Sheet-Pan Roasted Mushrooms and Spinach

Made this tonight with broccoli instead of spinach bc that's what I had. Sprinkled some Sazon before cooking. Checked at 15 minutes with intention of turning and it was perfectly done to my taste. Delicious and easy. Will definitely make again.

Would this work with bok choy?

King oyster mushrooms are wonderful with this! For even more depth of flavor start them in the oven first, tossed with a drizzle of soy and rice wine vinegar (or shaoxing wine or mirin), before adding the rest of the vegetables (go lighter on the salt). Broccolini or chinese broccoli are nice additions or can be swapped in for the spinach.

I make this on the stovetop in a large non stick pan with just enough olive oil for taste. It’s a good side for any kind of meat, as per the recipe, and is also a good addition to soups or as a pizza topping if you have any left over. If using it on pizza add in the last five minutes so the spinach does not burn.

It might work if you seperate the bok choy leaves and stems. Put the chopped stems in with the mushrooms and the leaves toward the end to wilt them.

Absolutely wonderful on polenta

I was shocked at how delicious this was!! I crumbled some feta on top when it was done, and served it over rice.

I too have been doing this on stovetop for many years. I often toss in a handful rehydrated raisins.

The flavor is different. Roasting brings out a sweetness in the shallots (or leeks as I did in an experiment), the garlic, and makes a nice, crispy mushroom. Of course with these ingredients, it's tough to go wrong. But there is no effort in roasting. Cut the veggies up, spread them on a parchment-covered sheet pan, and let them do their thing while you're off answering emails or replying on this forum. After the meal, just crumple up the parchment and add it to the compost. Done!

Bok choy can be absolutely delicious roasted, especially baby or Shanghai choy. This recipe is one of my favorites, can take some tips for roasting it from there: https://www.eatingwell.com/recipe/249251/roasted-baby-bok-choy/

I made this tonight, almost as written. I bought 2 bags of spinach, but after mixing the first one in, I thought one was enough. In retrospect, the other bag would not have overwhelmed the dish and the next time I make it I will use 2 bags. It was delicious and I will definitely make it again.. and again.

I added feta cheese and Kalamata olives and had the dish over pasta. It was delicious.

Spectacular! I only used one container of spinach and I sliced the mushrooms in half so that they remained a bit more substantial after roasting. So easy too.

Bok choy tends to be a lot thicker than baby spinach, so it would be undercooked. Best to use stovetop, cook the mushrooms separately first. Then, the bok choy, and add the mushrooms back to reheat and incorporate the flavors.

I've now made this with shitake mushrooms, king oysters, and once also with portabellas alone b/c that's what I had. Always fabulous, and I only use more olive oil than called for in the recipe! Tonight I'll make it with brown sugar/Dijon glazed salmon filets. It's a dependably delicious "go to" for me. And I think the shitakes are the best.