| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| St. Louis | Post3 | 4 | servings | |
INGREDIENTS
| 3 | lg | Russets or sweet potatoes |
| Olive oil | ||
| 4 | lg | Portobello mushrooms |
| 1 | Garlic clove; minced or crushed | |
| Through a press | ||
| 1 | ts | Snipped fresh rosemary |
| (or 1/2 tspn dried rosemary) | ||
| 1 | tb | Fresh lemon juice |
| Salt | ||
| Freshly ground black pepper | ||
| 1 | Jar Roasted red peppers – (7 oz); drained, rinsed | |
| 1 | Bag Washed; trimmed mixed fresh salad greens, (abt 16 oz total) |
INSTRUCTIONS
Preheat oven to 400 degrees. Rinse potatoes; cut each into 4 or 6 long, thick wedges. Brush lightly with olive oil. Place, cut side down, on baking sheet. Roast for 15 minutes. Meanwhile, wipe mushrooms with damp paper towel. Remove stems and reserve for other use (they are great chopped and added to soup). Combine 1 tablespoon olive oil with garlic; rub over mushrooms. Sprinkle with rosemary. After 15 minutes, turn potatoes over. Add mushrooms, rounded side up, to baking sheet. Roast until mushrooms and potatoes are browned and cooked through, 15 to 20 minutes longer. Meanwhile, combine lemon juice, 3 tablespoons olive oil and pinch of salt and pepper in small bowl. Whisk to blend. Just before serving, toss roasted red peppers and salad greens with dressing. Place on dinner plates, dividing greens and red peppers evenly. Place a hot mushroom in center of each plate. Add potato wedges, dividing evenly. Serve at once. Yield: 4 servings. Recipe Source: St. Louis Post-Dispatch - 01-04-1999 By Marie Simmons Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
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