- Prep Time
- 8 mins
- Total Time
- 30 mins
- Serves
- 8
Ingredients
- 1/4 cup
- olive oil
- 60 mL
- 1/4 cup
- balsamic vinegar
- 60 mL
- 1 tsp
- chopped thyme
- 5 mL
- 4
- portabella caps, brushed clean, stems removed
- 1 cup
- halved grape tomatoes
- 250 mL
- 4 cups
- baby spinach
- 1 L
- 1/2 cups
- shaved Parmesan cheese
- 125 mL
- 1/8 tsp
- each salt and pepper
- 0.5 mL
Method
Step 1
In a bowl, whisk together 3 tbsp (45 mL) olive oil with the vinegar and thyme. Turn the mushrooms in the marinade to coat, cover and set aside (this can be done a few hours ahead).
Step 2
Preheat oven to 400°F (200°C). Place the mushrooms on one side of a parchment paper-lined baking sheet. Toss tomatoes in the remaining marinade and pour onto the other end of the baking sheet. Roast in centre of oven for 12 min. Let cool slightly before slicing mushrooms in half. Reserve the juices from the baking sheet.
Step 3
In a mixing bowl, toss the spinach and Parmesan with the remaining olive oil and salt and pepper. Spread spinach mixture on a serving platter and top with roasted mushrooms and tomatoes. Just before serving, drizzle reserved juices overtop.
Tips
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Nutritional Facts Per Serving
- Nutrition Description:
- 1/8 of the recipe
- Calories:
- 130
- Fat:
- 9 g
- Carbs:
- 6 g
- Fibre:
- 2 g
- Cholesterol:
- 5 mg
- Protein:
- 5 g
- Sodium:
- 190 mg
