Portobello Pot Roast


Meaty portobellos stand in for beef in this vegetarian portobello pot roast that's as rich as the classic but cooks in a fraction of the time.

roasted portobello mushrooms with vegetables
Photo: Blaine Moats
Hands On Time:
15 mins
Total Time:
1 hrs


  • 12 ounce baby yellow potatoes, halved if large

  • 8 4-inch portobello mushrooms, stemmed and, if desired, gills removed

  • 1 Vidalia onion, cut into 8 wedges

  • 12 ounce baby carrots with 1/2-inch tops, scrubbed

  • 3 cloves garlic, sliced

  • ½ cup dry white wine

  • 1 tablespoon chopped fresh oregano

  • 2 tablespoon extra-virgin olive oil

  • Grated fresh horseradish


  1. Preheat oven to 375°F. In a 6-quart Dutch oven layer potatoes, mushrooms, onion, carrots, and garlic. Add white wine. Sprinkle with oregano. Drizzle with oil; sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper. Bake, covered, 45 to 60 minutes or until vegetables are tender, stirring once or twice.

  2. Transfer Dutch oven to stove top. Using a slotted spoon, transfer vegetables to a serving platter. Bring cooking liquid to boiling. Boil gently, uncovered, 5 minutes or until reduced by half. Pour liquid over vegetables on platter; sprinkle with horseradish. Season to taste. Makes 4 to 6 servings.

Nutrition Facts (per serving)

278 Calories
8g Fat
43g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 278
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 5%
Sodium 405mg 18%
Total Carbohydrate 43g 16%
Total Sugars 15g
Protein 8g
Vitamin C 17.9mg 90%
Calcium 82mg 6%
Iron 2.4mg 13%
Potassium 1652mg 35%
Folate, total 120.6mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.8mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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