If you are among the millions of Americans diagnosed with pre-diabetes or Type II diabetes, you are probably considering lifestyle changes in the coming new year. We’ll start by making better food decisions, at least part of the time. Today’s recipe for pre-diabetes and Type II diabetes-friendly Portabello Mushroom Pot Roast, was inspired by Better Homes and Gardens. It is easy to put together and takes only a fraction of the time to cook as a beef pot roast. You won’t even miss the meat. The portabellos are thick and meaty, plus they give off a lovely cooking liquid.
We shared a dinner roll and a bit of the sauce to pour over our pot roast at the table. Next time I will cut the recipe in half since there is just the two of us most nights. (There is a handy converter on the recipe to reduce or increase the number of servings.) If you like this diabetes-friendly Portabello Pot Roast you might also enjoy my recipe for Eggplant Parmigiana, another nice meatless meal.
Check back regularly as we will be design and sharing more like the delicious Diabetes Friendly Portabello Mushroom Pot Roast.
- 12 ounces small potatoes, yellow fingerling and red skinned
- 6 large portabello mushrooms, stems and gills removed (4" diameter)
- 1 large sweet yellow onion, peeled and cut into 8 wedges
- 12 ounces baby carrots, washed and stems rcut to 3/4 "
- 3 cloves garlic, sliced thinly
- 1/2 cup Chardonnay or other dry white wine
- 1 TBS fresh oregano, chopped, plus extra for garnish
- 2 TBS Good Extra Virgin Olive Oil
- grated fresh horseradish ((optional, but so good!))
- 1/3 cup vegetable stock
- Preheat oven to 375°F. In a 6-quart braising pan or Dutch oven layer potatoes, mushrooms, onion wedges, carrots, and garlic. Add 1/4 cup white wine and reserve the rest. Sprinkle with oregano over vegetables. Drizzle oil over vegetables and sprinkle with 1 teaspoon salt and 1/2 teaspoon freshly ground course black pepper.
- Bake, covered, 45 to 60 minutes or until vegetables are tender, basting once or twice with juices from bottom of pot.
- Remove pot from oven to stove top. Use a slotted spoon toremove vegetables and transfer to a serving platter. Add the remaining wine and the vegetable stock to the pot. Bring to a boil. Boil gently, uncovered, 5 minutes or until reduced by half. Watch carefully. It reduces quickly. Pour liquid over vegetables, grate fresh horseradish over the top, and garnish with fresh oregano. Serve piping hot.