Baked Mushrooms And Potatoes With Spinach

• 1 pound new potatoes, halved
• 2 tablespoons olive oil
• 1/2 pound portobello mushrooms
• 6 cloves unpeeled garlic
• 2 tablespoons chopped fresh thyme
• 1 tablespoon olive oil
• kosher salt and ground black pepper to taste
• 1/4 pound cherry tomatoes
• 2 tablespoons toasted pine nuts
• 1/4 pound spinach, thinly sliced

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

potatoes, olive oil, portobello mushrooms, garlic, thyme, olive oil, kosher salt, tomatoes, nuts, spinach

Taken from www.allrecipes.com/recipe/231458/baked-mushrooms-and-potatoes-with-spinach/ (may not work)