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.
Keyword lenten recipe, portobello mushrooms