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.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

278 calories; total fat 8g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterolmg; sodium 405mg; potassium 1652mg; carbohydrates 43g; fiber 8g; sugar 15g; protein 8g; trans fatty acidg; vitamin a 13520IU; vitamin c 18mg; thiaminmg; riboflavinmg; niacin equivalents 12mg; vitamin b6 1mg; folate 121mcg; vitamin b12mcg; calcium 82mg; iron 2mg.


Rating: 5.0 stars
Just bought the magazine and this recipe jumped off the page. I made it tonight and it is delicious. My husband loved it as well. I always tweak things a bit, so I took a few liberties. This was my first time using fresh horseradish. Wow, what I wonderful kick it adds. Thanks for a diabetic friendly dish to add to the line-up.
Rating: 5.0 stars
Great vegan dish. I added ~ 1/2 tsp dried thyme and think I'll also add a bay leaf next time. I cut all the vegetables into bite size pieces prior to cooking There wasn't much liquid generated during cooking so mixed in 1 cup of vegetable broth at the end while scraping browned bits off the bottom of the dutch oven. Also added several tablespoons of (non-anchovy) Worcestershire sauce before serving.