Baked Mushrooms and Potatoes with Spinach

Baked Mushrooms and Potatoes with Spinach
  • 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


  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.

05/11/2018
Baked Mushrooms and Potatoes with Spinach, recipe PT15M PT1H 5 455 calories

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