Portobello with Roasted Root Vegetables | Our Recipes | FOODMatch

Ingredients

• 1 cup Divina Mushrooms Marinated with Garlic & Herbs (reserve 1-2 tbsp of marinade)
• 1 lb Parsnips, peeled, cut into 1 1/2" pieces
• 1 lb Turnips, peeled, cut into 1 1/2" pieces
• 1 lb Rutabagas, peeled, cut into 1" pieces
• 4 tbsp Extra virgin olive oil
• 1 tsp Fine sea salt
• 2 tsp Cider vinegar
• 1 tbsp Fresh parsley, coarsely chopped