Roasted Mushrooms with Winter Vegetables

Roasted Mushrooms with Winter Vegetables

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


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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


  • 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

Nutritional Info (per serving)

CALORIES 129 cals
Kilojoules 540 kJ
Fat 0.4 g
Saturated Fat 0.1 g
Cholesterol 0 mg
Sodium 161 mg
Carbohydrates 28.8 g
Fiber 4.8 g
Total Sugars 7.4 g
Protein 4.5 g
Calcium 53.0 mg
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