While planning my menu for week 3 of my Vegetarian Challenge, I took inventory of my pantry and noted that I still had about two pounds of potatoes left over from week one that needed to be used ASAP. I decided to make a version of my Fluffy Garlic Herb Mashed Potatoes, but modified to use up some of my leftover sour cream. I stirred in some sautéed kale to make the potatoes colcannon-esque, and topped them with some balsamic roasted mushrooms for a “meaty” element to the dish. The results were amazing and this might be my favorite recipe from the challenge thus far!!
Shout out to Aldi for having amazing prices on mushrooms. I was able to get one pound of mushrooms for less than 1/2 pound would cost at other stores, making this recipe ULTRA affordable.
Make it Vegan
To make this meal vegan, simply replace the mashed potato recipe below with my Olive Oil Mashed Potatoes. You can stir kale or spinach into the olive oil mashed potatoes, just like they’re added to the sour cream mashed potatoes below.
Meal Prep It!
This dish holds up super good in the refrigerator, so it’s perfect for meal prep! I probably won’t have a chance to test it in the freezer though, because I’m eating through it so fast.
Balsamic Roasted Mushrooms with Herby Kale Mashed Potatoes
Servings 4Ingredients
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 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
Scroll down for the step by step photos!
How to Make Balsamic Roasted Mushrooms with Herby Kale Mashed Potatoes – Step by Step Photos
Preheat the oven to 400ºF. In a small dish, stir together 1 Tbsp olive oil, 3 Tbsp balsamic vinegar, 1/2 Tbsp brown sugar, 1 Tbsp soy sauce, 2 cloves of garlic (minced), and 1/4 tsp dried thyme.
Wash 1 lb. mushrooms and slice any large mushrooms in half. Place the mushrooms in a casserole dish that is large enough for them to be in a single layer. Pour the prepared marinade over top and stir to coat.
Transfer the mushrooms to the oven and roast for 45 minutes, stirring every 15 minutes (the photo above is what they look like BEFORE roasting).
After roasting the mushrooms should be tender and there should be a nice sauce in the bottom of the dish.
While the mushrooms are roasting, prepare the herby kale mashed potatoes. Peel and dice 2 lbs. potatoes into one-inch cubes. Rinse the potatoes well, then transfer them to a large pot, add 1/2 tsp salt, and cover with water. Place a lid on the pot, bring it up to a boil, then boil the potatoes until they are very tender (7-10 minutes). Drain the cooked potatoes in the colander and give them a quick rinse with hot water. Let the potatoes sit in the colander as you quickly sauté the kale.
Add 6oz. chopped kale to the pot used to boil the potatoes, along with 1 Tbsp olive oil, and 2 Tbsp of water. Sauté the kale over medium heat until it is wilted (about 3-5 minutes), then remove it from the pot to a clean bowl.
Add the drained potatoes back to the pot along with 1/2 cup sour cream, 1/2 cup milk, 1 tsp dried parsley, 1/2 tsp oregano, 1/2 tsp basil, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt, and some freshly cracked pepper. Mash the potatoes until smooth, then taste and add more salt if needed.
And finally, stir the sautéed kale back into the mashed potatoes.
And then to build your bowls simply add 1/4 of the herby kale mashed potatoes and 1/4 of the balsamic roasted mushrooms to each bowl, and drizzle a little bit of the sauce from the roasting pan over top of each. Then dig in!
This recipe is so delicious. I usually serve with grilled chicken or pork chops. I don’t make it often but question that every time I eat it.
45 mins is wayyy too long for the mushrooms – I checked at 35 mins and they’d all but shrivelled to nothing, with no liquid left at all. I would do 20 mins max, my fan oven at 190 celsius.
The mash was great though!
I second this– my mushrooms were shriveled and there wasn’t any sauce left at the bottom of the pan after 45 minutes. Tasty enough, but dry. Will reduce the roasting time for the mushrooms next time.
Maybe try using a smaller dish as well. If the mushrooms are a bit closer together in the dish that will slow the evaporation rate.
My mother & I were absolutely floored by how delicious this was. & so easy & cheap!! I think this might honestly be one of the best recipes I have ever found, thank you so much for sharing
Yum! I used 1.5x the mushrooms and 2x the sauce based upon other people’s recommendations, as well as more like 8-10oz of kale. In my oven, I baked the mushrooms for a full hour in a 9″x13″ baking pan and they didn’t burn at all. I also added fresh garlic to the kale while sauteeing, and butter to the potatoes. This easily made 4 meals with a small side of asparagus and it was very filling for me, a 5’5″ lady.
I’m not a mushroom fan so I just made the kale mashed potatoes and then topped with the Honey Balsamic Chicken Tenders recipe, which also makes 4 servings. Perfect!
The mushrooms were delicious! We added some butter to the mashed potatoes which I’d definitely recommend. We had leftover mushrooms which I added to some pesto pasta the next day – yum!
I think this recipe would be great but 45 for the mushrooms at 400 is what to much. I burnt the mushrooms they probably could have been in there for 10 min.
You will want to eat ALL the mushrooms, but you need to contain yourself. This serves 2 if you aren’t making anything else on the side. I will be definitely be making this again!
Made this tonight. Wow!! Served with a side of boiled sweet butter carrots. Next time, I’d love to cook a steak to go under the mushrooms. Delicious and simple enough in under an hour.
As someone who loves Thanksgiving, I approve and think you can’t go wrong with this one. Leftovers are good cold and improve after a couple days. I used sweet potatoes for my mash, and made cornbread on the side. Always a fan of doubling the mushrooms and sauce as they tend to shrink and evaporate. The combo of soy sauce and basalmic is genius!
Absolutely delicious meal. Thank you! Thoroughly enjoyed every mouthful:)
Soooo good. Love it! Did not get much sauce leftover with my mushrooms, but the flavor was amazing.
I just made this. The flavor was good, but I did not have nearly enough sauce. I made it in a pan on the grill so maybe that effected it? Next time I would double the sauce.
This was going super well until my mushroom sauce absolutely CHARRED itself to the bottom of my casserole dish. Everything tastes awful and burnt now. I have no idea what went wrong:/
They looked and smelled great and the potatoes came out good, though.
I had the same issue!! I’ve made this recipe twice, and I love the mashed potatoes. But both times, the sauce for the mushrooms totally burned and I couldn’t eat the mushrooms. I used a standard baking dish – 9×13 I think. It seems like the oven temp is too high and 45 min is too long to bake.
So, so good. Cheap to purchase, easy to make, and satisfying to eat. The sauce did burn but has not put me off trying the recipe again.
I also had this problem but I only had it in the oven for 15 minutes! I may try again at a lower temp…
After reading all the comments I decided to cook the mushrooms in my electric frying pan, covered, which allowed me to stir as needed. The mushrooms cooked to perfection, and the sauce was lovely due to the moisture being allowed to collect in the covered pan.
Loved this recipe! A great way to use leftover kale. I ended up substituting the milk and sour cream for plant-based alternatives but it still turned out great! Will definitely make again.