And make something quite yummy, while keeping it entirely vegetarian (and organic!).  Gypsy Walukones submitted this week’s winning recipe for Oven Roasted Portobellas with Potatoes, Onions and Squash.  Not only that, thanks to the fine folks at The Mushroom Channel this recipe may be featured as their Recipe Of The Week, if I didn’t mess it up.   Also, Gypsy’s recipe will be entered in the Taste Of Home recipe contest for a chance for her to win $2000! 

I cooked up Gypsy’s concoction last night and agree fully with her last statement below, it taste wonderful!  I’ll be making it again as it is very simple, just my style.  And now for Gypsy’s recipe:

Oven Roasted Portobellas with Potatoes, Onions and Squash

Ingredients:
Portobello 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.