Roasted Mushrooms with Winter Vegetables

  • Serves:

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  • 12 oz fresh white button mushrooms, sliced
  • 4 oz shiitake mushrooms
  • 5 (about 2 pounds) sweet potatoes, medium-sized
  • 2 (about 8 ounces) onions, medium
  • 2 cloves garlic
  • 1 Tbs or 1 1/2 tsp crushed dried rosemary/chopped fresh rosemary
  • salt
  • 1/2 tsp black pepper, ground
Roasted Mushrooms with Winter Vegetables


  1. Preheat oven to 425° F. Trim white mushrooms. Remove and discard shiitake stems. Peel and cut sweet potatoes in half lengthwise, then into 1/2 inch slices. Cut onions in 1/2 inch wedges.
  2. Cut garlic cloves in halves. In a large bowl, combine oil, rosemary, salt and pepper. Add mushrooms, sweet potatoes, onions, and garlic; toss to coat. In two shallow roasting pans, arrange vegetables in a single layer. Roast, stirring once, until tender, about 25 minutes. (Mixture can be roasted in advance and reheated in a hot oven.)

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