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!!
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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 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
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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!
I just made the mushrooms but boy were they delicious!
Googled what to do with leftover potatoes and kale and mushrooms. This came up. I love budgetbytes W African Peanut Stew so I thought I’d give this a try. It’s comfort food, and with kale and mushrooms that are not my go-to veggies. Loved it! May double the sauce in the future.
This was SOOOO delicious!!! I made the potatoes vegan by simply subbing cows milk for oat milk (I’m sure any plant based milk would be great) and sour cream for coconut cream! Turned out AMAZING…will definitely be making this a staple and cannot wait to make it for friends! Thanks for sharing :)
Wow this was delicious! I followed the mushroom recipe but took inspiration from the potato/kale half. I used boxed herb mashed potatoes (don’t make that face, it’s quick and easy!) and sautéed some spinach with garlic. For the mushrooms i cooked them about 35 mins because they were drying out and starting to blacken (but not burn).
So so good and my shortcut made it soooo easy. Will absolutely repeat this.
Your vegan mashed potato link takes you to another non vegan option !
Whoops! You’re right! I’ve fixed that now and it’s going to the correct recipe. Thank you!
Thank you so much for finally adding calories! I have loved your recipes and appreciated them so much because they dont have junk Ingredients and really good ideas! I have loved your site for several years now! Now that i am watching what we eat as a family, I really was excited to visit your site and see calories listed today! Thank you!
Loved this recipe, super easy and delicious! Mushrooms are growing on me and I loved this preparation! Added some frozen veggie meatballs to make it a little more filling.
Delicious! I did not use soy sauce, but a splash of white wine instead. We also used white balsamic vinegar instead of the red vinegar of modena, and frozen spinach instead of kale. Turned out fantastic. Thanks!
I made this with puréed cauliflower since I’m on a low-carb diet. What a treat! Thank you for sharing!
I made the mushrooms today (using cremini mushrooms) and they are SO GOOD. Easily one of the best things I’ve ever cooked. For the first half hour of cooking, I couldn’t imagine how they would turn out so amazing, but that last 15-20 minutes of cooking turned the whole concoction from “pretty good” to sticky and savoury and saucy and perfectly roasted. I ate a few (okay… half the pan) as a snack this time but I’m looking forward to making a bigger batch in the future to be part of a meal.
Could eat this for lunch? Do you stay full for a decent amount of time?
Most definitely!
This looks delicious! Anyone have ideas for a swap for the balsamic vinegar? I am allergic to grapes.
Unfortunately balsamic vinegar is the main flavor here and it won’t work with another type. :(
You could try seasoned rice vinegar – it obviously won’t get that deep burgundy flavor from balsamic, but it’s worth a try! Couple other substitutes I found:
apple cider (1T) + brown sugar (1/2t) = 1T balsamic
lemon juice (1T) + molasses (1T) + soy sauce (1T) = 2T balsamic
Made this for my parents and myself as a savoury treat and it delivered … the smell of the roasting mushrooms alone was sufficient to convince my mom she was hungry (after initially saying she wasn’t when offered). The mushrooms turned out as tangy and semi-sweet and the potatoes were a filling side. Really satisfying 😘
Love this Catherine! Always fun to turn someones tastebuds around.
This was fabulous! So much like a meat and potatoes meal, but vegetarian and not a big cleanup after cooking. We had big mushroom cut into three strips, gold potatoes with the skin , and plain yogurt instead of sour cream . It’s amazing how satisfying a reasonable portion of these mushrooms are with the delicious sauce!
Thanks for sharing Hannah!
We made this tonight with a few swaps because my nephew is trying to eat vegan/whole foods plant based. Coconut oil instead of olive oil. Coconut aminos instead of soy sauce. No brown sugar. And we used almond milk and vegan butter for the milk and sour cream). It was awesome. I also roasted some chick peas to add to the bowl.
Thank you for sharing the recipe.
Great swaps and good to know that it tasted great!