Sheet-Pan Roasted Mushrooms and Spinach

By Millie Peartree

Updated March 5, 2021

Sheet-Pan Roasted Mushrooms and Spinach
David Malosh for The New York Times. Food Stylist: Maggie Ruggiero.
Total Time
25 minutes
Rating
4(2,289)
Comments
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If you love to cook but don’t always feel like cooking, this minimalist recipe is the recipe for you. Great with just about any protein — salmon, steak, chicken or even eggs, wrapped into an omelet — it comes together in under a half-hour, and develops loads of character from its time spent in the oven. While this versatile vegan side pairs well with protein, it’s also great over rice or noodles.

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Ingredients

Yield:4 servings
  • 1pound cremini mushrooms (or any combination of mushrooms you like), trimmed and sliced
  • 3small shallots, peeled and sliced
  • 4garlic cloves, peeled and chopped
  • 2tablespoons olive oil, plus more as needed
  • Kosher salt and black pepper
  • 2(5-ounce) containers baby spinach
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

129 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 6 grams protein; 523 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees. On a rimmed baking sheet, toss together mushrooms, shallots, garlic and 2 tablespoons olive oil. Season with salt and pepper and spread in an even layer. Roast until golden brown, about 15 to 20 minutes.

  2. Step 2

    Add spinach to the sheet pan, toss with mushrooms, and roast until wilted, about 5 minutes, turning once after 2 or 3 minutes and drizzling with a bit of olive oil if the mixture seems dry. Taste, and adjust seasoning. Serve hot or at room temperature.

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Ratings

4 out of 5
2,289 user ratings
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Comments

Adelaide

Made this tonight with broccoli instead of spinach bc that's what I had. Sprinkled some Sazon before cooking. Checked at 15 minutes with intention of turning and it was perfectly done to my taste. Delicious and easy. Will definitely make again.

Bree

King oyster mushrooms are wonderful with this! For even more depth of flavor start them in the oven first, tossed with a drizzle of soy and rice wine vinegar (or shaoxing wine or mirin), before adding the rest of the vegetables (go lighter on the salt). Broccolini or chinese broccoli are nice additions or can be swapped in for the spinach.

RCN

Would this work with bok choy?

TamBro

OMG. You can roast spinach. I didn't know this. But I do now. I've been roasting cauliflower, broccoli, squash etc forever. I made this dish 2 nites ago. Only I chopped up everything and mixed it All together.Used my seasonings instead of salt and pepper. Put it all on parchment paper. In to the oven for about 10-12 mins. And i was just so shock how great it turned out. And it tasted great as well. Will most definitely be making this again.

Carolyn Baur

I love this type combo but since I am an ok cook and as talented as many of the readers I must follow recipe exactly. So I did swap chard for spinach but the mushrooms etc were so dry for the temp and length of time. Consider doing stove top as another reader suggested and as I will do next time.

Ann M

Delicious, and in addition to the uses others have mentioned, it makes a great filling for quesadillas!

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