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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (140g) Recipe makes 6 servings |
||
| Calories 70 | ||
| Calories from Fat 24 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.7g | 4% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 0.8g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 5mg | 1% | |
| Sodium 299mg | 12% | |
| Potassium 312mg | 8% | |
| Total Carbohydrate 8.7g | 2% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 5.0g | ||
| Protein 4.0g | 8% | |
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Adapted from a Kraft recipe.
SERVES 6
Ingredients
- 1/2 lb whole mushroom
- 1/2 lb baby carrot
- 1 medium onion, peeled, cut into 1/2-inch-thick wedges
- 1 large red bell pepper or green bell pepper or yellow bell pepper, cut into 8 strips
- 1/3 cup zesty reduced-fat Italian salad dressing
- 1/3 cup grated parmesan cheese, divided
Directions
1
Preheat oven to 450°F.2
Line 15x10x1-inch baking pan with foil; spray with cooking spray. Set aside.3
Toss vegetables with dressing and 1/4 cup of the cheese; spread into prepared pan.4
Bake 28 to 30 minute or until vegetables are tender, stirring after 15 minute.5
Sprinkle with remaining cheese.
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- Main Ingredient > Vegetables > Mushrooms
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- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: Dreamer in Ontario
On Apr 8, 2008
I love recipes like this. Simple, quick, delicious and versatile enough to allow substitutions/additions. Thanks for posting. This will become a regular.
From: V.A.
On Feb 21, 2008
This was really good! It was a snap to get it in the oven and simple to prepare. It is a great side dish for those busy nights when you just can’t stand in front of the stove! We enjoyed it very much and will certainly have it again. Thanks so much for posting 
From: PaulaG
On Jan 21, 2008
Absolutely fantastic! Being the true garlic lover that I am, I tossed in about 1 full head of peeled garlic. The mushrooms were baby bella and the carrots a combination of orange and yellow organic. The mushrooms and several of the carrots seemed quite large so were cut in half. The vegetables were done in the time frame specified. This was served as a side with Spice Plank-Grilled Salmon.
From: TexasHurricane
On Dec 10, 2007
I found this in a Kraft Food and Family Magazine and had to give it a try. To be honest, I liked it a lot better than I thought I would! I didn't realize the vegetables would come out so creamy and rich tasting. I used Fat-free Italian dressing and reduced-fat parmesean and these still tasted decadant. I made this following the vegetables given, but I will definitely be experimenting with other veggies in the future!
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