- 1 pound new potatoes, halved
- 2 tablespoons olive oil
- 1/2 pound portobello mushrooms
- 6 cloves unpeeled garlic
- 2 tablespoons chopped fresh thyme
- 1 tablespoon olive oil
- kosher salt and ground black pepper to taste
- 1/4 pound cherry tomatoes
- 2 tablespoons toasted pine nuts
- 1/4 pound spinach, thinly sliced
- Preheat oven to 425 degrees F (220 degrees C).
- Place new potatoes in a shallow roasting pan; drizzle with 2 tablespoons of olive oil. Roast for 15 minutes, turning once.
- 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.
- Remove pan from oven and add cherry tomatoes. Return to oven; cook until mushrooms are softened, about 5 more minutes.
- Scatter pine nuts over potatoes and mushrooms. Serve with sliced spinach.
05/11/2018
recipepes.com
Baked Mushrooms and Potatoes with Spinach, recipe
PT15M
PT1H
5
455 calories
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