APRIL'S RECIPE
for a warm and unique side dish...
Portobello Mushrooms with Chickpeas
Prep Time: 15 min, Bake Time: 35 min, Approx 4 servings
Ingredients
¼ cup olive oil
2 tbsp balsamic vinegar
1 tbsp minced fresh oregano
¾ tsp garlic powder
½ tsp salt
¼ tsp pepper
1 can chickpeas or garbanzo beans, drained and rinsed
4 large portobello mushrooms, stems removed
1 pound fresh asparagus, trimmed, cut into 2-inch pieces
8 ounce cherry tomatoes
Directions
Preheat oven to 400°
In a small bowl, combine first 6 ingredients
Toss chickpeas with 2 tbsp oil mixture
Transfer to baking sheet pan
Bake 20 minutes
Brush mushrooms with 1 tbsp oil mixture, add to pan
Toss asparagus and tomatoes with remaining oil mixture, arrange on sheet pan
Bake until vegetables are tender, about 15 minutes longer
