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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 Tbsp olive oil
  • 3 Tbsp balsamic vinegar
  • 1/2 tsp finely chopped fresh rosemary or several pinches dried rosemary
  • 2 Tbsp finely chopped fresh flat-leaf parsley
  • 1/2 tsp salt and 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 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.

Seriving size 1/4 cup. Makes 1 cup.

Nutritional Information Per Serving Per Recipe
Calories 119 475
Protein 1.5 g 5.9 g
Phenylalanine 67 mg 267 mg
Leucine 114 mg 457 mg
Tyrosine 49 mg 194 mg