Roasted Mushrooms and Tomatoes
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Roasted Mushrooms and Tomatoes is one of my favorite, simple recipes. Serve it as a side dish to chicken, fish, steak or pork, or on its own. I like to make it for lunch and serve it inside a warm, whole wheat pita pocket with a dollop of Greek yogurt.
Recipe type: Side Dish
Serves: 2-4
  • 12 oz shitake mushrooms, chopped
  • 12 oz clam mushrooms, chopped
  • 2 Roma tomatoes, chopped (or vine ripened, or you can use 10 cherry tomatoes, cut in half.)
  • 2 whole shallots, peeled and sliced
  • 3 cloves of garlic, peeled and lightly crushed with the back of a knife. (Leave whole.)
  • Olive Oil
  • 2 TBS good balsamic vinegar
  • Seasonings (I like to pre-mix these in a small bowl in order to season more evenly.)
  • 1 TBS oregano
  • 1 TBS smoked paprika
  • 1 TSP coriander
  • 1 TSP onion powder
  • Salt & Pepper
  1. This recipe is so simple! To a medium bowl, add mushrooms, tomatoes, shallots and garlic. Coat well with a good drizzle of olive oil. Add the balsamic. Toss it all together. Season with pre-mixed spices and toss it all together. Pour the veggies onto a baking sheet. Salt & pepper over the top. Roast in the oven at 400 degrees for 25 minutes.
Recipe by This Little Italian at