Macros

P: 19g   F: 17g   C: 41g
 

*These macro numbers are subject to change based on source, brands of product and individual goals.*
*These numbers can be adjusted to fit your own macro numbers based off your specific calculations.*

Ingredients:

• 10 oz mushrooms
• ½  TBS EVOO 
• 3 TBS balsamic vinegar
• 1 TBS Low Sodium Soy Sauce
• Minced Garlic- to taste
• Dried Thyme- to taste

HERB KALE MASHED POTATOES

• 3 oz russet potatoes- mashed
• 1 cup kale, chopped 
• ½  TBS EVOO
• Salt and Pepper- to taste
• Italian Seasoning- to taste
• Garlic powder- to taste
• Onion powder- to taste

Method:

1. Preheat the oven to 400ºF. Wash the mushrooms and cut them in half if they are large.
2. In a small dish, stir together the olive oil, balsamic vinegar, 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.
3. 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.
4. 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).
5. 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.
6. To the pot used to boil the potatoes, add the chopped kale, ½ TBS olive oil, and 2 Tbsp water. Sauté over medium heat just until wilted (3-5 minutes), then remove the kale from the pot.
7. Return the drained potatoes to the pot along with the dried parsley, oregano, basil, garlic powder, onion powder, 1/4 tsp salt, and some freshly cracked pepper. Mash the potatoes until smooth, adding in water or milk, then taste and add more salt if needed. Stir in the sautéed kale. 
8. To make the bowls, add herby kale mashed potatoes to a bowl, then top with balsamic roasted mushrooms. Drizzle a spoonful or two of the juices from the bottom of the casserole dish over the mushrooms and mashed potatoes.