May 14, 2013

Balsamic Roast Mushrooms Tomatoes & Peppers

Roast Mushroom

As part of my year as a food correspondent for Sargento I am exploring the wild world of mushrooms. It has been awesome so far, playing with new ways to enjoy mushrooms. I love any excuse I can get to find new ways to eat them at home. This week I picked up a few portobello mushrooms and kept them around for a few days until I could decide what to make. I always enjoy a good portobello mushroom burger, but this time I wanted to change it up and come up with something easy and fresh.

Since spring vegetables have arrived I decided to mix the meaty portobellos with some vegetables of equal texture – tomatoes and peppers. I tossed them with a simple balsamic dressing and roasted everything until it was sweet and tender. The portobellos held up beautifully to the high heat, retaining their chewy texture and deep earthy flavor. Together, the mix was tangy and sweet and perfect for spring. Though not a main course this could easily be our new favorite mushroom based side dish for summer!

(Disclosure: This post is sponsored by Sargento. The opinions expressed are wholly my own. Thank you for supporting the sponsors that make Naptime Chef possible.)


Balsamic Roast Mushrooms Tomatoes & Peppers


2 portobello mushroom caps, sliced 1-inch thick
1 yellow pepper, cut into thin strips
1 red pepper, cut into thin strips
1 green pepper, cut into thin strips
½ cup small cherry peppers
¼ cup low-fat balsamic dressing


1. Preheat the oven to 425 degree F. Line a baking sheet with aluminum foil and lightly spray it with cooking spray.

2. Toss the sliced vegetables and tomatoes with the balsamic dressing on a large bowl and spread everything in one even layer. Roast for 20 to 25 minutes, or until the vegetables or tender and lightly browned. Remove from the oven and allow to cool slightly. Then serve!



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