamic Marinated Mushrooms