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Add a photoServings: 4
Ingredients
- 3 lrg Russets or possibly sweet potatoes
- Â Â Extra virgin olive oil
- 4 lrg Portobello mushrooms
- 1 x Garlic clove chopped or possibly crushed
- Â Â through a press
- 1 tsp Snipped fresh rosemary
- Â Â (or possibly 1/2 tspn dry rosemary)
- 1 Tbsp. Fresh lemon juice
- Â Â Salt
- Â Â Freshly grnd black pepper
- 1 jar Roasted red peppers - (7 ounce) liquid removed, rinsed
- 1 bag Washed, trimmed mixed fresh salad greens (abt 16 ounce total)
Directions
- Preheat oven to 400 degrees.
- Rinse potatoes; cut each into 4 or possibly 6 long, thick wedges. Brush lightly with extra virgin olive oil. Place, cut side down, on baking sheet. Roast for 15 min.
- Meanwhile, wipe mushrooms with damp paper towel. Remove stems and reserve for other use (they are great minced and added to soup). Combine 1 Tbsp. extra virgin olive oil with garlic; rub over mushrooms. Sprinkle with rosemary.
- After 15 min, turn potatoes over. Add in mushrooms, rounded side up, to baking sheet. Roast till mushrooms and potatoes are browned and cooked through, 15 to 20 min longer.
- Meanwhile, combine lemon juice, 3 Tbsp. extra virgin olive oil and healthy pinch of salt and pepper in small bowl. Whisk to blend. Just before serving, toss roasted red peppers and salad greens with dressing. Place on dinner plates, dividing greens and red peppers proportionately. Place a warm mushroom in center of each plate. Add in potato wedges, dividing proportionately. Serve at once.
- Yield: 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 387g | |
| Recipe makes 4 servings | |
| Calories 248 | |
| Calories from Fat 4 | 2% |
| Total Fat 0.47g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 20mg | 1% |
| Potassium 1601mg | 46% |
| Total Carbs 56.01g | 15% |
| Dietary Fiber 5.4g | 18% |
| Sugars 3.87g | 3% |
| Protein 8.24g | 13% |
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