Roasted Mushrooms with Spinach and Herbs

5.0/5 rating (1 votes)
Roasted Mushrooms with Spinach and Herbs

Perfect side to go with my Latin American Beef Tenderloin dish!

Ingredients

  • 3/4 pound cremini mushrooms, cleaned and sliced
  • 1/4 pound shiitake mushrooms, cleaned and sliced
  • Salt and freshly ground pepper
  • 1/4 cup olive oil
  • 6 cups baby spinach
  • 1/2 cup loosely packed fresh herbs such as chives, thyme, marjoram, and flat-leaf parsley, minced Sour cream, for garnish

Directions

  1. Heat the oven to 475°F. Line a large baking sheet with parchment.

     

  2. Toss the mushrooms in a large bowl and season with 1 1/2 teaspoon salt and 1 teaspoon of pepper.  Drizzle in 2 tablespoons of olive oil then combine together. 

     

  3. Add mushroom to the prepared baking sheet and roast for 20-25 minutes checking once and flipping around.  

     

  4. Place spinach in a large bowl then add hot mushrooms from the oven in the bowl.  Add about 1/2 teaspoon of salt and pepper if necessary.

     

  5. Toss with the herbs and serve immediately to enjoy!

Leave a comment

You are commenting as guest.