Balsamic Roasted Mushrooms with Herby Kale Mashed Potatoes

$7.17 recipe / $1.79 serving
by Beth - Budget Bytes
4.68 from 62 votes
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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!! 

A bowl full of Balsamic Roasted Mushrooms with Herby Kale Mashed Potatoes

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.

Meal prepped Balsamic Roasted Mushrooms with Herby Kale Mashed Potatoes

 

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Balsamic Roasted Mushrooms with Herby Kale Mashed Potatoes

4.68 from 62 votes
These Balsamic Roasted Mushrooms with Herby Kale Mashed Potatoes are a vegetarian meal that will please any “meat and potatoes” style meal lover. 
Close up of a bowl of Balsamic Roasted Mushrooms with Herby Kale Mashed Potatoes
Servings 4
Prep 25 minutes
Cook 45 minutes
Total 1 hour 10 minutes

Ingredients

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)
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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

Serving: 1ServingCalories: 376.63kcalCarbohydrates: 55.35gProtein: 11.93gFat: 13.9gSodium: 786.73mgFiber: 5.33g
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Scroll down for the step by step photos!

Drizzle balsamic pan sauce over mushrooms and mashed potatoes

How to Make Balsamic Roasted Mushrooms with Herby Kale Mashed Potatoes – Step by Step Photos

Balsamic Marinade for Mushrooms

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. 

Ad Marinade to Mushrooms

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.

Stir Mushrooms to Coat in Marinade

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).

Finished Balsamic Roasted Mushrooms

After roasting the mushrooms should be tender and there should be a nice sauce in the bottom of the dish.

Peel Dice and Rinse Potatoes

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.

Sauté 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 Cooked Potatoes Back to Pot

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.

Stir Sautéed Kale into Mashed Potatoes

And finally, stir the sautéed kale back into the mashed potatoes.

Close up of a bowl of Balsamic Roasted Mushrooms with Herby Kale 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!

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Comments

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  1. Can I make this with balsamic glaze and spinach (instead of kale)? It’s what I have in my pantry.

    1. Balsamic glaze is already reduced, so if you try to roast the mushrooms with the glaze it might burn. Instead, I would just roast the mushrooms with the garlic, thyme, and oil (and a little salt), then add the glaze after they’ve roasted. You can definitely add spinach to the mashed potatoes instead of kale. :)

  2. The mushrooms totally steal the show and I could have gobbled them up! I misread the recipe and only had 1 lb of potatoes on hand. I had been toying with the idea of using Budget Bytes cauliflower mash so I had that in the back of my mind. I steamed up a bag of cauliflower rice (drained as much moisture out as possible!) and mixed that into the mashed potatoes before beating. I added more seasonings and used Greek low-fat yogurt instead of sour cream.

  3. This was sooo yummy!

    I accidentally ran out of balsamic vinegar so I added one part red wine vinegar to two parts balsamic and it still tasted great.

    I did end up adding twice as much butter and sour cream to the potatoes as I prefer them to be richer and creamier.

    10/10 would make it again!

  4. I love this dish. It has incredibly well balanced flavors and textures. Really satisfying even though there aren’t official proteins in the dish. I added quite a bit of extra salt to the mashed potatoes and found it to be a 3 serving recipe rather than 4, but otherwise it worked really well just as is. Will definitely repeat!