Hello! This week’s cooking challenge is all vegetarian! While I am not normally a vegetarian, it never seems to hurt to slack off chicken and fish for a bit. Plus it’s often more challenging. So this week, along with the normal rules, I’m throwing in the challenge of keeping the recipe vegetarian. This means no dairy or meat. I realize there are about a hundred ways to interpret ‘vegetarian’ but for me, this works for the time being.
If you need a refresher on the rule, check out the How It Works tab above. I don’t have the other kitchen staples listed yet, but olive oil is definitely on there. And flour. And red wine.
This week’s ingredients are:
- Portabello Mushrooms
- Red Potatoes
- White Onions
- Italian Squash
You have 24 hours to come up with a recipe that I will attempt to cook and make delicious. Feel free to use any of the Spices & Herbs available in the kitchen. Submit your recipe by 5pm, PDT on Tuesday. By the way “salad” doesn’t count for this one. 
Thanks! And Good Luck!
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Hi! This is Jessi, one of the editors for The Mushroom Channel. I was serious over Twitter- just stumbled onto your blog and think this is such a fun idea. We would love to feature the collaborative effort with portabellas on the Channel next week. Other Recipes of the Week can be found here:
http://www.themushroomchannel.com/category/recipe-of-the-week/
Oven Roasted Portabellas with Potatoes, Onions and Squash
Ingredients:
Portabello Mushrooms
Red Potatoes
White Onions
Italian Squash
Several cloves Fresh Garlic
1-2 teaspoons Mustard Powder
Salt and Pepper to Taste
1/2 cup Olive Oil
1/4 cup (or to taste) Balsamic or Apple Cider Vinegar
2 tablespoons honey
Directions: Chop potatoes, squash and onions into similarly sized pieces. Mix together in oven safe cookware. (Note: If you have a quicker cooking squash, you may want to reserve it and add midway through the cooking process.) Slice the mushrooms into generously thick portions and spread over the top of the other veggies. In a bowl or liquid measure, whisk together the garlic, spices, salt and pepper, oil, vinegar and honey. Drizzle over the top of the vegetables.
Roast in 350-375 degree (F) oven for about an hour or until veggies are tender, stirring once or twice to make sure the vegetables are evenly coated.
This one tastes prettier than it looks.
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