Roasted Tomatoes with Mushrooms

Introduce

Chef :

StephieCanCook

Roasted Tomatoes with Mushrooms

Wasn't sure what to make with blackened tilapia one night. I had all ingredients on hand and they needed to be used so I threw it all together hoping it would be good. My first attempt I will admit I overcooked because I went in the kitchen, turned off the timer and the oven, then sputtered off to do something else and completely forgot to tale out the baking sheet! Oy! Silly me! Luckily there was no burning because the oven was off, but my mushrooms did get a little dry and tomatoes a little more done than I wanted, but the flavors were still good. This is one that will be a keeper for me. Lol.

Ingredient

1 pints

cherry tomatoes - washed and halved

4 oz

baby portabello mushrooms - wiped clean and quartered

2 tbsp

extra virgin olive oil

2 tbsp

balsamic vinegar

3/4 tsp

dried rosemary

1/2 tsp

dried oregano

1/2 tsp

dried basil

salt and pepper to taste

Cooking instructions

* Step 1

Preheat oven to 400°F. Line a baking sheet with aluminum foil and set aside.

* Step 2

Rinse cherry tomatoes under cold, running water. Cut each in half from stem to "butt" and place in a large bowl. Wipe mushrooms clean with a slightly dampened, clean dish towel. Cut each mushroom in half lengthwise, then cut each half in half lengthwise again. Place in bowl with tomatoes.

* Step 3

In a small bowl whisk together all your other ingredients. Pour over your tomatoes and mushrooms. Toss gently to coat.

* Step 4

Pour out onto baking sheet and spread out into an even, single layer. Place in oven and bake 15-20 minutes or until tomatoes are looking "wilty" mushrooms are soft.

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