Roasted Portabello Mushrooms with Vegetables

Roasted Portabello Mushrooms with Vegetables

The key to this Roasted Portabello Mushroom and Vegetables dish is to really let it roast for a long time. This allows the water to evaporate and the vegetables become really caramelize. The only downside is a that huge pan full of vegetables serves four as a side dish, if it actually make it to the table. This recipe sort of happened by accident. I left them in the oven a bit longer than usual and I was not sorry!

I use a julienne peeler for the slices. Here is a link to one you can purchase on Amazon.

The vegetables

Julienne the carrots and slice the vegetables

Roast until caramelized.

Roasted Portabello Mushrooms with Vegetables

 

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Ingredients

• 6 portabello mushrooms
• 2 yellow, red or orange peppers
• 4 shallots
• 4 cloves of garlic
• 1 large carrot
• 1 handful parsley chopped
• 6 tablespoons olive oil
• 1 teaspoon salt

Instructions

1. Slice all the vegetables into thin slices (except for the carrot), using the picture above as a guide
2. Julienne the carrot. I use a julienne peeler
3. Add to a large pan and drizzle with olive oil and salt
4. Toss
5. Roast at 400 for 45 minutes
6. Check after 30 minutes to ensure the vegetables don't burn.

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