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Portobello Mushroom Supper
This Portobello mushroom supper with chickpeas is an ideal meal for your Lenten season. We are all aware that during the Lenten season, we avoid those who offer recipes for fresh meat. But this time, let me share this vegan recipe with you. This recipe is meat-free. For your information, mushrooms are a great substitute for meat. It’s healthy, and it’s perfect as your side dish or even for your dinner. It’s easy to make with on-hand ingredients and simple instructions. This recipe will be your favorite mushroom recipe. When picking mushrooms, you must know this Essential Guide to Different Types of Mushrooms
Looking for more vegan recipes that will fit into the Lenten season? No worries, we have rounded up a lot of healthy and delectable recipes that you will love and learn all About Vegan Globetrotter.
Don’t get too flaky, let’s make this recipe. Gather all the ingredients and Happy Easter cooking!
Try Our Portobello Mushroom Supper:
Portobello Mushroom Supper
- 2 oz. olive oil extra-virgin
- 2-3 tbsp balsamic vinegar
- 1-2 tbsp oregano fresh, minced
- garlic powder, to taste
- kosher salt to taste
- black pepper freshly ground, to taste
- 15 oz. chickpeas or garbanzo beans, rinsed and drained
- 4-5 large portobello mushroom stems removed
- 1 kg asparagus fresh, trimmed, and cut.
- 8-9 oz. cherry tomatoes
- Preheat the oven to 400°F. Mix the first 7 (2 tbsp of oil mixture) ingredients in a small mixing dish. Place in a baking pan then cooks for 15-20 minutes.
- Coat the mushroom with the oil mixture before placing it in the pan.
- Combine the asparagus and tomatoes with the remaining oil mixture. Cook till the veggies are soft.
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