Roasted Mushrooms with Asparagus and Parmesan Cheese recipes

Roasted Mushrooms with Asparagus and Parmesan Cheese recipes
14 Ingredients
  • 2 pounds portobello mushrooms, stems removed and reserved
  • 12 ounces shiitake mushrooms, stems removed and reserved
  • 1 1/2 cups dry white wine
  • 1 ounce dried porcini mushrooms
  • 8 sprigs fresh thyme
  • 2 medium yukon gold potatoes, peeled
  • 12 medium shallots, peeled
  • 6 cloves garlic, peeled
  • 1 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound thin asparagus, ends trimmed
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 ounce shaved parmesan cheese, optional
  • olive oil cooking spray
Nutrition
392
20% daily value
4 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

3% 2

Saturated

1% 0

Trans

- 0

Monounsaturated

- 0

Polyunsaturated

- 0

Carbs

26% 78

Carbs (net)

- 60

Fiber

70% 17

Sugars

- 26

Sugars, added

- 0

Protein

34% 17

Cholesterol

- 0

Sodium

27% 645

Calcium

16% 156

Magnesium

29% 122

Potassium

55% 2572

Iron

44% 8

Zinc

41% 5

Phosphorus

88% 613

Vitamin A

7% 61

Vitamin C

60% 54

Thiamin (B1)

45% 1

Riboflavin (B2)

65% 1

Niacin (B3)

108% 17

Vitamin B6

138% 2

Folate equivalent (total)

57% 228

Folate (food)

- 228

Folic acid

- 0

Vitamin B12

5% 0

Vitamin D

9% 1

Vitamin E

9% 1

Vitamin K

56% 67
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