Recipe - Oven-Roasted Mushrooms And New Potatoes

1 One half pound New potatoes cut in 1/2"
chunks; (about 4 One half cups)
2 tablespoon Olive oil; (original called
for 4 tbs)
1 pound Mixed fresh mushrooms;
halved or quartered
1 cup Sweet red bell pepper; cut
in 1/2" chunks
1 teaspoon Minced garlic
One half cup Sliced green onions or
scallions
1 teaspoon Salt
One half teaspoon Crushed thyme
One half teaspoon Ground black pepper

I got this from the Mushroom Council page that was referenced here awhile
ago (http://www.cyberkitchen.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 eatlf.v097.n321 by Bunny Mama BunnyMama@aol.com on Dec
19, 1997