Roasted Mushrooms with Winter Vegetables

Recipe courtesy of the Mushroom Council and


Yield: 6 portions


12 oz fresh white button mushrooms, sliced
4 oz Shiitake mushrooms
5 (about 2 pounds) Sweet potatoes, medium-sized
2 (about 8 ounces) Onions, medium
2 Cloves Garlic
1 tbs or 1-1/2 tsp crushed dried rosemary/chopped fresh rosemary
1/2 tsp Black pepper, ground


Preheat oven to 425 degrees. Trim white mushrooms. Remove and discard shiitake stems. Peel and cut sweet potatoes in half lengthwise, then into 1/2-inch slices. Cut onions in 1/2 inch wedges. Cut garlic cloves in halves. In a large bowl, combine oil, rosemary, salt and pepper. Add mushrooms, sweet potatoes, onions and garlic; toss to coat. In two shallow roasting pans, arrange vegetables in a single layer. Roast, stirring once, until tender, about 25 minutes. (Mixture can be roasted in advance and reheated in a hot oven.)


Calories 246 cal
Calories from Fat 84 cal
Total Fat 9.3 g
Saturated Fat 1.3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 482.9 mg
Total Carbohydrates 37.2 g
Dietary Fiber 6.2 g
Sugars 0 g
Protein 246 cal
Vitamin A 84 cal
Calcium 9.3 g
Vitamin C 1.3 g
Iron 0 g


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