Baked Mushrooms And Potatoes With Spinach Recipe

Name: Baked Mushrooms And Potatoes With Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound new potatoes, halved, 2 tablespoons olive oil, 1/2 pound portobello mushrooms, 6 cloves unpeeled garlic, and more.

Yes, Baked Mushrooms And Potatoes With Spinach falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Mushrooms And Potatoes With Spinach

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