Rosemary Roasted Mushrooms

Heres’ a delicious mushroom appetizer that can also be used as a first course.

Serves: 6 to 8

• 1 1/2 to 2 pounds mushrooms  (use a combination of cremini, baby bella,
  and oyster mushrooms)
• 2 tablespoons olive oil
• 1 to 2 cloves garlic, minced
• 2 tablespoons reduced-sodium soy sauce or teriyaki sauce,
  more or less to taste
• 1 to 2 sprigs fresh rosemary leaves
• Salt and freshly ground pepper to taste
• Fresh rosemary and parsley sprigs for garnish

Preheat the oven to 350 degrees.

Cut the stems off the mushrooms. Combine in a mixing bowl with the remaining ingredients and toss together.

Bake, uncovered, for 30 minutes. Transfer to a serving platter, and surround with small crispbreads or warm pita wedges. Garnish the edge of the platter with fresh rosemary and parsley sprigs. Provide cocktail toothpicks for spearing the mushrooms.

• Here are more tasty vegan appetizers.
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• Return to A Colorful Vegan Christmas (Vegetarians Welcome!) for a complete listing of holiday dinner recipes, menus, and desserts.