Garlic mushroom and potato traybake
Big portobello mushrooms roasted in garlic and thyme oil on a bed of potatoes, with spinach and oat cream folded in at the end. Earthy, creamy and warming.
Made without gluten ingredients.
Method
- Set the oven to 200°C (180°C fan). Toss the potatoes, cut into 2 cm chunks with the skins on, in a deep roasting tray with half the olive oil and a good pinch of salt and black pepper, then roast for 20 minutes.
- In the meantime, wipe the portobello mushrooms and remove the stalks. Chop the garlic finely and stir it into the rest of the oil with the dried thyme and a pinch of salt.
- Turn the potatoes and push them to the sides. Sit the mushrooms in the middle, gill side up, and spoon the garlic and thyme oil into them.
- Roast for 15 minutes more, until the mushrooms are soft and juicy and the potatoes are golden and tender.
- Stir the spinach and the oat cream through the potatoes around the mushrooms. Put the tray back in the oven for 3 minutes, until the spinach has wilted and the sauce is bubbling.
- Squeeze the juice of half the lemon over, roughly chop the parsley and scatter it on top. Serve with the rest of the lemon cut into wedges.
Tip Wipe the mushrooms with a damp cloth rather than washing them. Water soaks in and makes them release liquid and go grey in the oven.
Per portion
| Energy | 453 kcal |
| Protein | 12 g |
| Carbohydrate | 51 g |
| of which sugars | 7 g |
| Fat | 22 g |
| of which saturates | 4 g |
| Fibre | 9 g |
| Salt | 0.25 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- portobello mushroom4
- potatoes500 g
- garlic4 cloves
- spinach100 g
- oat cream100 ml
- lemon1
- parsley½ bunch
- dried thyme1 tsp
- olive oil2 tbsp
