Here’s a flavorful and easy side dish I came across on Pinterest. I adapted the recipe slightly by using baby portabella mushrooms and also did the math to figure out phenylalanine and calorie numbers.
Here’s what you’ll need to get started.
- 1 lb. pre-sliced baby portabella mushrooms (approx. 452 gm)
- 2-3 tbsp. olive oil
- 1 tbsp. balsamic vinegar
- 3-5 cloves garlic, minced or pressed
- 1/4 tsp. dried thyme
- 1-2 pinches cayenne pepper
- 1/4 tsp. salt, or to taste
- 1/4 tsp. freshly cracked pepper, or to taste
- 2 tbsp. chopped fresh parsley
Preheat oven to 400°F. Rinse the mushrooms, if necessary, and set aside. Combine the olive oil, balsamic vinegar, garlic, thyme, cayenne, salt and pepper in a bowl and whisk until evenly blended. Toss the mushrooms in this mixture until they are evenly coated. Place them into a 7×11″ baking dish and make sure the mushrooms are spread out in a single layer. Roast the mushrooms for about 25 minutes. Remove from oven, sprinkle with the parsley and serve.
Yield: 3 servings
Phe: 124 mg per serving; 372 mg entire recipe
Protein: 3.5 gm per serving
Exchanges: 8.3 per serving
Calories: 144 per serving; 432 entire recipe *
Fat: 11.8 gm per serving
* Based on 2.5 tbs. olive oil and 4 cloves of garlic
After making this a couple times, I’ve served it along with Cambrooke Foods Pierogi or if I still have a good amount a phe left in the day, I’ll use it as a side dish to a baked potato.