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Sweet Potatoes With Mushrooms And Rosemary

Chef.Foodie's picture
Ingredients
  Sweet potatoes 20 Ounce (2 Potatoes, 300 Gram Each)
  Olive oil 1 Tablespoon
  Chestnut mushrooms 8 Ounce, halved (200 Gram)
  Chopped fresh rosemary/1/2 tsp dried rosemary 1 Teaspoon
  Vegetarian parmesan style cheese 2 Tablespoon, grated
Directions

1. Heat oven to 200C/180C fan/gas 6. Prick the potatoes several times with a fork, then microwave on High for 8-10 mins, turning once until tender. Meanwhile, heat the oil in a non-stick pan, add the mushrooms and rosemary and cook over a fairly high heat, stirring, until the mushrooms are tender and lightly coloured. Season to taste.
2. Put the potatoes in the oven and roast for 15 mins until the skins start to crisp. Split open and spoon over the mushrooms. Sprinkle with cheese to serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Sprinkling
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Rosemary
Interest: 
Everyday, Kids, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
2

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