Portobello and Chickpea Sheet-Pan Supper

Total Time Prep: 15 min. Bake: 35 min.
Yield 4 servings
Test Kitchen Approved
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

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.

This is a fantastic meatless dinner or an amazing side dish. It works well with a variety of sheet-pan-roasted vegetables. We use zucchini or summer squash in the summer. You can also change up the herbs in the dressing. —Elisabeth Larsen, Pleasant Grove, Utah
Recipe Creator

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