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Crostini and Bruschetta Toppings - Roasted Shitake Mushroom

This Italian favorite combines fresh herbs, a pinch of this and a pinch of that to create a delicious low protein starter for your entire group to enjoy.

Roasted Shitake Mushroom Topping


  • 1/2 pound shitake mushrooms, stems removed (190 gm)
  • 1 medium shallot, finely minced (55 gm)
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1/2 teaspoon finely chopped fresh rosemary or several pinches dried rosemary
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1/2 teaspoon salt pepper


  1. Preheat oven to 375°F. Toss the mushrooms and shallot with the oil, vinegar, and rosemary; place on a rimmed baking sheet.
  2. Roast mushrooms for 10 minutes; remove from oven and turn them over. Roast for an additional 5 minutes.
  3. Remove mushrooms from the oven; let cool and thinly slice. In a small bowl, toss the cooled mushrooms with the parsley, salt, and pepper to taste.

Makes 1 cup - 1/4 cup per serving

Nutritional Information Per serving Per recipe
Calories 113 453
Protein 1.5g 6.1g
Phenylalanine 57mg 229mg
Leucine 93mg 373mg