Lizzy Roast Mushrooms & Kale over Mashed Sweet Potatoes
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 406.6
- Total Fat: 19.3 g
- Cholesterol: 30.4 mg
- Sodium: 522.4 mg
- Total Carbs: 50.3 g
- Dietary Fiber: 7.3 g
- Protein: 14.8 g
View full nutritional breakdown of Lizzy Roast Mushrooms & Kale over Mashed Sweet Potatoes calories by ingredient
Introduction
If you want a strictly vegetarian meal, use veggie broth instead of the chicken broth. The nutritional values are calculated with chicken stock.This is taken from RR's 30-minutes meals, but if you can do it in 30 minutes you're a chef with the ingredients already prepped and two ovens. Sorry, Rache!
We also increased the garlic by 2x, and did Not add salt & pepper to the mushrooms after they came out of the oven. We also did Not add more salt to the potatoes after they were cooked.
A meal serving includes 4.25 oz Kale/Mushroom mix, over 7.5 oz Sweet Potato mix. Cut this in half for side dish servings. If you want a strictly vegetarian meal, use veggie broth instead of the chicken broth. The nutritional values are calculated with chicken stock.
This is taken from RR's 30-minutes meals, but if you can do it in 30 minutes you're a chef with the ingredients already prepped and two ovens. Sorry, Rache!
We also increased the garlic by 2x, and did Not add salt & pepper to the mushrooms after they came out of the oven. We also did Not add more salt to the potatoes after they were cooked.
A meal serving includes 4.25 oz Kale/Mushroom mix, over 7.5 oz Sweet Potato mix. Cut this in half for side dish servings.
Number of Servings: 8
Ingredients
-
2 lbs mixed mushrooms (1/2 lb crimini, 1 lb baby portabello, & 1/2 lb shiitake) , sliced
3 cloves garlic, thinly sliced
a few sprigs of fresh thyme, or 2 heaping tsp if you use dry
5 tbsp EVOO
1.5 tbsp sea salt
pepper to taste
5 medium (1500g, or 5+ lbs) sweet potatoes, peeled & sliced 1/2 inch thick; you may want to chunk-chop the slices.
1/2 c chicken or vegetable stock
1/2 c skim milk
1 tsp paprika
a few dashes of hot sauce
2 c Cabot Seriously Sharp cheddar cheese, grated
1 lb kale - we used 1/2 lb curly, 1/2 lb flat leaf
freshly grated nutmeg -trust me, you want to spend the extra on the whole nutmegs if you can.
Directions
Preheat oven to 450 F.
In large bowl, mix mushrooms, garlic, & thyme w/ 1/4c evoo.
Spread on a large baking sheet & roast for 20 minutes.
Remove from oven and season w/ sea salt & pepper to taste.
Meanwhile, in a pot, cover the sweet potatoes with water, add a tbsp sea salt, bring to a boil, and cook til tender; about 15 minutes.
Drain, mash with stock, milk, pepper, paprika, hot sauce, then stir in the grated cheddar until melted.
While the potatoes are working in a bowl, toss the kale with 1 tbsp evoo & season with 1 tsp sea salt, 1/2 tsp pepper, and about 10 grates, or 1/4 of a nut, of fresh nutmeg.
Arrange on a rack set over a baking sheet, & roast until crisp at the edges, 10 to 12 minutes.
Combine mushrooms & kale, and serve on a bed of sweet potatoes.
Serving Size: makes 8 meal servings, 16 side dish servings
Number of Servings: 8
Recipe submitted by SparkPeople user THININSIDENQT2.
In large bowl, mix mushrooms, garlic, & thyme w/ 1/4c evoo.
Spread on a large baking sheet & roast for 20 minutes.
Remove from oven and season w/ sea salt & pepper to taste.
Meanwhile, in a pot, cover the sweet potatoes with water, add a tbsp sea salt, bring to a boil, and cook til tender; about 15 minutes.
Drain, mash with stock, milk, pepper, paprika, hot sauce, then stir in the grated cheddar until melted.
While the potatoes are working in a bowl, toss the kale with 1 tbsp evoo & season with 1 tsp sea salt, 1/2 tsp pepper, and about 10 grates, or 1/4 of a nut, of fresh nutmeg.
Arrange on a rack set over a baking sheet, & roast until crisp at the edges, 10 to 12 minutes.
Combine mushrooms & kale, and serve on a bed of sweet potatoes.
Serving Size: makes 8 meal servings, 16 side dish servings
Number of Servings: 8
Recipe submitted by SparkPeople user THININSIDENQT2.
