Try this delicious vegetarian dish!


  • 4 medium potatoes washed and cut in 4

  • 2 tbs. olive

  • 2 sprigs rosemary

  • Pinch of salt

  • 200g mixed mushrooms (button, oyster, chestnut varieties), cut in half

  • 2 cloves of garlic, finely sliced

  • 15g butter

  • Zest of 1 lemon

  • ½ bunch parsley, finely chopped

  • 4 tbs. Greek yoghurt


  • 1.

    Preheat the oven to 180C.

  • 2.

    Place the potatoes, olive oil, rosemary and salt in large baking tray. Coat the potatoes evenly with the oil and bake in the oven for 25 - 35 minutes.

  • 3.

    In a pan, melt the butter with a little olive oil. Add mushrooms and sauté until they start to colour. Add the garlic and toss through the mushrooms.

  • 4.

    Season the mushrooms with a good pinch of salt and pepper.

  • 5.

    Cook for another 5-8 minutes until golden brown and soft.

  • 6.

    Remove heat and add the lemon zest and parsley.

  • 7.

    To serve, place the potatoes in a large dish.

  • 8.

    Dollop with yoghurt and finally scatter the mushrooms on top.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 237kj
  • Fat Total 5g
  • Saturated Fat 2g
  • Protein 8g
  • Carbohydrate 43g
  • Sugar 3g
  • Sodium 137mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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