Baked Mushrooms And Potatoes With Spinach
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
Instructions
Preheat oven to 425 degrees F (220 degrees C).
Place new potatoes in a shallow roasting pan; drizzle with 2 tablespoons of olive oil. Roast for 15 minutes, turning once.
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.
Remove pan from oven and add cherry tomatoes. Return to oven; cook until mushrooms are softened, about 5 more minutes.
Scatter pine nuts over potatoes and mushrooms. Serve with sliced spinach.
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