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.
Servings: 4
Calories: 376.63kcal
Ingredients
Balsamic Roasted Mushrooms
- 1 lb. mushrooms $2.58
- 1 Tbsp olive oil $0.16
- 3 Tbsp balsamic vinegar $0.33
- 1/2 Tbsp brown sugar $0.02
- 1 Tbsp soy sauce $0.06
- 2 cloves garlic, minced $0.16
- 1/4 tsp dried thyme $0.02
Herby Kale Mashed Potatoes
- 2 lbs. russet potatoes $1.08
- 6 oz. kale, chopped $1.68
- 1 Tbsp olive oil $0.16
- 3/4 tsp salt, divided $0.04
- 1/2 cup sour cream $0.45
- 1/2 cup milk $0.17
- 1 tsp dried parsley $0.10
- 1/2 tsp dried oregano $0.05
- 1/2 tsp dried basil $0.05
- 1/4 tsp garlic powder $0.02
- 1/4 tsp onion powder $0.02
- freshly cracked pepper $0.02
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 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.
- Meanwhile, prepare the mashed potatoes. Peel and dice the potatoes into one-inch cubes. Rinse the cubes well in a colander, then place them in a large pot, add 1/2 tsp salt, and cover with cool water. Place a lid on the pot, bring it up to a boil. Boil the potatoes until they are very tender (about 7-10 minutes).
- Once the potatoes are very tender, drain them in the colander and rinse them briefly with hot water. Let the potatoes drain in the colander as you prepare the kale.
- To the pot used to boil the potatoes, add the chopped kale, 1 Tbsp olive oil, and 2 Tbsp water. Sauté over medium heat just until wilted (3-5 minutes), then remove the kale from the pot.
- Return the drained potatoes to the pot along with the sour cream, milk, dried parsley, oregano, basil, garlic powder, onion powder, 1/4 tsp salt, and some freshly cracked pepper. Mash the potatoes until smooth, then taste and add more salt if needed. Stir in the sautéed kale.
- To make the bowls, add 1/4 of the herby kale mashed potatoes to each bowl, then top with 1/4 of the balsamic roasted mushrooms. Drizzle a spoonful or two of the juices from the bottom of the casserole dish over the mushrooms and mashed potatoes.
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Nutrition
Serving: 1Serving | Calories: 376.63kcal | Carbohydrates: 55.35g | Protein: 11.93g | Fat: 13.9g | Sodium: 786.73mg | Fiber: 5.33g