Try this Roasted Portobello And Potato with Salad Greens recipe, or contribute your own.

Still searching for what to cook ?

Name: Roasted Portobello And Potato with Salad Greens
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: (or 1/2 tspn dried rosemary); 1 ts Snipped fresh rosemary; 1 tb Fresh Lemon Juice; 1 Garlic clove; minced or; 3 lg Russets or sweet potatoes; olive oil; Black Pepper freshly ground; 4 lg Portobello mushrooms; Through a press; Salt; 1 Jar Roasted red peppers - (7; 1 Bag Washed; trimmed mixed

Find the most delicious recipes here

INGREDIENTS

(or 1/2 tspn dried rosemary)
1 ts Snipped fresh rosemary
1 tb Fresh Lemon Juice
1 Garlic clove; minced or
3 lg Russets or sweet potatoes
olive oil
Black Pepper ; freshly ground
4 lg Portobello mushrooms
Through a press
Salt
1 Jar Roasted red peppers - (7
1 Bag Washed; trimmed mixed

INSTRUCTIONS

Preheat oven to 400 degrees. Rinse potatoes; cut each into 4 or 6 long, thick wedges. Brush lightly with olive oil. Place, cut side down, on baking sheet. Roast for 15 minutes. Meanwhile, wipe mushrooms with damp paper towel. Remove stems and reserve for other use (they are great chopped and added to soup). Combine 1 tablespoon olive oil with garlic; rub over mushrooms. Sprinkle with rosemary. After 15 minutes, turn potatoes over. Add mushrooms, rounded side up, to baking sheet. Roast until mushrooms and potatoes are browned and cooked through, 15 to 20 minutes longer. Meanwhile, combine lemon juice, 3 tablespoons olive oil and pinch of salt and pepper in small bowl. Whisk to blend. Just before serving, toss roasted red peppers and salad greens with dressing. Place on dinner plates, dividing greens and red peppers evenly. Place a hot mushroom in center of each plate. Add potato wedges, dividing evenly. Serve at once. Yield: 4 servings. Recipe Source: St. Louis Post-Dispatch - 01-04-1999 By Marie Simmons Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com

NOTES

Alert editor

Roasted Portobello And Potato with Salad Greens

(or 1/2 tspn dried rosemary)
1 ts Snipped fresh rosemary
1 tb Fresh Lemon Juice
1 Garlic clove; minced or
3 lg Russets or sweet potatoes
 olive oil
 Black Pepper freshly ground
4 lg Portobello mushrooms
 Through a press
 Salt
1 Jar Roasted red peppers - (7
1 Bag Washed; trimmed mixed

Preheat oven to 400 degrees. Rinse potatoes; cut each into 4 or 6 long,  thick wedges. Brush lightly with olive oil. Place, cut side down, on baking  sheet. Roast for 15 minutes. Meanwhile, wipe mushrooms with damp paper  towel. Remove stems and reserve for other use (they are great chopped and  added to soup). Combine 1 tablespoon olive oil with garlic; rub over  mushrooms. Sprinkle with rosemary. After 15 minutes, turn potatoes over.  Add mushrooms, rounded side up, to baking sheet. Roast until mushrooms and  potatoes are browned and cooked through, 15 to 20 minutes longer.  Meanwhile, combine lemon juice, 3 tablespoons olive oil and pinch of salt  and pepper in small bowl. Whisk to blend. Just before serving, toss roasted  red peppers and salad greens with dressing. Place on dinner plates,  dividing greens and red peppers evenly. Place a hot mushroom in center of  each plate. Add potato wedges, dividing evenly. Serve at once. Yield: 4  servings.    Recipe Source: St. Louis Post-Dispatch - 01-04-1999 By Marie Simmons    Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (97g)
Recipe Makes: 4 servings

Calories: 83
Calories from Fat: 62 (75%)

Amt Per Serving		% DV

	Total Fat 6.9g	9 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 0.8g
Cholesterol 0mg		0 %
Sodium 5.3mg		0 %
Potassium 415.3mg		11 %
Total Carbohydrate 4.8g		1 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 3.5g
Protein 2.1g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 83

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe