Garlic-Flavored Mushrooms and Spinach with Baked Feta
30 minutes·Serves 3–4
A standout feature of this sheet-pan meal is the way baked feta tastes, especially when nestled into crispy garlic-flavored spinach and roasted mushrooms. Another option is to use halloumi cheese, or even firm tofu, if you want to skip the dairy. I love the addition of sesame seeds here, which add crunch and nuttiness. Buy the seeds toasted or, to toast them yourself: Heat the seeds without any oil in a small skillet, stirring until lightly browned.
Ingredients
- 1 pound small mushrooms, sliced
- 1 large red or yellow onion, thinly sliced
- 8 garlic cloves, peeled and quartered
- 4 to 6 cups fresh spinach
- 3 tablespoons olive oil, plus more to taste
- 4 to 6 ounces feta cheese, cut into ½-inch slices
- Salt
- Freshly ground black pepper
- 4 tablespoons toasted sesame seeds
Serving suggestion
3 to 4 cups cooked brown rice, farro, or polenta
Sriracha
Instructions
- 1Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. On the pan, toss together the mushrooms, onion, garlic, spinach, and oil. Add the feta and make sure the slices touch the paper so they crisp up. Season with salt and black pepper.
- 2Roast for 20 minutes, or until the mushrooms are lightly browned. Use a spatula to stir the vegetables once or twice, so they cook more evenly. For crispier spinach, continue to roast until it’s lightly browned.
- 3Remove the pan from the oven and sprinkle the spinach, feta, and mushrooms with toasted sesame seeds.
- 4Serve as is, or on a bed of grains, with sriracha if you want more heat.
Easy Ingredient Swaps
↔Halloumi cheese or firm tofu for the feta cheese
↔Roasted sunflower seeds for the sesame seeds
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