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Portobello Potato Souvlaki Pan
1h 10m$27.84

Portobello Potato Souvlaki Pan

Roasted portobello mushrooms, baby potatoes, zucchini and red onion with lemony hummus sauce and parsley.

  • Greek-inspired
  • mushrooms
  • one-pan
  • plant-based
  • potatoes
  • sheet-pan
  • Vegan
  • Vegetarian
Bundle it with similar meals
20 min prep50 min cook4 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

Lemon · 1 Each

Fresh Large Lemon - Each

100%

In recipe$0.85
To buy$0.85
Details
Fresh Citrus · 1 each$0.85 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

Zucchini · 2 Each

Organic Zucchini Tray

100%

In recipe$3.50
To buy$3.50
Details
2 ct$3.50 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

Plain hummus · 0.75 Cup

Simple Truth Organic® Original Hummus

82%

In recipe$3.25
To buy$3.99
Details
Simple Truth Organic · 8 oz$3.99 per packageBuy 1Package use: 82%Product matchEstimated at KROGER

Baby potatoes · 1.5 Pound

Private Selection® Petite Spudlings Gourmet Gold Potatoes

75%

In recipe$5.99
To buy$7.98
Details
Private Selection · 1 lb$3.99 per packageBuy 2Package use: 75%Product matchEstimated at KROGER

Portobello mushrooms · 4 Count

Simple Truth Organic® Portabella Mushroom Caps

67%

In recipe$10.10
To buy$15.00
Details
Simple Truth Organic · 6 oz$5.00 per packageBuy 3Package use: 67%Product matchEstimated at KROGER

Red onion · 1 Each

Peeled Jumbo Red Onions

67%

In recipe$2.39
To buy$3.59
Details
1 lb$2.39 per packageBuy 2Package use: 67%Product matchEstimated at KROGER

Fresh parsley · 0.5 Cup

Parsley

50%

In recipe$0.75
To buy$1.49
Details
1 ct$1.49 per packageBuy 1Package use: 50%Product matchEstimated at KROGER

Dried oregano · 2 Teaspoon

Kroger® Oregano Leaves Shaker

14%

In recipe$0.31
To buy$2.19
Details
Kroger · 0.5 oz$2.19 per packageBuy 1Package use: 14%Product matchEstimated at KROGER

Extra-virgin olive oil · 3 Tablespoon

Kroger® Extra Virgin Olive Oil

9%

In recipe$0.62
To buy$6.99
Details
Kroger · 16.9 fl oz$6.99 per packageBuy 1Package use: 9%Product matchEstimated at KROGER

Garlic powder · 1 Teaspoon

Kroger® Garlic Powder Shaker

2%

In recipe$0.08
To buy$3.99
Details
Kroger · 5.5 oz$3.99 per packageBuy 1Package use: 2%Product matchEstimated at KROGER

Kosher salt · 1.25 Teaspoon

Kroger® Coarse Kosher Salt

1%

In recipe$0.02
To buy$3.29
Details
Kroger · 48 oz$3.29 per packageBuy 1Package use: 1%Product matchEstimated at KROGER
Common ingredient

Warm water · 2 Tablespoon

Tap water

0%

In recipe$0.00
To buy$0.00
Details
$0.00 per packagePackage use: 0%Product matchIn stock
Common ingredient

Cost Summary

Availability unavailable
$27.84

· only what you use

$6.96

per serving · 4 servings

You pay at checkout$49.57
56% used in this recipe$21.73 unused

All ingredients selected

Checkout$52.86
Recipe portion$27.86

2 common ingredients not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • baby potatoes-1 1/2 lb
  • large portobello mushroom caps-4 cap
  • medium zucchini-2 each
  • large red onion-1 each
  • plain hummus-3/4 cup
  • fresh parsley-1/2 cup
  • extra-virgin olive oil-3 tablespoons
  • warm water-2 tablespoons
  • large lemon-1 each
  • dried oregano-2 teaspoons
  • kosher salt-1 1/4 teaspoons
  • garlic powder-1 teaspoon
1
Preheat and prep
Oven
Cutting Board
Chef’s knife

Heat oven to 425°F and prepare 18-by-13-inch rimmed pans. Cut potatoes no thicker than 3/4 inch, mushrooms into 1-inch pieces, zucchini into 1/2-inch half-moons and onion into 1-inch wedges. Zest and juice lemon and chop parsley.

Keep fingers clear of the knife blade while cutting the vegetables.

1 1/2 pounds potatoes
4 Count portobello mushrooms
2 Each zucchini
1 Each red onion
1 Each lemon
1/2 cup parsley
2
Start the potatoes
Oven
Measuring Spoons
Large rimmed sheet pan

Toss potatoes with one-third of the oil, half the oregano and garlic powder and two-fifths of the salt. Spread cut-side down and roast for 20 minutes.

Use oven mitts when moving the sheet pan in or out of the hot oven.

1 1/2 pounds potatoes
1 tablespoon olive oil
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon Kosher Salt
3
Add the remaining vegetables
Oven
Measuring Spoons
Spoon
Large rimmed sheet pan

Toss mushrooms, zucchini and onion with remaining oil, oregano and garlic powder and another two-fifths of the salt on a cool pan. Set the hot potato pan on a heatproof surface and divide all vegetables among pans using oven mitts and a spatula.

Use oven mitts and keep the hot sheet pan on a heatproof surface while adding the vegetables.

4 Count portobello mushrooms
2 Each zucchini
1 Each red onion
2 tablespoons olive oil
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon Kosher Salt
4
Finish roasting
Oven
Large rimmed sheet pan

Roast in spaced single layers for 20–25 minutes more until potato centers are fork-tender and vegetables browned. Stir and swap rack positions halfway; remove finished pans as ready.

Use oven mitts when handling the hot rimmed sheet pan.

5
Make the lemony hummus sauce
Measuring Spoons
Small bowl
Spoon

Stir hummus, lemon zest and juice, measured warm water and the remaining salt until smooth and pourable.

3/4 cup hummus
1 Each lemon
2 tablespoons water
1/4 teaspoon Kosher Salt
6
Finish and serve
Spoon

Divide roasted vegetables evenly, drizzle with hummus sauce and sprinkle with parsley. Serve hot.

1/2 cup parsley
7

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