Ingredients
1/2 pound medium fresh mushrooms1/2 pound baby portobello mushrooms5 ounces fresh shiitake mushrooms, stems removed2 tablespoons olive oil2 tablespoons minced fresh basil1 tablespoon minced fresh oregano1 tablespoon minced fresh rosemary1/4 teaspoon salt1/4 teaspoon pepper2 tablespoons balsamic vinegar
Preparation
Cut mushrooms into quarters; place in a large bowl. Add oil, herbs, salt and pepper; toss to combine. Place on two 15x10x1-in. baking pans coated with cooking spray.
Bake, uncovered, at 425° for 9-11 minutes or until tender. Transfer to a bowl. Drizzle with vinegar; toss to coat.
