Ingredients
Scale
- 1 T. olive oil
- 3 garlic cloves, minced
- 1 t. Trader Joe’s Mushroom & Company Umamai Seasoning Blend
- 10 oz. package fresh Cremini (Baby portobello) mushrooms
- Trader Joe’s Mushroom Risotto (frozen section of store)
- 2–3 T. vegetable broth or water
- 1 c. chopped fresh parsley
- 1 T. lemon zest
Instructions
- Preheat oven to 450 degrees.
- Slice Cremini mushrooms (about 3 slices per mushroom)
- Toss mushrooms and garlic in olive oil and TJ mushroom seasoning blend.
- Roast mushrooms for ~25-30 minutes. Toss mushrooms 1/2 way through cooking time. (I like mine crispy!)
- While mushrooms roast, cook risotto according to package directions using a bit of water or vegetable broth.
- Once mushrooms are done, stir in mushrooms, parsley & lemon zest with risotto.
- Makes enough for 2 large diner portions or 4 side dishes.
Nutrition
- Serving Size:
- Calories: 152
- Sugar: 2.5 g
- Sodium: 436.9 mg
- Fat: 6.5 g
- Saturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1.9 g
- Protein: 3.5 g
- Cholesterol: 3.3 mg