Oven Baked Mushrooms

1. To make balsamic dressing, combine all ingredients in a screw-top.

2. jar. Microwave uncovered on High for 20 seconds or until honey is.

3. melted. Secure lid. Shake to combine.

4. Preheat oven to 200ºC. Place mushrooms, stem-side down, in a.

5. single layer (they might overlap slightly) in a large baking dish. Pour.

6. over half the balsamic dressing. Turn mushrooms and drizzle with.

7. remaining dressing. Season with salt and pepper.

8. Arrange spinach leaves over mushrooms. Sprinkle with feta and.

9. thyme leaves. Roast for 15 minutes or until mushrooms are just tender.

10. Serve with mashed potatoes.

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Nutrient	Quantity
Total fats	3264.2 g
Protein	2139.5768 g
Carbohydrates	618.9496 g
Energy	40300.24 kCal
Fatty acids, total saturated 18:3 undifferentiated	40.3047 g
Water	8338.864 g
Aspartic acid	116.85 g
Calcium, Ca	74006.56 mg
Fatty acids, total saturated 22:0	0.0929 g
Carotene, beta	450 g
Niacin	149.09 mg
Vitamin A, RAE	18762 g
Arginine	70.5 g
Riboflavin	126.66 mg
Tocopherol, beta	0.0792 mg
Fatty acids, total saturated 20:1	0.2239 g
Glutamic acid	363.15 g
Sodium, Na	137586 mg
Fatty acids, total saturated 16:1 undifferentiated	58.6596 g
Total lipid (fat)	3264.2 g
Manganese, Mn	4.2419 mg
Fructose	2.3616 g
Proline	206.7 g
Fatty acids, total saturated 16:0	780.8148 g
Fatty acids, total saturated 8:0	81.9 g
Choline, total	2336.216 mg
Sugars, total	618.284 g
Serine	175.35 g
Fatty acids, total saturated 10:0	296.55 g
Fatty acids, total saturated 18:0	224.6202 g
Fatty acids, total saturated 20:4 undifferentiated	0.0208 g
Vitamin B-6	63.648 mg
Selenium, Se	2256.72 g
Ash	780.5984 g
Vitamin D	2400 IU
Fatty acids, total saturated 18:1 undifferentiated	647.5929 g
Pantothenic acid	145.05 mg
Phenylalanine	101.25 g
Copper, Cu	4.9083 mg
Betaine	0.072 mg
Thiamin	23.148 mg
Retinol	18762 g
Methionine	55.2 g
Iron, Fe	98.6936 mg
Carbohydrate, by difference	618.9496 g
Phosphorus, P	50628.08 mg
Folate, total	4806 g
Tocopherol, gamma	0.5976 mg
Fatty acids, total saturated 4:0	116.25 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0092 g
Alanine	95.85 g
Cholesterol	13370 mg
Valine	159.75 g
Fatty acids, total saturated 18:2 undifferentiated	55.9418 g
Glycine	14.55 g
Glucose (dextrose)	2.4224 g
Fatty acids, total saturated 14:0	414.1508 g
Zinc, Zn	432.4256 mg
Isoleucine	120.45 g
Fatty acids, total saturated 12:0	173.85 g
Fatty acids, total polyunsaturated	96.2946 g
Fatty acids, total polyunsaturated 17:1	0.09 g
Leucine	209.25 g
Vitamin A, IU	63340 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0048 g
Folate, DFE	4806 g
Tryptophan	30 g
Phytosterols	159.12 mg
Fatty acids, total saturated 20:0	0.2981 g
Fatty acids, total saturated 6:0	85.95 g
Tyrosine	100.2 g
Vitamin B-12	253.9 g
Vitamin K (phylloquinone)	313.384 g
Fatty acids, total saturated	2251.8926 g
Histidine	59.55 g
Fatty acids, total monounsaturated	746.0171 g
Threonine	95.55 g
Folate, food	4806 g
Fatty acids, total polyunsaturated 17:0	0.0158 g
Vitamin D (D2 + D3)	60 g
Vitamin D3 (cholecalciferol)	60 g
Vitamin E (alpha-tocopherol)	37.532 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0132 g
Magnesium, Mg	2861.84 mg
Lysine	182.85 g
Potassium, K	9428.56 mg
Cystine	12.45 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Honey	0.25 cup	0	0	0
Olive oil	0.33 cup	636.48	0	72
Mushroom	8	0	0	0
Balsamic vinegar	2 tablespoons	28.16	5.4496	0
thyme leaf	2 tablespoons	35.6	0	0.2
baby spinach leaf	40 g	35.6	0	0.2
feta	100	39600	613.5	3192