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Mushroom Vegetable Bake

mushroom vegetable bake Serving

A hearty, savory one-pan meal featuring mushrooms, carrots, and baby onions in a rich herb-infused sauce.

 

Ingredients

Scale
  • lb mushrooms, cut into large chunks
  • 2 cups baby carrots
  • 2 cups baby onions, peeled and left whole
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 cup vegetable broth
  • 3 tablespoons soy sauce
  • 2 tablespoons tomato paste
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 68 sprigs fresh thyme
  • 1 sprig fresh rosemary

Instructions

  1. Preheat oven to 375°F. Prep vegetables: peel onions, clean mushrooms, cut into chunks.
  2. Heat olive oil in oven-safe skillet over medium heat. Add mushrooms, carrots, onions; cook 8-10 minutes until mushrooms release moisture. Add garlic for final 2 minutes.
  3. Stir in broth, soy sauce, tomato paste, pepper, and nestle herb sprigs among vegetables.
  4. Cover with foil or lid and bake 40-50 minutes until vegetables are tender.
  5. Remove herb sprigs before serving with your choice of rice, potatoes, or noodles.

Notes

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: mushroom bake, vegetable bake, one-pan meal, vegetarian dinner, mushroom recipe