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Individual Parmesan Rosemary Potato and Mushroom Bowls
hese potato and mushroom baked bowls are amazing! They are made with Parmesan cheese, fresh rosemary, garlic and baked in individual ceramic bowls.
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
15
minutes
mins
Total Time
1
hour
hr
30
minutes
mins
Course:
dinner, Main Course
Cuisine:
American
Servings:
3
individual bowls
Calories:
437
kcal
Author:
Lyuba Brooke
Ingredients
4
large golden potatoes
8
oz
baby portabella mushrooms
2
tbs
olive oil
2
garlic cloves
minced or grated
2
tbsp
fresh rosemary
2
tbsp
app purpose flour
1
cup
grated Parmesan cheese
salt and fresh cracked pepper to taste
Instructions
Preheat the oven to 350.
Grease three oven-safe, ceramic bowls.
Peel and cut the potatoes into 1/2-inch cubes. Wash and slice the mushrooms.
In a large mixing bowl, combine potatoes, mushrooms, rosemary, garlic, Parmesan cheese, grapeseed oil, salt and pepper. Mix well.
Sprinkle flour over the the potatoes and mix until all evenly coated.
Divide between the three bowls and cover with lids.
Place on a cookie baking sheet and bake for about an hour and fifteen minutes.
Nutrition
Calories:
437
kcal
|
Carbohydrates:
51
g
|
Protein:
17
g
|
Fat:
19
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
0.003
g
|
Cholesterol:
29
mg
|
Sodium:
605
mg
|
Potassium:
1313
mg
|
Fiber:
6
g
|
Sugar:
4
g
|
Vitamin A:
332
IU
|
Vitamin C:
46
mg
|
Calcium:
333
mg
|
Iron:
3
mg