Mushrooms Italiano

Mushrooms Italiano

Tastes like pizza and makes your house smell like it too!!

Actual quantities of each ingredient will vary depending on the amount of 
mushrooms and tomatoes and size of baking dish.

24 oz (or more) Cleaned mini Portabella Mushrooms (White Mushrooms work fine too) (I slice the bigger ones in half)
6-10 Grape tomatoes
Good white balsamic vinegar (I use Trader Joe’s)
1 Tablespoon Extra Virgin Olive Oil

Dry or fresh basil to taste
Dry or fresh oregano to taste
Italian Seasoning to taste
Onion powder to taste
Garlic powder to taste (I use Trader Joe’s California Garlic Powder)

Preheat oven to 400^oF. Pour enough vinegar in baking dish to just over the bottom. Wash mushrooms and tomatoes (ok to leave wet). Place in single layer in glass baking dish (9 x 13 or whatever size they will fit into). Fill in gaps with grape tomatoes. Sprinkle generously with white balsamic vinegar making sure each piece is wet, but not submerged. Sprinkle with olive oil. Sprinkle generously (to taste) with onion powder, garlic powder, oregano, Italian seasoning and basil in that order. Bake for 45 minutes. Remove from oven and allow to cool slightly, and then remove to storage container. Scrape any juice/brownings into container, too. 

Don’t worry if it bakes dry, just allow pan to soak before washing! Allow to cool and then refrigerate overnight for best results. Tomatoes will form a juice when allowed to cool. Serve cold or reheat. Use juice as topping for potatoes, rice, chicken, beef, or as salad dressing! Also great as topping for On Plan Pizza!

Contains all FREE veggies, so reducers can enjoy this at any meal!!