Roasted Mushrooms with Winter Vegetables

Roasted Mushrooms with Winter Vegetables

Delectable mushroom dish - perfect as a holiday or dinner side dish!


5 stars 5 stars 5 stars 5 stars 5 stars (6 ratings made) Rate
Serves: 6 person(s) Change

Preparation Time: 30 mins
Cooking Time: 25 mins

Yield: 6 x 1 cup servings

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe Dairy-Free Recipe Gluten-Free Recipe

Ingredients Convert to Metric

  • 12 oz fresh white button mushrooms, sliced
  • 4 oz shiitake mushrooms
  • 5 medium sweet potatoes (about 2 lbs)
  • 2 medium onions (about 8 oz)
  • 2 cloves garlic
  • 1 Tbsp chopped fresh rosemary, or 1-1/2 tsp crushed dried rosemary
  • 1 pinch salt
  • 1/2 tsp ground black pepper


Preheat oven to 425ºF.

Trim white mushrooms. Remove and discard shiitake stems. Peel and cut sweet potatoes in half lengthwise, then into 1/2-inch slices. Cut onions in 1/2-inch wedges. Cut garlic cloves in halves.

In a large bowl, combine oil, rosemary, salt and pepper. Add mushrooms, sweet potatoes, onions and garlic; toss to coat.

In two shallow roasting pans, arrange vegetables in a single layer. In preheated oven, roast, stirring once, until tender, about 25 minutes. (Mixture can be roasted in advance and reheated in a hot oven.)

Thanks to The Mushroom Council