4 Serves
45 Mins
Preheat your oven to 200°C. Prepare a rimmed baking sheet by pouring in a portion of the cooking oil.
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Vitamin K
26 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
3 µg / 400 µgCalcium
8 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
2 mg / 420 mgPhosphorus
6 mg / 1,250 mgPotassium
22 mg / 4,700 mgSodium
3 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
Place the portobello mushrooms on the baking sheet. Drizzle with a portion of the garlic, salt, and pepper, then toss to coat evenly. Roast in the oven for 12 to 15 minutes, then remove and allow them to cool.
On a second rimmed baking sheet, combine the shiitake mushrooms, white button mushrooms, and mixed mushrooms. Add the remaining cooking oil, garlic, salt, and pepper. Toss well and roast for 12 to 15 minutes, then remove from the oven.
Preheat the oven to 230°C. Combine all roasted mushrooms and bake for an additional 5 minutes until heated through. Serve alongside prepared tofu and garnish with fresh chives, basil, and parsley.
25
g95
g20
g
Yemeni
