Roasted Portabella Mushrooms and Potatoes
October 15, 2019
Ingredients
- 2 pounds of mini new potatoes
- 1 medium onion sliced
- 4 large or 6 medium portabella mushroom caps
- 1 tablespoon of chopped garlic per mushroom cap
- 1/2 cup olive oil
- Salt and pepper to taste
Directions
- Step 1 Preheat oven to 350°F.
- Step 2 Toss the baby new potatoes and onion slices with drizzled oil and salt and pepper and place in a 9″ x 13″ pan.
- Step 3 Rinse and remove stems from the portabella mushrooms, placing them face up on top of the potato mix.
- Step 4 Spread 1 tablespoon of chopped garlic on each interior mushroom cap and drizzle with oil.
- Step 5 Bake for 35 minutes. A fork should come cleanly out of the potatoes.
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