Portabello Mushrooms and Mashed Potatos with mixed vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Directions
2 large portabello mushrooms, cleaned2 cups instant mashed potatoes1 large tomato1 cup onion1 cup chopped zucchini2 tbsp. olive oil1 tbsp. onion powder1 tbsp. garlic powder1 tbsp. Montreal Steak seasoning
1. Wash onion, zucchini and tomato. Cut into chunks or slices, whichever you prefer.
2. saute vegetables with olive oil in a large pan. Cook until lightly browned.
3. While sauteing vegetables, clean mushrooms so only the caps are left.
4. Arrange mushrooms on an oven safe pan and top with vegetable mixture. Cook in oven on 350 degrees for 10 minutes.
5. While you are cooking the mushrooms, make the instant mashed potatoes according to the directions.
6. After the mushrooms have cooked for ten minutes, take out and top with instant mashed potatoes.
7. Cook an additional 5-7 minutes, or until desired temperature.
8. Eat and ENJOY!
Serving Size: Makes 2 servings.
Number of Servings: 2
Recipe submitted by SparkPeople user ELYSE63005.
2. saute vegetables with olive oil in a large pan. Cook until lightly browned.
3. While sauteing vegetables, clean mushrooms so only the caps are left.
4. Arrange mushrooms on an oven safe pan and top with vegetable mixture. Cook in oven on 350 degrees for 10 minutes.
5. While you are cooking the mushrooms, make the instant mashed potatoes according to the directions.
6. After the mushrooms have cooked for ten minutes, take out and top with instant mashed potatoes.
7. Cook an additional 5-7 minutes, or until desired temperature.
8. Eat and ENJOY!
Serving Size: Makes 2 servings.
Number of Servings: 2
Recipe submitted by SparkPeople user ELYSE63005.
Nutritional Info Amount Per Serving
- Calories: 396.6
- Total Fat: 16.0 g
- Cholesterol: 4.2 mg
- Sodium: 1,338.3 mg
- Total Carbs: 62.2 g
- Dietary Fiber: 10.0 g
- Protein: 9.9 g
Member Reviews