Baked Mushrooms and Potatoes with Spinach

Serves 4

Ingredients:

* 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

How To Cook:
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.

6. Serve with sliced spinach.