Did I tell you that I like fast food? Not the out of the package or boxed fast food that is bad for you, but foods, which are easy and fast to cook. Sometimes it is because I’m too tired to make an amazing French-style 20 coarse meal or because I am busy with many other things at the moment and simply don’t have enough time. Most times I go for “fast food” because I am busy with other things. This Roasted Rosemary Portabella and Rainbow Potatoes is one of those timesaving dishes I love to make. It is filling, nutritious and it practically makes itself. All you need to do is slice the potatoes, drizzle extra-virgin olive oil, sea salt, fresh pepper and place it in the oven with the mushroom. Set up the timer and go do your thing. By the time you are done, the meal is going to be ready. It does not require you to stand by the stove for an hour and keep stirring something or prepping a bunch of ingredients.
Mushrooms are magical and loaded with nutrients. They are medicinal––they are the super fungus!
Mushrooms promote the immune system by increasing the proteins that are released by cells in repair mode when necessary. While we tend to think vegetables that are high in antioxidants are vibrant and colorful, mushrooms pack as much antioxidants as red peppers. Packed with B vitamins, niacin and riboflavin, these vitamins help boost your metabolism, mushrooms contain 30%-40% of your daily recommended amount of B. Portabellas contain the highest levels of beta-glucan, which fight cancer, infections and support heart health.
For this recipe, you can use any type of potato. Sweet potato or yucca tastes great! Cut the potato into circles about 1cm thick. This way the portabella mushrooms and potatoes are going to be ready in about the same time and you won’t have to cook them separately. If you are using smaller mushrooms like champignon or crimini, then slice potatoes thinner.
Serve it with sliced raw veggies, small salad or just the way it is.
- 10 small potatoes
- 2 portabella mushrooms
- 1 small to medium onions
- 1 spring of rosemary
- Sea salt, to taste
- Fresh ground pepper, to taste
- Preheat the oven to 450°F.
- Slice washed potatoes and onion into circles.
- Gill the mushroom by scraping the inside of portabella mushrooms.
- Drizzle all with olive oil.
- Sprinkle with salt, pepper and a large, fresh sprig of rosemary.
- Layer ingredients on a baking sheet.
- Bake for 20 to 25 minutes or until potatoes are golden brown.