This Baby Potatoes Mushrooms Bake is a great side for any protein. Tonight I’m serving it with Mediterranean Chicken with Tomatoes and Olives. You can either bake this on a baking sheet for 30 minutes or in a skillet. If using a skillet I recommend that you boil the potatoes until they are almost tender before cutting them in half (depending on the size of the baby potatoes) and sautéing them with the mushrooms. Very easy recipe. Serves 4-6
1 1/2 lbs baby yellow potatoes, cleaned and cut in half
1 lb button mushrooms
1/4 cup olive oil
2 teaspoons minced garlic
Salt and pepper, to taste
1 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese
2 tablespoons freshly chopped parsley
Preheat oven to 400F
In a large bowl combine the olive oil, garlic, salt, pepper, Italian seasoning and cheese. Mix well. Add in the potatoes and toss to coat. On a baking sheet lined with foil and sprayed with a nonstick cooking spray evenly distribute the potatoes. Then add the mushrooms to the bowl and toss to coat. Also transfer them to the baking sheet. Make sure evenly distributed and a single layer.
Bake for 30 minutes or until potatoes are fork tender. If mushrooms are done but potatoes are not, remove mushrooms to a bowl and cover to keep warm. (I’d would keep them separately on the baking sheet just in case this happens). Sprinkle with parsley and serve immediately.