with Rosemary and Parmesan
|Saturated Fat Acids||3.3 g|
|Sugar added||0 g|
|Saturated fatty acids/g||3.3|
|Bread exchange unit||0|
Recipe development: EAT SMARTER
- 1 sprig
- 1 ½ tablespoons
- 11 ounces
large white Button mushrooms
- 1 ounce
Rinse rosemary, shake dry, pluck needles and chop finely.
Rinse lemon in hot water, wipe dry and finely grate zest. Squeeze juice from lemon and reserve for serving. In a bowl, mix rosemary and lemon zest with olive oil.
Rinse or brush mushrooms and slice thinly. Transfer mushrooms to a baking dish and drizzle with half of the rosemary-lemon oil.
Season mushrooms with salt and pepper. Bake in preheated oven at 200°C (fan 180°C, gas mark 3) (approximately 400°F) until mushrooms are tender, about 10 minutes.
Sprinkle mushrooms with Parmesan and return to oven. Continue baking until the cheese is slightly browned, about 5 minutes.
Drizzle with remaining herb oil and reserved lemon juice just before serving.