This is a really easy side dish. It involves only about 5 minutes of preparation (if you buy presliced mushrooms) before you put the dish in the oven. The rest of preparation time is unattended cooking, while the vegetables bake in the oven.
1 pound sliced mushrooms
1 package (10 ounces) frozen corn kernels
1/2 cup chopped onion
1 teaspoon minced garlic
1 teaspoon chili powder
3/4 teaspoon sugar
1/2 teaspoon salt
2 teaspoons olive oil
1 Preheat the oven to 400°F. In a 9 x 13-inch baking pan, toss together the mushrooms, corn, onion, garlic, chili powder, sugar, and salt. Drizzle with the oil and toss again.
2 Bake until the mushrooms and onions are tender, about 20 minutes. Serve warm or at room temperature. Makes 4 servings
Mushroom, Corn & Onion Pizza Make the baked mushrooms and corn as directed. Leave the oven on. Brush 1 large (12 inches) prebaked thin pizza crust with ¼ cup tomato paste. Scatter 1 cup chopped onions on top. Top with the baked mushrooms and corn, and sprinkle with 2 tablespoons grated Parmesan. Bake for 10 minutes.
calories 123 total fat 2.9 g
saturated fat 0.4 g
cholesterol 0 mg
dietary fiber 4 g
carbohydrate 22 g
protein 7 g
sodium 300 mg
good source of: fiber, potassium, vitamin B6
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.