| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
New potatoes cut in 1/2" chunks; (about 4 1/2 cups) |
| 2 |
tb |
Olive oil; (original called for 4 tbs) |
| 1 |
lb |
Mixed fresh mushrooms; halved or quartered |
| 1 |
c |
Sweet red bell pepper; cut in 1/2" chunks |
| 1 |
ts |
Minced garlic |
| 1/2 |
c |
Sliced green onions or scallions |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Crushed thyme |
| 1/2 |
ts |
Ground black pepper |
INSTRUCTIONS
I got this from the Mushroom Council page that was referenced here awhile
ago (http://www.cyber-kitchen.com/mushrooms/home.htm). We had it for dinner
last night with a green salad, and it was wonderful. I used a combination
of red and green peppers which made it very pretty, also. I cut the oil in
half and it could have been reduced even more, because once you add the
mushrooms and peppers, there's sufficient liquid to cook everything.
Preheat oven to 450. In a large 9x13x2 baking pan, toss potatoes with olive
oil. Bake uncovered for 10 minutes. Stir in mushrooms, red pepper and
garlic. Bake uncovered until potatoes are nearly tender, about 15 minutes.
Stir in green onions, salt, thyme and pepper. Bake until vegetables are
tender, about 10 minutes longer.
Calories: 304, CFF 76, %CFF 25%. Total Fat 8g, Sat Fat 1g, Chol 0, Sod
603mg, Carb 50g, Fiber 3g, Protein 7g.
Posted to Digest eat-lf.v097.n321 by Bunny Mama <BunnyMama@aol.com> on Dec
19, 1997
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”