Baked Mushrooms and Potatoes with Spinach
Need a gluten free, whole 30, and vegan side dish? Baked Mushrooms and Potatoes with Spinach could be an awesome recipe to try. One portion of this dish contains around 6g of protein, 7g of fat, and a total of 186 calories. This recipe serves 4. This recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up cherry tomatoes, olive oil, pine nuts, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.
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.