Baked Mushrooms and Potatoes with Spinach

Baked Mushrooms and Potatoes with Spinach

14
Shawn 1

"This is a tasty, thrifty comfort food which is healthy and can be changed to fit any lifestyle. Add some cheese or bacon bits for a different twist."

Ingredients

45 m servings 236 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 27.4g
  • 9%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 136 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place new potatoes in a shallow roasting pan; drizzle with 2 tablespoons of olive oil. Roast for 15 minutes, turning once.
  3. Add portobello mushrooms, placing stem sides up, and garlic cloves to pan. Sprinkle with chopped thyme. Drizzle with 1 tablespoon olive oil and season with kosher salt and black pepper. Return to oven; cook 5 minutes.
  4. Remove pan from oven and add cherry tomatoes. Return to oven; cook until mushrooms are softened, about 5 more minutes.
  5. Scatter pine nuts over potatoes and mushrooms. Serve with sliced spinach.
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Reviews

14
  1. 19 Ratings

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This was absolutely delicious, I couldn't stop eating it! I like to add cut up sausage to it as well, it makes an easy one dish meal.

I added the spinach with the tomatoes to wilt it a bit. Everything came out wonderful. I'm enjoying it tonight with a freshly roasted chicken. Yummy!

Great recipe and so pretty! I stayed pretty close to the original recipe except I used coconut oil instead of olive oil and I ran out of thyme... So I used a little more pepper. I also mixed bot...

excellent dishhaving great flavor

This was good.

Great side dish, happy with results overall. Next time I'll make a few changes though: cut potatoes smaller or pre-cook; add more mushrooms and a small onion; reduce the spinach a bit.

Need to steam or micro wave the patatos, they were still hard

Great and fairly simple recipe! My family loved it! I'd cook the potatoes a little longer though and use more mushrooms and tomatoes next time.

Liked it a lot. I found that the leftovers (without spinach) reheat well in the oven on the same shallow roasting pan. I put the leftovers in the oven during the preheat and took it out about th...