facebook twitter youtube


  • 16 ounces clamshell, king trumpet, maitake and/or shimeji mushrooms
  • 1 large shallot, thinly sliced
  • 1 tablespoon Full Circle Organic unsalted butter
  • 2 garlic cloves, minced
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 2 teaspoons Food Club extra virgin olive oil


  1. Place large cast-iron or oven-safe skillet in oven. Preheat oven to 500°; preheat skillet in oven 20 minutes.
  2. Slice king trumpet mushroom stems crosswise 1/4-inch thick; quarter mushroom caps. Separate clamshell, maitake and shimeji mushrooms into small clusters.
  3. Add mushrooms to skillet; roast 20 minutes or until tender, removing skillet from oven and stirring every 5 minutes. Remove skillet from oven; stir in shallot and butter. Roast 5 minutes longer; stir in garlic, parsley, rosemary, salt and pepper. Let stand 3 minutes; drizzle with olive oil.

Facts. Finds. Flavors.

Serve roasted mushrooms as a side dish, or as an appetizer with toasted sliced baguette.

  • 79 Calories
  • 6g Fat (2g Saturated)
  • 8mg Cholesterol
  • 244mg Sodium
  • 7g Carbohydrates
  • 2g Fiber
  • 2g Protein