BAKED MUSHROOMS AND POTATOES WITH SPINACH

Baked Mushrooms and Potatoes with Spinach image

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.

Provided by Anonymous

Time 45m

Yield 4

Number Of Ingredients 10

Ingredients

1 pound new potatoes, halved
2 tablespoons olive oil
½ pound portobello mushrooms
6 cloves unpeeled garlic
2 tablespoons chopped fresh thyme
1 tablespoon olive oil
kosher salt and ground black pepper to taste
¼ pound cherry tomatoes
2 tablespoons toasted pine nuts
¼ pound spinach, thinly sliced

Steps:

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.

Nutrition Facts : Calories 236.4 calories, Carbohydrate 27.4 g, Fat 12.8 g, Fiber 4.7 g, Protein 6.1 g, SaturatedFat 1.8 g, Sodium 136.4 mg, Sugar 2.2 g