Best 5 Portobello And Chickpea Sheet Pan Supper Recipes
When you desire to get a wholesome and flavorful meal, explore the compelling flavors of a portobello and chickpea sheet pan supper. Imaginatively merging colorful vegetables and aromatic herbs on a single baking sheet, this recipe guarantees a savory treat that appeals both to your taste buds and your time. With a simple assembly process and minimal cleanup, you have a satisfying dinner with irresistibly crispy portobello mushrooms, tender chickpeas, and a medley of roasted vegetables. This tantalizing sheet pan meal brings together a balance of textures and flavors that promise to elevate your weeknight dinners.
Here are our top 5 tried and tested recipes!
PORTOBELLO AND CHICKPEA SHEET-PAN SUPPER
This is a fantastic meatless dinner or an amazing side dish. It works well with a variety of sheet-pan-roasted vegetables. We enjoy using zucchini or squash in the summer, and you can also change up the herbs in the dressing. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Dinner Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a small bowl, combine the first 6 ingredients. Toss chickpeas with 2 tablespoons oil mixture. Transfer to a 15x10x1-in. baking pan. Bake 20 minutes., Brush mushrooms with 1 tablespoon oil mixture; add to pan. Toss asparagus and tomatoes with remaining oil mixture; arrange around mushrooms. Bake until vegetables are tender, 15-20 minutes longer.
Nutrition Facts : Calories 279 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 448mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges
PORTOBELLO-CHICKPEA WRAPS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Toss the mushrooms, onion, half of the tomatoes, 1 tablespoon olive oil, the rosemary, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast until the vegetables are tender, about 15 minutes. Slice the mushrooms.
- Meanwhile, combine half of the chickpeas in a medium bowl with 1 tablespoon each olive oil and balsamic vinegar and smash with a fork. Season with salt and pepper. Spread on the lavash and top with the muenster and parmesan.
- Drain any liquid from the vegetables; arrange lengthwise down the center of the lavash. Top each with 1 cup arugula, then roll up, starting with a long side. Arrange on a baking sheet; bake until toasted and the cheese melts, 5 minutes.
- Whisk the remaining 1 1/2 tablespoons olive oil and 1 tablespoon balsamic vinegar in a large bowl. Add the remaining tomatoes, chickpeas and arugula; season with salt and pepper and toss. Slice the wraps into quarters. Serve with the salad.
Nutrition Facts : Calories 400 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 10 milligrams, Sodium 630 milligrams, Carbohydrate 49 grams, Fiber 7 grams, Protein 15 grams
VEGETARIAN SHEET PAN DINNER WITH CHICKPEAS AND VEGGIES
Adding chickpeas to root vegetables on a sheet pan makes for an easy dinner! Make sure to cut all the vegetables the same size or they won't cook properly!
Provided by Kim
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a large sheet pan.
- Place chickpeas, butternut squash, onion, sweet potato, carrots, and russet potatoes on the prepared sheet pan. Drizzle with vegetable oil and toss to coat.
- Combine salt, black pepper, onion powder, garlic powder, ground fennel seeds, and rubbed sage in a bowl. Sprinkle over vegetables on the sheet pan and toss to coat.
- Bake in the preheated oven for 25 minutes. Stir and bake until vegetables are soft and lightly browned and chickpeas are slightly crisp, 20 to 25 minutes more. Season with additional salt and black pepper to taste, and top with chopped green onion before serving.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 49.8 g, Fat 6.2 g, Fiber 8.5 g, Protein 7 g, SaturatedFat 1 g, Sodium 541.5 mg, Sugar 5.8 g
PORTOBELLO AND CHICKPEA SHEET-PAN SUPPER
This is a fantastic meatless dinner or an amazing side dish. It works well with a variety of sheet-pan-roasted vegetables. We enjoy using zucchini or squash in the summer, and you can also change up the herbs in the dressing. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Dinner Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a small bowl, combine the first 6 ingredients. Toss chickpeas with 2 tablespoons oil mixture. Transfer to a 15x10x1-in. baking pan. Bake 20 minutes., Brush mushrooms with 1 tablespoon oil mixture; add to pan. Toss asparagus and tomatoes with remaining oil mixture; arrange around mushrooms. Bake until vegetables are tender, 15-20 minutes longer.
Nutrition Facts : Calories 279 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 448mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges
LEMON CHICKPEA CHICKEN SHEET PAN DINNER
This simple supper is low in ingredients but high in flavor, thanks to Betty Crocker™ Lemon Garlic Sheet Pan Dinner Starter! Packed with colorful fresh ingredients and easy, approachable chicken breasts, this lemon chicken sheet pan sensation is sure to end up on your quick weeknight recipe rotation.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Line 18x13-inch rimmed sheet pan with cooking parchment paper. In medium bowl, mix oil and seasoning mix (from box); transfer 2 tablespoons of the mixture to large bowl. Add chicken to large bowl; turn to coat. Place chicken in pan. Roast 20 minutes.
- Add chickpeas and bell pepper to medium bowl; toss to coat, and set aside. Add chickpea mixture to pan. Roast 6 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and chickpeas and peppers are hot.
- Stir spinach into vegetable mixture in pan. Return pan to oven; roast 1 to 2 minutes longer or until spinach wilts slightly.
- Drizzle with sauce (from box).
Nutrition Facts : Calories 490, Carbohydrate 26 g, Cholesterol 105 mg, Fat 4, Fiber 6 g, Protein 44 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 6 g, TransFat 0 g
Tips for a Perfect Portobello and Chickpea Sheet-Pan Supper
- Choose large, flat portobello mushrooms. This will ensure that they can hold all of the filling without getting too crowded.
- Use a variety of vegetables. This will add flavor and texture to the dish. Some good options include bell peppers, zucchini, squash, and onions.
- Roast the vegetables at a high temperature. This will help them to caramelize and develop a delicious flavor.
- Season the vegetables with your favorite herbs and spices. This will help them to taste their best.
- Don't overcrowd the sheet pan. This will prevent the vegetables from roasting evenly.
- Serve the portobello and chickpea sheet-pan supper immediately. This will ensure that the vegetables are still hot and crispy.
Conclusion
Portobello and chickpea sheet-pan supper is a delicious and easy-to-make meal that is loaded with flavor and vegetables. It is perfect for a weeknight dinner or a casual lunch. With a few simple tips, you can make sure that your sheet-pan supper turns out perfectly every time. So next time you are looking for a quick and easy meal, try this portobello and chickpea sheet-pan supper. You won't be disappointed!
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