Roasted Mushroom and Spinach Salad

Roasted mushrooms make a great side to warm wintery dishes, they are earthy, juicy and only take minutes to make. Since Spring is on it’s way but there is still a nip in the air I tried to come up with something to satisfy the cravings of both seasons. This is what happened.

Roasted Mushrooms

  • 1 Package of washed and stemmed whole button mushrooms
  • 2-4 tbs of olive oil
  • 1 tsp dried rosemary
  • 1 tsp thyme
  • 1/ tsp garlic powder
  • a sprinkling of sea salt
  • 2-3 cups of washed and dried baby spinach leaves
  • 1- 2 tbs balsamic vinegar
  • 1/2 of a small red onion, thinly sliced
  • 1/4 cup of crumbled goat cheese
  • fresh pepper to taste


Preheat oven to 400F

Coat baking sheet with half of the olive oil.

Toss washed stemmed mushrooms in a medium bowl with half  the oil and all the herbs and spices,coating well.  Turn mushrooms out onto pan and bake  for 10 minutes.  Flip mushrooms and bake for 5-10 more minutes until well cooked and  wrinkly.

Make the salad, in a medium sized bowl toss enough spinach for two people in balsamic vinegar.  Arrange spinach on a plate, topping with thinly sliced red onion, cracked black pepper, and half of the warm mushrooms. Garnish with  goat cheese. Eat. Smile.


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