Baked Mushrooms and Potatoes with Spinach |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. 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 |
Directions:
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.
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