Portobello Pot Roast
Ingredients
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12 ounce baby yellow potatoes, halved if large
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8 4-inch portobello mushrooms, stemmed and, if desired, gills removed
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1 Vidalia onion, cut into 8 wedges
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12 ounce baby carrots with 1/2-inch tops, scrubbed
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3 cloves garlic, sliced
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½ cup dry white wine
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1 tablespoon chopped fresh oregano
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2 tablespoon extra-virgin olive oil
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Grated fresh horseradish
Directions
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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 (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 | 16% |
| Vitamin C 17.9mg | 20% |
| 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.