1hPortobello Potato Souvlaki Pan
Portobello mushrooms, baby potatoes, zucchini, and red onion roast together on one rimmed sheet pan. A bright lemony hummus sauce and parsley finish the pan.
- Energy
- 407 calories per serving
- Protein
- 11 g per serving
- Carbs
- 54.2 g per serving
- Fat
- 18.6 g per serving
- Sodium
- 816 mg per serving
Shopping options
Cook this recipe
- baby potatoes-1.5 lb
- large portobello mushroom caps-4 cap
- medium zucchini-2 each
- large red onion-1 each
- plain hummus-0.75 cups
- fresh parsley-0.5 cups
- extra-virgin olive oil-3 tbsp
- warm water-2 tbsp
- large lemon-1 each
- dried oregano-2 tsp
- kosher salt-1.25 tsp
- garlic powder-1 tsp
Heat the oven to 425°F. Prep the baby potatoes, portobello mushrooms, zucchini, red onion, lemon, and parsley as listed.
Keep fingers clear of the knife blade while cutting the vegetables.
On the rimmed sheet pan, toss the halved baby potatoes with 1 tablespoon olive oil, 1 teaspoon oregano, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt. Spread them cut side down and roast for 20 minutes.
Use oven mitts when moving the sheet pan in or out of the hot oven.
Carefully remove the hot pan from the oven. Add the portobello mushrooms, zucchini, and red onion to the same pan, then toss with the remaining 2 tablespoons olive oil, remaining 1 teaspoon oregano, remaining 1/2 teaspoon garlic powder, and 1/2 teaspoon salt.
Use oven mitts and keep the hot sheet pan on a heatproof surface while adding the vegetables.
Spread everything into an even layer and roast for 20 to 25 minutes, until the potatoes are fork-tender and the mushrooms are browned at the edges.
Use oven mitts when handling the hot rimmed sheet pan.
While the pan finishes roasting, stir the hummus, lemon zest, lemon juice, warm water, and remaining 1/4 teaspoon salt in a small bowl until smooth and pourable.
Drizzle the roasted vegetables with the lemony hummus sauce, sprinkle with fresh parsley, and serve hot.
How did it turn out?
Rating and review tools are unavailable right now.