Baked Mushrooms and Potatoes with Spinach

Baked Mushrooms and Potatoes with Spinach

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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Ingredients

45 m servings 236 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 27.4g
  • 9%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 136 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 22
  1. 28 Ratings

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Most helpful positive review

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.

Most helpful critical review

First night it was what that recipe called for. Not everyone like it. So I had to dress it up a bit. But it was a good base

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Most positive
Least positive
Newest

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.

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 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 bot...

excellent dishhaving great flavor

Healthy, flavorful, filling and beautiful to boot! The potatoes need longer to roast; remember they don't need to be completely soft as they have more time as you add in the other ingredients. I...

I made this as a side dish - I swapped out the pine nuts for unsalted cashews. I forgot to buy the pine nuts when shopping. I cooked everything for longer than suggested - and I added the cashew...

This was good.

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

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