Baked Mushrooms and Potatoes with Spinach

Baked Mushrooms and Potatoes with Spinach

7 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Shawn
Recipe by  Shawn

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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 (7)

Rate This Recipe
kellieann
4

kellieann

This was absolutely delicious, I couldn't stop eating it!

kaat0996
2

kaat0996

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 both the spinach and tomatoes in at the end without returning them to the oven. Thank you very much for the recipe

jamie b
2

jamie b

excellent dishhaving great flavor

More Reviews

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 236 cal
  • 12%
  • Fat
  • 12.8 g
  • 20%
  • Carbs
  • 27.4 g
  • 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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Spinach and Sweet Corn Mashed Potatoes

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