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!
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
excellent dishhaving great flavor
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.
Quite good made as directed with the exception of pine nuts and added the tomatoes and spinach at the end to wilt a bit and maybe a bit more garlic.We added a piece of talipia and I would rate this very healthy.
We found this enjoyable but nothing really made it stand out.
so darn good, I love this mixture, ate more than I should, never made or thought of this before, thank-you, for waking up my taste buds!
* 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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