Italian Roasted Mushrooms And Veggies Recipes

ROASTED ITALIAN VEGETABLES

Steps:

• In a large bowl, combine the zucchini, mushrooms and orange pepper. Add the remaining ingredients and toss to coat. , Arrange vegetables in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 450° for 15-20 minutes or until tender, stirring occasionally.

ITALIAN ROASTED VEGETABLES

Steps:

• Preheat oven to 500ºF.
• Put veggies into open roasting pan. Toss with rosemary, chopped garlic, salt and fresh ground black pepper and just enough olive oil to coat.
• Roast for about 45 minutes, or until crisp tende.

ITALIAN MUSHROOMS

Steps:

• In a 3-qt. slow cooker, layer mushrooms and onion. Combine butter and salad dressing mix; pour over vegetables. Cover and cook on low until vegetables are tender, 4-5 hours. Serve with a slotted spoon.

OVEN-ROASTED ITALIAN VEGETABLES

Steps:

• Heat oven to 450°F. Generously spray 15x10x1-inch pan with cooking spray. In large bowl, toss vegetables with dressing. Spread vegetables in single layer in pan.
• Bake uncovered 30 minutes, stirring occasionally, until crisp-tender.

ITALIAN ROASTED MUSHROOMS AND VEGGIES RECIPE

Steps:

• Preheat oven to 400 F degrees. In a bowl add all the mushrooms and veggies. Drizzle with olive oil then add Italian seasoning, salt, pepper and toss until well combined. Dump the veggies to a baking sheet and place in the preheat oven. Roast for 20 to 30 minutes or until mushrooms are golden brown and cauliflower is fork tender. Garnish with fresh parsley before serving.

ROASTED BALSAMIC MUSHROOMS AND VEGETABLES

Steps:

• Preheat oven to 400 degrees.
• In a large bowl, mix together mushrooms, tomatoes, artichokes, balsamic vinegar, and olive oil. Spread out evenly on a foiled-lined baking sheet.
• Bake for 20 minutes, until mushrooms are tender and artichokes start to turn golden brown.

ITALIAN-SEASONED STUFFED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Remove stems from mushrooms. Chop stems and set aside. Brush caps with 1 tablespoon olive oil and place on the prepared baking sheet with the open sides up.
• Heat remaining 1 tablespoon oil in a skillet over medium heat. Add onion, garlic, and Italian seasoning; cook for 2 minutes. Add mushroom stems and cook until tender, about 5 minutes. Remove from the heat and transfer to a bowl.
• Add crushed saltines, Asiago cheese, and ricotta cheese to the onion-mushroom mixture and mix to combine. Season with salt and pepper. Fill each mushroom cap with a spoonful of the mixture.
• Bake in the preheated oven until mushrooms are tender and filling is bubbling slightly, 20 to 25 minutes.

BEST ITALIAN ROASTED VEGETABLES

Steps:

• Preheat oven to 425 degrees F.
• Line a baking sheet with foil and spray with nonstick cooking spray; set aside.
• Place potatoes, carrots, yellow squash, zucchini and mushrooms on prepared pan.
• Drizzle with olive oil and toss gently.
• Sprinkle minced garlic, Italian seasoning, salt, and pepper onto vegetables; toss gently.
• Bake for 40 minutes, flipping halfway through.