1
small red pepper pieces, cut into 1/2 inch cubes
1/2
cup pitted kalamata olives, chopped
1/2
cup crumbled feta cheese
1/4
cup balsamic vinaigrette salad dressing
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Steps
1
Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch baking pan.
2
Add flour and balsamic dressing to oven bag; gently squeeze bag to blend ingredients. Add mushrooms and onions; turn bag several times to coat vegetables with dressing.
3
Close bag with nylon tie. Cut six 1/2-inch slits in neck of bag. Tuck ends of bag in pan.
4
Bake 10 minutes or until mushrooms are tender when pierced with a fork. COMBINE salad ingredients in a large bowl while mushrooms are baking.
5
Remove mushrooms from oven and carefully cut open bag. Let cool slightly. Serve on plate with salad; drizzle additional balsamic vinaigrette dressing over mushrooms and salad, if desired.
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Reynolds® Oven Bag Tips:
• To clean mushrooms, wipe them with a damp paper towel. Mushrooms are porous and will absorb water if you wash them.
• Roasted Portabellas and Onions can be served as a side dish.
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Nutrition Facts are not available for this recipe
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Reynolds® is a trademark of Reynolds Consumer Products Inc.