Rosemary-Balsamic Roasted Mushrooms with Shallots

Ingredients

• 40 oz cremini mushroom(s), stemmed, halved (four 10 oz packages)
• 16 small uncooked shallot(s), peeled and halved
• 2 Tbsp olive oil, extra virgin
• 2 tsp rosemary, fresh, minced
• 1 tsp kosher salt, or to taste
• 1/4 tsp black pepper, or to taste
• 1 tsp balsamic vinegar, or more to taste
• 1 Tbsp fresh parsley, chopped

Instructions

1. Preheat oven to 450° F. Line a large baking sheet (or two small pans) with parchment paper; set aside.
2. In a medium bowl, toss together mushrooms, shallots, oil, rosemary, salt and pepper; spread on prepared baking sheet in a single layer, cut-sides down. Roast, stirring once, 30 minutes.
3. Spoon into a serving bowl; toss with vinegar. Sprinkle with parsley; serve immediately.

Notes

Serving size: 1 1/4 cups