Simple Portabella Mushroom Pot Roast Healthy Solutions
Start on medium heat, bring the grill pan to 60C. Place cut mushrooms in pan, place lid on and keep heat at medium. Turn over after 6 minutes; grill other side 5 minutes. Remove the cooked mushrooms to a holding utility bowl, cover. Repeat the process with remaining mushrooms.
-24 oz. Portabella mushrooms. I used the small size, cut in 1/2 inch thick slices, stems removed. The large ones would work too.
-large sweet onion, chopped in 1/2 inch size pieces
-4 medium potatoes, scrubbed but not peeled, cut up #3 cone
-4 medium carrots, scrubbed but not peeled, cut on wavy slicer #5 cone
Sauté the onion in the grill pan after the mushrooms are removed still on medium heat until they soften and become transparent. They should caramelize slightly, now combine the mushrooms with the onions in the grill pan. Add the seasoning/seasonings of your choice. I used 2 teaspoons of dry rosemary. Now add the potatoes and then the carrots on top of the potatoes. Garnish with a little more seasoning if you like. Place lid on top, still on medium heat. When temp reaches 80C again turn heat to 1 (just above low) and set timer for 30 minutes. Temperature gauge should hover around 95C.
Serve with a fresh green salad on “Meatless Monday” or anytime!