Garlic Roasted Baby Bella Mushrooms

Garlic Roasted Baby Bella Mushrooms 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.



Filed under Recipes

2 responses to “Garlic Roasted Baby Bella Mushrooms

  1. A. Beem

    Great tasty recipe and thanks for the numbers!! Everyone would just love this! Little hint I often do when I cook with garlic: I use a small grater and grate it into the dish. This is good for someone who doesn’t want garlic ‘pieces’. Not something that bothers me but often I find it bothers some. Thanks again for sharing.

  2. What a great idea! Thanks for sharing your tip.

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