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Photo of Roasted Wild Mushrooms with Grated Fontina by WW

Roasted Wild Mushrooms with Grated Fontina

3
Points® value
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
6
Difficulty
Easy
In place of maitake and oyster mushrooms, you can use king trumpet or pioppini. For all mushrooms, wipe clean with a damp cloth before cooking.

Ingredients

Mushrooms

½ pound(s), maitake variety

Mushrooms

½ pound(s), oyster variety

Shallots

1 medium, chopped

Olive oil

2 tbsp(s)

Balsamic vinegar

2 tsp(s)

Table salt

½ tsp(s)

Black pepper

¼ tsp(s), freshly ground

Fontina cheese

⅓ cup(s), shredded, shredded, grated

Fresh parsley

1 tbsp(s), minced

Instructions

  1. Preheat oven to 400°F.
  2. For maitake mushrooms, break large cluster from stem into smaller pieces. Cut stem into 1/4-inch-thick slices. For oyster mushrooms, use your hands to break apart individual mushrooms. Cut any large mushrooms into 1-inch pieces.
  3. In a small bowl, toss together shallot, oil, vinegar, salt and pepper.
  4. In a large pie plate or 1-quart casserole dish, toss together mushrooms with shallot mixture. Sprinkle with cheese; roast 25 minutes. Remove from oven; sprinkle with parsley.

Notes

Serving size: 1/2 c

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