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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new potatoes, halved
chopped fresh thyme
kosher salt and ground black pepper to taste
toasted pine nuts
spinach, thinly sliced
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.
excellent dishhaving great flavor
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
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
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 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 the time the oven reached 400.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Mushrooms and Potatoes with Spinach
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 115
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