Tonight’s recipe is such a staple in our house that I’m surprised I haven’t already shared it.  It was adapted from an old Rachael Ray recipe; I say “adapted” because I no longer use a recipe and make a different variation every time; I say “old” because this recipe is not even on the Food Network website!  My whole family has gone through a big 30-minute-meals phase over the years.  Between us, we probably own all of the cookbooks.  (I think I’ve mentioned how fondly Hubby thinks of 30-minute-meals, right?)

I can safely say that this is a guaranteed 30-minute-meal.  While this meal is actually two separate recipes, they go perfectly together for a couple of reasons:  1) The oven temperature is THE SAME.  (Hallelujah!  How many times have you attempted to prepare several recipes for a meal only to find that they all need a different oven temperature.  So. Annoying.)  2) You can easily prep one recipe, pop in the oven, and then prep the other recipe.  No overlap.  This is especially beneficial to someone like me who forgets what she’s saying mid-sentence.  I often tell 5 stories within 1 story.  Oh, wait. . .were we discussing Meatless Monday here?  😀

Aside from the ease of preparation, I love this recipe simply because it lends itself so well to variation (what I also call improvisation).  Seriously, as long as you have the portobellos, you can make do with whatever you have in the fridge.  Don’t let the lack of specific ingredients keep you from making this.  I promise:  It will still be delicious!

Roasted Potatoes with Rosemary & Garlic

Ingredients

1 bag of small potatoes (I used Yellow Dutch tonight; red or purple are also great!)

3 TBS EVOO

Salt & Pepper

5 Pinches Dried Rosemary (Recipe technically calls for fresh, but use what you have)

2 large cloves of garlic, minced

Directions

Preheat oven to 450°F.  Cut potatoes into small wedges.  (I cut them in quarters lengthwise and then in half.) In a bowl, drizzle the potatoes with the EVOO, then add salt & pepper to taste along with the rosemary.  (If using dried rosemary, I like to crush it in between my palms as I’m adding it.  I feel like this step releases the flavor of the dried herb.  I could be totally making that up.)  Place on baking sheet.  Roast for about 12 minutes.  Then, add in the garlic and stir the potatoes around.  Roast for another 12 minutes or until the potatoes are soft and starting to brown.  (I like my roasted potatoes especially crispy, so you can continue to cook for an additional couple of minutes to your liking.)

After you have put the potatoes in the oven, you can now work on the portobellos.

Roasted Portobellos

Ingredients

4 portobello caps (1 cap is usually enough for each of us, although the recipe calls for 2 caps per person to make a “burger.”)

EVOO

Balsamic Vinegar

Salt & Pepper

Arugula (or other baby greens)

4 slices of Mozzarella (any cheese will do; I actually used provolone because that’s what I found in the store.  You want 1 slice per cap)

OPTIONAL:

Roasted red pepper

Prosciutto (obviously not suitable for Meatless Monday, but a delicious addition nonetheless.  😉 )

Directions

Place portobellos gill side up on a baking sheet.  (I choose not to trim out the gills; some people prefer an actual cap.  If you do choose to scoop out the gills, you will definitely need 2 caps per person!)  Sprinkle with salt & pepper; then, drizzle with EVOO and balsamic.  Roast for about 12 minutes.  Add the cheese slices and roast until melted, about 2-3 minutes.  (If using prosciutto, add it now as well.)  Add a handful of arugula to each cap.  Sprinkle again with salt & pepper and a drizzle of EVOO and balsamic.  (If using the roasted red pepper, chop and add with the arugula.)

Your potatoes and portobellos should finish cooking at about the same time.  Perfection!

Roasted Portobellos with Arugula and Roasted Potatoes

Bon Appétit!