Sheet-Pan Roasted Mushrooms and Spinach

Name: Sheet-Pan Roasted Mushrooms and Spinach
Total time: 25 min
Yield: 4 servings
Ingredients: 1 pound cremini mushrooms (or any combination of mushrooms you like), trimmed and sliced; 3 small shallots, peeled and sliced; 4 garlic cloves, peeled and chopped; 2 tablespoons olive oil, plus more as needed; Kosher salt and black pepper; 2 (5-ounce) containers baby 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(2,221)
Comments: Read comments

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

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Preparation

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.
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.

Ratings

4 out of 5

2,221 user ratings

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Comments

Adelaide4 years ago

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.

Bree4 years ago

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.

RCN4 years ago

Would this work with bok choy?

Marie V11 months ago

This also works really well if you skip to the second step and bypass the mushrooms (didn't have any on hand). Tossed spinach and halved cherry tomatoes with olive oil, salt, pepper, and garlic. Cooked as directed in Step 2. Very quick healthy side dish and tasty too!

Heather1 year ago

Made with Shitake & King Oysters because Iet the Cremini die in the fridge and served with a drizzle of Chile oil and over rice. So delicious. Will try again with all the other amazing suggestions in comments. This over creamy polenta or as a side would be on point.

Kay1 year ago

Made this exactly according to the recipe and served it over fried polenta slices, but it was--as another cook said--underwhelming. I'm not a fan of the oven-roasted-vegetables trend, but I thought I'd give this a try. Sauteing might have made this dish better.

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