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Portobello and Chickpea Sheet-Pan Supper

Total Time

Prep: 15 min. Bake: 35 min.

Makes

4 servings

This is a fantastic meatless dinner or an amazing side dish. It works well with a variety of sheet-pan-roasted vegetables. We enjoy using zucchini or squash in the summer, and you can also change up the herbs in the dressing. —Elisabeth Larsen, Pleasant Grove, Utah
Portobello and Chickpea Sheet-Pan Supper Recipe photo by Taste of Home

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) chickpeas or garbanzo beans, 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

  1. Preheat oven to 400°. In a small bowl, combine the first 6 ingredients. Toss chickpeas with 2 tablespoons oil mixture. Transfer to a 15x10x1-in. baking pan. Bake 20 minutes.
  2. 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. Diabetic Exchanges: 3 fat, 2 starch.

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