BALSAMIC ROASTED MUSHROOMS WITH HERBY KALE MASHED POTATOES
These Balsamic Roasted Mushrooms with Herby Kale Mashed Potatoes are a vegetarian meal that will please any "meat and potatoes" style meal lover.
INGREDIENTS:
BALSAMIC ROASTED MUSHROOMS:
HERBY KALE MASHED POTATOES:
INSTRUCTIONS:
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INGREDIENTS:
BALSAMIC ROASTED MUSHROOMS:
- 1 lb. mushrooms
- 1 Tbsp olive oil
- 3 Tbsp balsamic vinegar
- 1/2 Tbsp brown sugar
- 1 Tbsp soy sauce
- 2 cloves garlic, minced
- 1/4 tsp dried thyme
HERBY KALE MASHED POTATOES:
- 2 lbs. russet potatoes
- 6 oz. kale, chopped
- 1 Tbsp olive oil
- 3/4 tsp salt, divided
- 1/2 cup sour cream
- 1/2 cup milk
- 1 tsp dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- freshly cracked pepper
INSTRUCTIONS:
- Preheat the oven to 400ºF. Wash the mushrooms and cut them in half if they are large.
- In a small dish, stir together the olive oil, balsamic vinegar, brown sugar, soy sauce, minced garlic, and thyme. Place the mushrooms in a casserole dish big enough to allow them to be in a single layer. Pour the balsamic marinade over top and stir until the mushrooms are coated.
- Transfer the the mushrooms to the preheated oven and roast for 45 minutes, giving them a stir every 15 minutes. After 45 minutes the mushrooms should be tender and there should be a nice sauce in the bottom of the dish.
You can find complete recipes click here!