Portobello Mushroom Supper
So easy to make and delicious! This is a fantastic meatless dish alternative! This meal is perfect for a meatless supper or as a side dish. It goes well with a variety of roasted veggies on a sheet pan.
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course dinner, Side Dish
Cuisine Vegan
Servings 4 Servings
Calories 389 kcal
- 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.
Calories: 389kcalCarbohydrates: 47gProtein: 17gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gSodium: 29mgPotassium: 1269mgFiber: 15gSugar: 15gVitamin A: 2217IUVitamin C: 28mgCalcium: 143mgIron: 10mg
Keyword lenten recipe, portobello mushrooms