Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Genevieve Ko
Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary test

hands-on:
15 mins
total:
1 hr
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 8g; saturated fat 1g; carbohydrates 43g; mono fat 5g; poly fat 1g; insoluble fiber 8g; sugars 15g; protein 8g; vitamin a 13520.3IU; vitamin c 17.9mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 12.1mg; vitamin b6 0.8mg; folate 120.6mcg; vitamin b12 0.1mcg; sodium 405mg; potassium 1652mg; calcium 82mg; iron 2.4mg.
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