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Tangy Oven-Roasted Potato, Fresh Corn and Mushroom Dish

Tangy Oven-Roasted Potato, Fresh Corn and Mushroom Dish

Tangy Oven-Roasted Potato, Fresh Corn and Mushroom Dish
Tangy Oven-Roasted Potato, Fresh Corn and Mushroom Dish
Tangy Oven-Roasted Potato, Fresh Corn and Mushroom Dish
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Tangy Oven-Roasted Potato, Fresh Corn and Mushroom Dish
Ingredients
  • 2 large Portabella Mushroom Caps, remove stem, gills and slice thickly
  • 12 baby Yukon Gold potatoes, washed, dried and halved
  • 4 fresh corn cobs, kernels removed
  • ½ c. fresh pico de gallo
  • ¼ c. fresh chopped chives
  • Balsamic glaze
  • Kosher salt, black pepper
  • Olive oil
  • Worcestershire Sauce
Instructions
  1. In a 13x9” baking dish, line with foil, enough to fold over and seal the dish.
  2. Season the cut mushrooms and potatoes.
  3. Lay the mushrooms first in bottom of baking dish.
  4. Place potatoes on top.
  5. In a bowl, mix the corn and pico, season and sprinkle on top of mushrooms and potatoes.
  6. Drizzle with Worcestershire and olive oil all over the top. I like to mix with my hands once I have done this to make sure the liquids get all over the veggies
  7. Drizzle with the balsamic glaze.
  8. Sprinkle with chives.
  9. Cover with foil and make sure it is sealed well.
  10. Place in 350 oven and roast for 35-45 minutes, depending on size of potatoes.
Notes
****You can buy the balsamic glazes at specialty stores. If you can’t find it then just use a good quality balsamic vinegar.
 

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