Alice’s Piled-On Roasted Potato Casserole

ALICE’S PILED-ON ROASTED POTATO CASSEROLE
2 large Vidalia onions, thinly sliced
6 large Portabella mushroom caps, stem and gills removed
1 lb. bag of small variety of potatoes, washed
1 (16-oz.) fresh pico de gallo
Salt, black pepper, garlic powder
Extra virgin olive oil
½ c. fresh lemon juice
Good quality balsamic vinegar
Fresh parsley or green onion tops, garnish
Freshly grated parmesan cheese

1. In 9×13” roasting dish, spray with PAM.
2. Place the sliced onions in bottom. Drizzle with olive oil and season with salt, pepper and garlic powder. Mix with your hands and spread evenly in bottom of dish.
3. Place the cleaned mushroom caps on top of the onions (bottom side up.) Drizzle with more olive oil and season both sides.
4. In a large bowl, place clean potatoes. Drizzle with olive oil, season and mix in pico de gallo.
5. Place potatoes on top of mushrooms and onions.
6. Drizzle with more olive oil.
7. Pour lemon juice over the top.
8. Drizzle with balsamic vinegar. Make sure it gets on most of the potatoes and enough to drip through to the mushrooms and onions. A ½ c. might be about the amount.
9. Cover with foil and place in 375 oven and bake for 30 minutes.
10. Remove foil and check potatoes for tenderness.
11. Sprinkle with parsley or green onions and hear for another 10 minutes.
12. Serve the freshly grated Parmesan cheese on the side. You can sprinkle on top of each serving as needed.