Portobello and Chickpea Sheet Pan Supper

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  • Total Time

    Prep: 20 min. Bake: 30 min.


  • Makes

    4 servings

  • Ingredients

  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon minced fresh oregano
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 4 large portobello mushrooms (4 to 4-1/2 inches), stems removed
  • 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 8 ounces cherry tomatoes
  • Directions

  • Preheat oven to 400°. In a small bowl, combine the first six ingredients. Toss garbanzo beans with 2 tablespoons oil mixture. Transfer to a 15x10x1-in. baking pan. Bake 20 minutes.
  • Brush mushrooms with 1 tablespoon oil mixture; add to pan. Toss asparagus and tomatoes with remaining oil mixture; arrange around mushrooms. Bake until vegetables are tender, 15-20 minutes longer.
  • Nutrition Facts

    1 mushroom with 1 cup vegetables: 279 calories, 16g fat (2g saturated fat), 0 cholesterol, 448mg sodium, 28g carbohydrate (8g sugars, 7g fiber), 8g protein.
    Source: Read Full Article