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Roasted Vegetables and Beans with Portobello Mushrooms Recipe

Roasted Vegetables and Beans with Portobello Mushrooms Recipe

6 servings



1 package frozen parmesan-herb oven-roasted vegetables

1 can each: pinto and dark kidney beans, rinsed, drained

1 red or green bell pepper, thickly sliced

1 small onion, cut into thin wedges

2 tablespoons olive or vegetable oil, divided

4 large portobello mushrooms, stems removed


Toss vegetables, except mushrooms, with 1 tablespoon oil and arrange in single layer on greased aluminum foil-lined large jelly roll pan, sprinkle with parmesan-herb seasoning packet. Arrange mushrooms on end of pan and brush with remaining 1 tablespoon oil. Bake at 450 degrees until browned, about 30 minutes. Arrange mushrooms on plates, spoon vegetables over.

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