pinterest logo

Roasted Mushrooms with Winter Vegetables

  • Serves: 6
  • Cook Time: 25 Minutes
  • Print
Roasted Mushrooms with Winter Vegetables


  • 12 ounces fresh white mushrooms, cleaned
  • 4 ounces shiitake mushrooms, cleaned
  • 5 medium sweet potatoes (about 2 pounds), washed and peeled
  • 2 medium onions (about 8 ounces), washed and peeled
  • 12 cloves fresh garlic, peeled
  • ¼ cup olive oil, DIVIDED
  • 1 tablespoon chopped fresh rosemary or 1½ teaspoons crushed dried rosemary
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper


  1. Wash and trim white mushrooms. Wash shiitakes; remove and discard stems.

  2. Cut sweet potatoes in half lengthwise, then into ½-inch slices. Cut onions in ½-inch wedges. Cut garlic cloves in half.
  3. In large bowl, combine oil, rosemary, salt, and pepper. Add mushrooms, sweet potatoes, onions and garlic; toss to coat.

  4. In two shallow roasting pans, arrange vegetables in single layer.

  5. Roast in preheated 425 °F oven, stirring once, until tender, about 25 minutes. (Mixture can be roasted in advance and refrigerated. Reheat in hot oven.)

Recipe Source

Mushroom Information Center