The Balsamic Roasted Mushrooms with Herby Kale Mashed Potatoes from Budget Bytes is a hearty vegetarian dish that combines the umami richness of roasted mushrooms with creamy, herb-infused mashed potatoes enhanced by sautéed kale. It’s an affordable, satisfying meal suitable for both weeknight dinners and meal prep.
Ingredients
Balsamic Roasted Mushrooms
1 lb. mushrooms
1 Tbsp olive oil
3 Tbsp balsamic vinegar
½ Tbsp brown sugar
1 Tbsp soy sauce
2 cloves garlic, minced
¼ tsp dried thyme
Herby Kale Mashed Potatoes
2 lbs. russet potatoes
6 oz. kale, chopped
1 Tbsp olive oil
¾ tsp salt, divided
½ cup sour cream
½ cup milk
1 tsp dried parsley
½ tsp dried oregano
½ tsp dried basil
¼ tsp garlic powder
¼ tsp onion powder
Freshly cracked pepper
Instructions
Roast the Mushrooms: Preheat your oven to 400°F (200°C). Clean the mushrooms and halve any large ones. In a small bowl, mix olive oil, balsamic vinegar, brown sugar, soy sauce, minced garlic, and thyme. Place the mushrooms in a single layer in a baking dish, pour the marinade over them, and toss to coat. Roast for about 45 minutes, stirring occasionally, until they’re tender and caramelized.
Prepare the Mashed Potatoes: While the mushrooms roast, peel and dice the potatoes. Boil them in salted water until fork-tender. In a separate pan, sauté the chopped kale in olive oil with a pinch of salt until wilted. Drain the potatoes and mash them with sour cream, milk, parsley, oregano, basil, garlic powder, onion powder, and freshly cracked pepper. Fold in the sautéed kale until well combined.
Serve: Spoon the herby kale mashed potatoes onto plates and top with the balsamic roasted mushrooms.
Tips & Variations
Vegan Option: Replace sour cream and milk with plant-based alternatives like unsweetened almond milk and vegan sour cream or use olive oil mashed potatoes.
Meal Prep Friendly: This dish stores well in the refrigerator, making it great for preparing ahead of time.
Serving Suggestion: Pair with a simple green salad or steamed vegetables for a complete meal.