baked mushrooms and potatoes with spinach

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• 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.