Roasted Mushrooms with Spinach and Herbs

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Roasted Mushrooms with Spinach and Herbs

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


  • 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


  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!

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