Vegetarian: Vegetarian Dishes: Roasted Mushrooms with Winter Vegetables

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

Author: The Mushroom Council
Date: January 06, 2009

Serves: 6 person(s)
Yield: 6 x 1 cup servings

Preparation Time: 30 mins
Cooking Time: 25 mins


    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.)

Nutritional Information
(Per Serving)

Calories:129 cals
Kilojoules:540 kJ
Fat:0.4 g
Carbohydrates:28.8 g
Protein:4.5 g
Cholesterol:0.0 mg
Sodium:161 mg
Saturated Fat:0.1 g
Fiber:4.8 g
Calcium:53.0 mg
Total Sugars:7.4 g

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