Baked Mushrooms and Potatoes with Spinach

Ingredients

• 0.3 pound cherry tomatoes 
• 2 tablespoons thyme leaves fresh chopped
• 6 cloves garlic unpeeled
• 4 servings kosher salt and ground pepper black to taste
• 1 pound new potatoes halved
• 1 tablespoon olive oil 
• 2 tablespoons pinenuts toasted
• 0.5 pound portabello mushrooms 
• 0.3 pound pkt spinach thinly sliced

Equipment

• frying pan
• oven
• roasting pan

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.
4. Sprinkle with chopped thyme.
5. Drizzle with 1 tablespoon olive oil and season with kosher salt and black pepper. Return to oven; cook 5 minutes.
6. Remove pan from oven and add cherry tomatoes. Return to oven; cook until mushrooms are softened, about 5 more minutes.
7. Scatter pine nuts over potatoes and mushrooms.
8. Serve with sliced spinach.